The oil-exploded shrimp opens its back, the shell is shelled, the flavor is delicious, and the sauce is delicious.
Go to the shrimp gun, open the back, open the back of the shrimp line, wash. Put a little salt, cooking wine, soy sauce, and simply marinate for 10 minutes. Then drain.
Hot oil cold oil, the amount of oil can be a little more, the oil temperature can be high, and the shrimp is fried in the pan.
Stir fry until the color is changed, add ginger and minced garlic
At this time, it is basically cooked. At this time, the domestic oil can be dumped, so that the pan will not have oil slick. After the wine can be added, I usually use the Erguotou, cover for half a minute, and evaporate the alcohol.
Pour 2 tables of prepared soy sauce, 1 spoon of soy sauce, 1 spoonful of oyster sauce, a little sugar and chicken
Stir fry, and juice.
When you eat, you know why you should open your back. Because it is unshelled, this is the standard for mastering the heat. Basically fried, shrimp head can also eat. Pay attention to the amount of oil in the fire.