1. Remove the head and shell of the prawn, leave the tail and the last section of the shell, take out the prawn line, wash it, add the scallion, ginger, salt, cooking wine and pepper to marinate, and cut the remaining scallion, ginger and garlic.
2. Put the low gluten flour, starch and baking powder into a clean bowl, add water to make a crisp paste, and add a little peanut oil to mix well for use.
3. When the oil is heated to 5% of the heat, hold the shrimp tail by hand, put it into the crisp paste, drag and wrap it evenly, fry it in the oil pan until it is set, and then fish it out. When the oil temperature rises to 60% of the heat, fry it again until it is crisp and light yellow.
4. Put a little red oil in the hot pot, put onion, ginger, garlic and special spicy sauce to stir fry, then pour in the Fried Crispy Shrimp, cook cooking wine, mix with white sugar and chicken essence, pour in sesame oil, turn it over evenly and put it into the pan.