1. Head and peel the shrimp and leave the tail. Use a toothpick to pick out the back shrimp string. Use a knife to cut the shrimp ribs on the abdomen. Be careful not to cut it.
2. Put the processed shrimp in a basin, add salt, cooking wine, light soy sauce and five-spice powder, mix well and marinate for half an hour
3. Wrap a piece of dried bread in a fresh-keeping bag and use a rolling pin to roll into crumbs. Unpack the seaweed and knead and mix with bread crumbs for later use.
4. Beat the eggs, prepare the flour, first wrap the marinated shrimp in a layer of flour, then lift the tail of the shrimp and dip the egg liquid, and finally roll it in the breadcrumbs
5. Place them on the plate one by one
6. Pour the oil into the pan and heat it to low heat, pour in the shrimp and fry it until golden brown on both sides
Tips:It is best to cook the shrimp in the breadcrumbs at one time and then fry it. If it is wrapped and fried, it will be frantic. If the oil temperature is too high, the shrimp will be fried; the fried shrimp should not be too long, just golden on both sides.
