1. Wash the mantis shrimp, drain the water, add some white wine and marinate for 10 minutes
2. Cut the green onion, ginger and garlic
3. Pepper salt, chilli noodles mix and set aside
4. The mantis shrimp has been deep-fried, I used a small plate to deep-fry it in batches so that I don’t have to mess up too much oil
5. Fry it until the shell is crispy
6. Add oil in the wok, add green onion, ginger and garlic until fragrant
7. Add shrimp, pepper, chili salt. Cook an appropriate amount of white wine, add soy sauce, oyster sauce and half a cup of water. Stir-fry evenly, cover and simmer until the juice is slightly dry, ready to serve
8. After braising, the prawn meat is full of peppery fragrance.
Tips:When choosing shrimp, you must pay attention to the freshness. The shell of fresh shrimp is green and shiny, while pressing it by hand is firm and elastic. The color of dying or dead shrimp is gray and yellow without luster.
