1. Rinse the shrimp with clean water first, and drain the water for later use!
2. Open the back of the shrimp and draw the shrimp line (shrimp intestines). Those who don’t know this process can consult Jiangcheng Chao Dad for the letter: TEERYCEO
3. When the pan is hot enough, turn to low heat, pour some oil, put the ginger, garlic, and shrimp in the pan almost at the same time (picture 1 below), and slowly fry them until they are fragrant. Be sure to fry the shrimp and shrimp thoroughly on both sides, about 8 when they are ripe. The back of the shrimp will bloom perfectly (picture 2 below)! Then, keep the fire low, and cook an appropriate amount of cooking wine along the side of the pot to remove fishy smell and increase aroma.
4. The important time has come, pay attention to the tricks of Chao Dad, keep the fire low, and evenly sprinkle a thin layer of salt on the surface of the shrimp. Pay attention to sprinkle on every side! The specific method is to use chopsticks to turn each shrimp over after the first side is sprinkled, and then sprinkle. Although this description is not elegant enough, you must understand it.
5. Basically, after sprinkling salt on each side, keep the absorption time for about one minute and it will be done. Turn off the heat, sprinkle with coriander and get out of the pot!
Tips:The most important aspects of this dish: 1. Open the back of the shrimp and smoke the shrimp intestines; 2. After the pot is heated, keep enough patience and slow fry.
