Spicy shrimp from the wind

1

Shrimp cut off, back cut off, white wine, salt, chicken, raw, pickle for 30 minutes

2

Slice garlic and ginger to the end and dry pepper to the small part

3

Cold pots of cold oil in garlic paste

4

It's a little yellow, and when the garlic dusts up on the oil, it'll be taken out of the wood and cooled in the disc

5

Shrimp on a thin sheet of dried powder and a little fire in the greasy oil

6

It's a color change

7

Leave a few crayfish and garlic oil in the pot, put it in ginger paste and dry pepper, and then put it in fried shrimp and garlic, and then make a little fry

Step 1: Using white liquor can make the shrimp taste fresher and sweeter; you can substitute it with cooking wine. Step 2: The minced garlic should be chopped as finely as possible to ensure it gets crispy when fried. Step 3: Be sure to fry on low heat slowly, otherwise the garlic will burn easily. Step 4: Scoop out the minced garlic when it floats to the surface of the oil and turns slightly yellow. Frying it for too long will cause it to turn black and become bitter. Step 5: Don't use too much cornstarch. Place the dry cornstarch in a bowl, then lightly coat the shrimp on both sides. Step 6: Don't fry the shrimp for too long. You can poke the head of a shrimp with chopsticks; it's ready when it feels crispy. Step 7: When adding the shrimp and fried garlic, just stir-fry for a few moments to ensure they are evenly coated. Cooking for too long will make the garlic bitter, affecting the overall taste.