This is the dish I have done a lot, the method is simple and easy to learn, and the taste is crispy and crisp. The shrimp head contains heavy metals. I made the shrimps to give up the shrimp heads. This way, the sale is not very good. The shrimp head can be kept.
Remove the prawns and cut the shrimp back to 2/3 with a kitchen shear to remove the shrimp line. After cleaning, put it in a larger bowl and marinate the shrimp with onion, ginger, cooking wine, pepper and salt for 30 minutes.
After pickling, pick the shrimp into another bowl, add a spoonful (about 10 grams) of dry starch and mix well. No salt is added. It has been added during pickling.
Take the oil pan, medium-high fire, when the oil is hot, the shrimps will be fried in a pan with chopsticks. During the period, the shrimps will be turned over with chopsticks, and the two sides will be golden and then the oil-control plate will be removed.
After the plate is placed, sprinkle the homemade pepper powder (the pepper is baked in a wok, and then rolled into a powder with a rolling pin), or sprinkle black pepper, or cumin powder, depending on personal preference.
The secret of salty crispy is: 1. Pickling - time is long, at least 30 minutes, let the shrimp absorb the taste of the seasoning. 2, dry starch - the water of the shrimp itself will make the starch wet and wrap it.