1, the small river shrimp rinsed a few times, rinsed and cleaned, add ginger, moderate salt and wine mix well and marinate for 10 minutes, the purpose of this step is to remove the fishy flavor of the small river shrimp and fully flavored. Marinated river shrimp, pick out the ginger, pour off the wine and marinate out of the water, and then add 1 tablespoon of starch, 2 tablespoons of flour (starch and flour ratio of 1:2, this ratio of fried river shrimp especially crispy and crunchy), and then pick up the basin like upside down like a spoon will be upside down, so that each river shrimp are uniformly coated with flour, the more uniformly coated, the more good-looking shrimp fried, but also the more crunchy and tasty!

2. river shrimp wrapped evenly, we will be excess flour shake off, add more oil in the pan, oil temperature 5 into the heat, pick up the plate and slowly shake into the river shrimp, remember to shake a little bit of the pan, do not pour into, otherwise the river shrimp will stick together! River shrimp into the pot, try to use a spoon to turn it, so that it does not stick, about 2 minutes of frying, oil control shrimp, and then raise the oil temperature, 7 ~ 8 into the heat, and again poured into the river shrimp refried for 30 seconds, and then fished out can be, the refried is the key to the river shrimp crisp and caramelized .