When cooking salted shrimp, can you fry it directly with salt? Must the salt here be coarse salt?

Raw materials for special tools: shrimp, salt and pepper, minced garlic, Jiang Mo, pepper, dried monosodium glutamate, rice wine, salt and pepper method 1, shrimp washed first, and drained with a colander. 2. Shrimp can be basked in the sun for a while. The lower the moisture, the better. 3. Put a little more oil in the pot, heat it to 70%, pour in the shrimps and burst open first. When the shrimp shells are completely transparent, take out the shrimps and filter out the oil. 4. Wash the cauldron, dry it, pour a small amount of shrimp oil, and pour minced garlic, ginger foam and pepper into the dry wok. 5. Pour in the shrimps that have been fried before, roll for a while, sprinkle with salt and pepper and monosodium glutamate, roll for two more times, and immediately get out of the pot.

In case the fresh shrimp is too old. Food: shrimp 1 kg crude salt 1 kg pepper with 7 slices of ginger. You need to clean up the shrimp whiskers, the bevel angle of the shrimp brain and the shrimp line first. The finished shrimp should be soaked in water until it is used. Drain the water, simmer, and stir-fry the pepper in coarse salt. Pepper smells like fish. If there is no pepper, put more ginger slices.

/kloc-Turn off the fire after 0/5 minutes, and the hot shrimp will be ready. Pour the cooking wine, salt and pepper into the shrimp bowl, marinate to remove the fishy smell, and wipe some shredded carrots and potatoes for later use. 2. Put flour, glutinous rice flour, chopped green onion, eggs, allspice powder, pepper powder and salt into a bowl, add water and stir until the noodles are mushy ... 3. Spread shredded carrot and shredded potato in a flour spoon, cover the batter, put the marinated shrimp on the batter and fry in an oil pan for 1 minute.

After washing the shrimp, be sure to drain it before cooking, and then dry the water on the shrimp surface with a kitchen paper towel or a clean cloth. Otherwise, water will melt the salt, and the finished product will be too salty. After the shrimp is put into the pot, it can be cooked in a few minutes. Don't stay in the pot for too long, otherwise the water in the shrimp will evaporate, the shrimp meat will taste too dry, and the shrimp shell will stick to the shrimp meat, which is difficult to peel. Don't throw away the used coarse salt, pick up the chopped green onion and pepper on the surface, cool them and seal them for storage, and then use them when cooking pickles next time.