Pan fried tiger shrimp

1. Thaw the wild tiger shrimp at room temperature for 2-3 hours, or store it in the refrigerator for 12 hours (do not unpack or soak in hot water), rinse with water 1-2 times, and set aside for later use

2. Use scissors to cut open the shrimp shell from the back of the head all the way to the tail, remove the shrimp line, and cut off the shrimp whiskers and head as needed. Wash the shrimp, then apply a little salt to the shrimp meat and marinate for 5 minutes

3. Heat the wok over medium heat, pour in an appropriate amount of cooking oil, heat the oil, and add the tiger shrimp

4. After a while, flip the tiger shrimp (not too frequently), mainly to evenly heat all parts, and fry until the shrimp body turns red

5. Arrange the fried tiger shrimp on a plate and also control the oil level

6. Sprinkle coriander and chives according to your taste, and you will be finished~simple and delicious Kwai, which is worth having~