1.
Marinated:
Sprinkle the shrimp with fine salt and defrost naturally. Pour out the water, then add shredded ginger, green onion, and cooking wine, stir evenly and marinate for 10 minutes;
2.
To mix teriyaki sauce:
Take a small bowl, add 2 teaspoons of brown sugar, 2 teaspoons of light soy sauce, 1 teaspoon of cooking wine, stir well and set aside;
3.
Coated cornstarch:
Coat the shrimps evenly with cornstarch;
4.
Fried shrimp:
Put an appropriate amount of oil in the pan, and then shake off the excess cornstarch from the shrimp. Then put it in oil, fry both sides to stop the golden color, and serve.
5.
Stir-fry sauce:
Put the garlic and ginger diced into the pot, stir fragrant, pour the shiitake mushroom slices and stir fry. Then pour in teriyaki sauce, then pour in dashi/boiling water;
6.
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Collect the sauce on medium heat, then turn to low heat and sauté slowly, let the sauce coat the shrimp as much as possible, and finally turn off the heat to serve.
