1. Pick out the shrimps, wash the intestines with dry water, add a spoon of cooking wine, half a spoon of sugar, and a pinch of salt to marinate for more than ten minutes.
2. Beat an egg white.
3. The ratio of potato starch and flour to the egg white is 2:1. Potato starch is more viscous, which will help the shrimp fry into crispy skin. Add a little water to make a viscous batter for later use. Add a little bit of water to the batter to make it thicker.
4. The marinated shrimps are put in the batter and wrapped in a thick batter. The shrimp must be wrapped in the batter to get a crispy skin, depending on the state of the batter.
5. Heat more oil in the pan, and fry the shrimp in the pan until they are shaped and removed.
6. Don't fry it before, remove it with a slight discoloration.
7. Re-fry the shrimps when they are cold, so that the shrimps will have a crispy skin.
8. Slowly fry out the crispy skin and fish out.
9. White sugar, white vinegar, light soy sauce, starch, tomato sauce, salt, add appropriate amount of water and mix thoroughly to form a sauce.
10. White sugar, white vinegar, light soy sauce, starch, tomato sauce, salt, add appropriate amount of water and mix thoroughly to form a sauce.
11. Put the fried crispy shrimp in the pan and quickly stir it evenly, add the sauce and turn off the heat. Move fast, don't stir up and destroy the crispy skin indefinitely.
