2. First cut the back of the shrimp, take out the shrimp line, wash it with clear water, drain the water, add cooking wine, oyster sauce, salt, sugar and pepper, add the onion, stir the ginger slices evenly, and let the shrimp taste for 5 minutes.
3. Beat the eggs into the starch and flour, stir well, pour in a little water, 1g alkaline noodles (alkaline noodles can make the crispy batter more golden), while stirring, stir the batter into a streamlined yogurt shape, pour in a spoonful of peanut oil, and lock the water in the batter, so that it is not easy to stick together when frying, and the key skin is more brittle. Then add the marinated shrimps and let them stick to the batter evenly.
4. Put the shrimp covered with batter into the bread crumbs, and roll to make the shrimp evenly covered with bread crumbs.
5, the oil temperature is 50% hot, then put the shrimps in turn and wrap them with bread crumbs. The oil temperature should not be too low. Remember not to stir the shrimp when it is just in the pot. These two reasons will cause the batter to fall off. Be sure to fry for a while to let the bread crumbs set. When you start to turn, the shrimp can be fished out when it is fried until both sides are golden.