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