Tea Shrimp
1.
Take a handful of fresh tea leaves and soak them in warm water until the tea leaves burst open and then take out the tea leaves to drain the water for later use. Don't pour out the tea water for other purposes.
2.
In the process of steeping the tea leaves, shred the green onion and ginger by the way, and smash the garlic cloves for later use.
3.
Next, when dealing with the Jiwei shrimp, first cut off the thorns of the shrimp head, and then cut the back of the shrimp with scissors. It is OK to cut it a little deeper.
4.
Add a portion of shredded ginger, shredded green onion, and minced garlic to the leftover tea water, and soak the treated shrimp into the tea water and let it stand for 5 minutes. When the time is up, take out the shrimp and drain the water.
5.
Pour the oil in the pan, heat it up, pour in the drained tea leaves, add a little salt, and stir fry until fragrant.
6.
Then pour the shrimp into the pot and fry it twice. The first time it takes longer to fry until it is slightly golden, pick it up, turn to high heat and heat for 10 seconds, then pour it in again and fry it until crispy.
7.
Before leaving only a little oil, pour the remaining shredded ginger, green onion, and minced garlic until fragrant, then add the fried shrimp and tea, mix and stir briefly, add a little salt, sugar, and chicken essence.
Tips:
1. The deeper you cut the back of the shrimp, the easier the shrimp will expand after being fried.
2. Deep-fried tea leaves are fast-fried. If you deep-fry it, you will lose the aroma of the tea. Generally, you can pick it up after the pot is calm.
