Dongbei Style Fried Shrimp

In a bowl, combine the Shrimp with Shaoxing wine, light soy sauce, white pepper, Egg white, and 30 grams of Corn starch. Mix well to coat the Shrimp evenly and let it marinate for 15 minutes.

Prepare the sauce by mixing Chinkiang vinegar, Sugar, Salt, Water, and 10 grams of Corn starch in a separate small bowl. Stir until the Sugar and Salt are dissolved and the Corn starch is fully incorporated.

Heat the Vegetable oil in a wok or deep pot to 170°C (340°F). Carefully add the marinated Shrimp in batches, ensuring not to overcrowd the wok. Deep-fry for 1-2 minutes until the Shrimp turn pink and are lightly golden and crispy. Remove the fried Shrimp with a slotted spoon and drain excess oil on a wire rack or paper towels. Discard most of the Vegetable oil from the wok, leaving about 15 grams.