The Recipe of Meiji Shrimp

Ingredients

4 prawns

Appropriate amount of red pepper granules

Ginger granules in moderation

Garlic grains in moderation

Scallion in moderation

Moderate amount of oil

A little sugar

A little fish sauce

Head twitching a little

A little yellow wine

The Recipe of Meiji Shrimp

1. Scallions, ginger, garlic, minced

2. Use scissors to cut off the front part of the shrimp head, including the shrimp gun and shrimp eyes. Use a toothpick to pierce the broken shrimp intestines in the second section of the tail of the shrimp, and then pierce the second section of the head of the shrimp to remove the intestines.

3. Heat the oil in a wok, making the oil wider. Wait for the small bubbles on the oil surface to spread outward, and the oil temperature is exactly 50-60% of the oil temperature. Before putting the shrimp into the wok, be sure to use kitchen paper to absorb the water from the shrimp, sprinkle a little dry powder on it, and then fry it in the wok.

4. Wait for the shrimp to fry until the skin becomes slightly wrinkled and resembles tiger skin, then remove it. When the oil temperature rises slightly, pour the shrimp into the ten yuan deep fry and remove it.

5. Pour two tablespoons of oil into a hot pot and stir fry the ginger, garlic, scallions, and red peppers. Stir fry until fragrant, then pour in the fried shrimp and stir fry. Cook with yellow wine, fish sauce, soy sauce, and sugar until the sauce is dry. Scoop and place on a plate and sprinkle with scallions.

6. Perfect dish

Tips

The shrimp needs to be Zhaliang twice before its skin is crispy.

this paper Chinese Recipe Network riginal, reprint and keep the link!Website：https://www.china-recipe.com/post/1061.html