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1.Cut off the fibrous feet of 250g shrimps and remove the thread from the back. Add 10g ginger juice (mashed ginger and squeezed in a gauze bag), 10g cooking wine, 1g white pepper and 1.5g salt. Let stand for 30 minutes.

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2.Put 50g minced garlic into a pan of oil of 100 degrees, fry it in low heat until golden brown, remove and wait for cooling. Remove remaining garlic oil from small bowl.

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3.Pour in the garlic oil, add 60g breadcrumbs, stir-fry until golden brown and crispy, remove and wait for cooling.

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4.Coat the marinated shrimp evenly with a thin layer of starch. Put in the oil pot of 160 degrees (the amount of oil is slightly less than the shrimp), fry over medium heat for about 1 minute, fry until completely discolored, remove; When the oil burns to 180 degrees, return to the pot and fry for 30 seconds. Remove and drain the oil.

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Note: use remaining garlic oil to make the shrimp more fragrant.

5.Pour in a little oil, Fried garlic, Fried bread bran and millet pepper ring (like the aroma of spring onion, you can also sprinkle some scallion Fried together), medium fire stir-fry evenly, add Fried shrimp, add 2g salt and 1g sugar seasoning, transfer the fire quickly stir fry, sprinkle with a little chopped green onion, crisp shrimp complete!

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