1. Cut the shrimp from the back to remove the shrimp thread, cut off the shrimp, and wash the shrimp for later use.
2. Brew two packs of Tieguanyin in hot water until the tea leaves are fully stretched, filter out the tea soup and let the tea leaves cool for later use.
3. Put the shrimp into the tea soup, add appropriate amount of salt, 1 spoon of cooking wine, soak for more than one hour.
4. Drain the tea leaves and set aside.
5. Remove the soaked shrimp to control the moisture, chop the green onion, and mince the ginger.
6. Heat oil in a pot until 70% hot, add shrimps and fry until the shells are crispy.
7. Remove the oil control.
8. Pour an appropriate amount of oil into the pot, add the drained tea leaves, a little salt, and stir continuously over a low heat to make the tea taste delicious.
9. Stir-fry until the color is dark and the tea leaves are crispy. Add chopped green onion and ginger and stir-fry evenly.
10. Pour in the fried shrimp, add a little sugar and stir fry evenly.
11. Take out the pan and serve.
Tips:The tea leaves should be stir-fried continuously until they turn black and crisp. The fried tea leaves are also very delicious when eaten on empty mouth.
