Five star taste [Sauteed Shrimps in oil in Shanghai]

1. Prepare the materials.

2. Cut the ginger slices, scallion white, scallion green.

3. Use a toothpick to pass through the middle of the penultimate and penultimate sections of the shrimp body, lift the shrimp thread upwards, then pinch the broken thread end and stretch out the shrimp thread. (Slow down and pull out the shrimp. If you don't know how to do it, just cut open the back of the shrimp and pick it out.)

4. Cut off the shrimp spear, shrimp whiskers, and shrimp feet from the processed shrimp at once; After cleaning, drain the water.

5. Put an appropriate amount of oil in the pot, covering the shrimp with enough oil, and fry the drained shrimp.

6. Fry until the shrimp shell is slightly separated from the meat and the outer shell is crispy; Remove the shrimp and drain the oil. How much shrimp oil can be used for stir frying? It's very fragrant

7. Leave an appropriate amount of shrimp oil in the pot, and add ginger slices and scallions to stir fry until fragrant.

8. Put the fried shrimp in and stir fry.

9. Add salt, white sugar, cooking wine, chicken essence, soy sauce, and half a cup of water (or broth). Bring to a boil over high heat, reduce the sauce, and stir fry quickly in the wok. This way, the shrimp meat will be tender and not too old to eat.

10. Turn off the heat, sprinkle with green onions, stir fry slightly, and serve.

11. Shanghainese may have a slight preference for sweet desserts and will add more sugar. The specific amount of seasoning can be adjusted according to their own taste. Do not add too much soy sauce, otherwise it will affect the color of the finished product.

Shrimp shell with shrimp meat, very crispy!