1. Prepare the ingredients as shown in the picture, deep-fried chili, shrimp, ginger, green pepper, dried chili
2. After washing the shrimp, use a fruit knife to half-cut the shrimp head and the back of the shrimp, and then slowly pull the shrimp head off with the knife, so that most of the shrimp intestines will be pulled out with the head. At the same time, cut a knife on the back of the shrimp
3. Small pieces of dried chili, diced ginger and green pepper
4. Put the shrimp in a basin, add half a spoon of ginger juice and appropriate amount of pepper to marinate for 20 minutes. In this step, there is no ginger juice and substitute ginger or cooking wine.
5. Heat the oil in the pot and pour in the previously prepared shrimps and fry them until golden brown. Pick up when the shells are charred and crisp, and drain the water.
6. After the shrimps have cooled down, pour them into hot oil and fry them one more time. The picture shows the shrimps fried for the second time.
7. Leave a small amount of oil in the pot, heat the oil, add ginger and dried chili, and fry it on low heat to create a fragrance, then add the green pepper, stir fry for a while, and push to the side. Add a spoonful of fried chili and continue to fry
8. Pour in the pre-fried shrimp, add a little salt, a spoonful of light soy sauce, chicken powder and a few drops of sesame oil, and stir-fry quickly evenly
9. Install the plate, the finished picture.
Tips:1. After removing the head of the shrimp, cut a knife on the back of the shrimp so that the shrimp can absorb the flavor more easily
2. The shrimps are best fried twice so that they are more crispy
