1. Thaw shrimp
2. Scissors cut off the shrimp silk, split the back of the shrimp with a knife, and remove the shrimp string with a toothpick.
3. Cooking wine, green onion, ginger and appropriate amount of salt marinate for 20 minutes
4. Pick out the green onion and ginger, pour out the cooking wine, and sprinkle an appropriate amount of cornstarch, as shown in the picture, the surface of the shrimp is very dry.
5. Add more oil to the pan, and fry the shrimps at 70% oil temperature. Do not fry them all at once to avoid the oil temperature drop. Fry them in separate batches.
6. Fried shrimp
7. The oil temperature rises again, pour all the shrimp into the oil pan, re-fry again, remove the oil control, and absorb the oil with the absorbent paper.
8. Plate.
Tips:Shake off excess dry starch before frying the shrimp. The oil temperature must be higher.
