Want to make a smooth and tender shrimp, quick-fried is one of its main points, but in addition, the early pickling of shrimp is also super important, today give the shrimp on the boil!
Shrimp shelled to the shrimp line, into the pot, add a small amount of edible alkali, grab the shrimp until it turns white, and rinse it under running water.
Drain the water from the shrimp, put it in a bowl, add salt, chicken, cooking wine, a little quail egg white, grab evenly, add starch, and grab evenly. Add a little salad oil and mix well, put in the refrigerator for 30 minutes.
Hot oil in the pot, when the heat is 30%, the shrimp is poured into the pan, and the stir fry quickly until the color changes.
Re-do the pot, when the oil is hot, put the celery cut into small pieces, quickly stir-fry the color, add sugar, chicken, onion ginger, stir fry
Add shrimp and stir well
Add cashew nuts before the pot