1. Ingredients: green prawns head and peeled, bitter gourd, onion, fungus, green onion and ginger
2. Use a knife to slice from the back of the shrimp to 2/3 depth, remove the black shrimp thread and cut a slit in the middle of the shrimp body, gently pass the tail of the shrimp through the mouth, and serve as a "shrimp ball"
3. Finish in sequence, add cooking wine and pepper, marinate for 5 minutes, add water and starch gently to mix, and sizing
4. Dice bitter gourd and onion, slice fungus
5. Boil water in a pot, add the starched shrimp balls to blanch
6. After the water is boiled, the shrimp balls can be taken out for use
7. Heat oil in a pan, sauté the scallions and ginger
8. Add diced bitter gourd, cook in a little water, and fry until broken
9. Add the fungus and stir fry evenly
10. Add shrimp balls and onions
11. Stir-fry quickly and evenly, add salt and MSG to season and fry well, then it can be out of the pot and plated
Tips:Shrimp balls can be cooked in warm oil. But I prefer to use boiling water for blanching. One is easy to remove the fishy, and the other is less oil.
