Typhoon Shrimp
1.
Cut the back of the Jiwei shrimp, add salt and cooking wine and marinate for 15 minutes
2.
Raise the frying pan and heat it to 200 degrees
3.
Drain the water from the marinated shrimp, pat the cornstarch, fry in the oil pan, 50 seconds, drain the oil and set aside
4.
Leave a little oil in the wok, add garlic, dried chili shreds, and tempeh and stir fry until fragrant
5.
Add bread crumbs and fry for 50 seconds
6.
Add the fried shrimp, stir fry, mix well
7.
Delicious
Tips:
For fried shrimp, control the oil temperature and time so that it is crispy on the outside and tender on the inside.