1. Prepare the raw materials, wash the shrimp heads and shells, and control the moisture; cut the ginger into large slices and set aside
2. Add 250g corn oil to the pot and heat it to 30% hot. Do not heat the oil to a very hot level, otherwise the shrimp heads will burst and burst into oil.
3. Pour in the shrimp heads, shrimp shells and sliced ginger, stir fry for a while, turn to medium and low heat and start cooking
4. When the water vapor is exhausted, the shrimp shell is crispy and the heat can be turned off. Turn it over with a spatula and you can clearly feel that the shrimp shell is crispy.
5. Use a fine sieve to filter out the shells and impurities while it is hot. Put the shrimp oil in a glass container (with a lid to be sealed) and keep it tightly. It is no problem to store it in the refrigerator for 2 months.
6. A by-product of fried shrimp sauce-crispy fried shrimp heads, dipped in salt and pepper, very fragrant
Tips:If you buy fresh shrimp and peel it by yourself, you can get 3 kinds of delicacies: pure shrimp, fresh shrimp sauce and fried shrimp head. It is safe and sanitary, and absolutely rest assured, you may wish to try it.
