1. Rinse the shrimp, cut the back in the kitchen, use a toothpick to pick out the whole shrimp string from the second shrimp skin section of the back of the shrimp (even strength), cut off the shrimp silk, grind a little white pepper and mix well
2. Then add salt and green onion ginger cooking wine, mix well and marinate for 20 minutes
3. After marinating, wipe off the moisture on the surface of the shrimp with kitchen paper, and pat the shrimp with a thin layer of starch
4. Pour a little oil in the pot and fry the shrimp at 60% oil temperature until the color changes. Remove the shrimp and leave the oil.
5. Increase the oil temperature to 90%. Pour into the shrimp and re-fry it once for a crisper taste. Remove the shrimp to control the oil for later use. Leave a little oil on the bottom of the pan
6. Pour minced ginger and garlic into the pot and sauté
7. Pour in the bread crumbs and stir fry
8. Add a little salt and white pepper when the breadcrumbs turn golden brown
9. Pour shrimp and chopped green onion
10. Stir-fry evenly out of the pan, serve while it is hot
Tips:1. It is best to use a non-stick pan
2. When making Typhoon Shelter Shrimp, it must be re-fried to make the taste more crispy
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