1. Ingredients: 250 grams of fresh shrimp, a dozen bell peppers, 60 grams of cashew nuts, 20 peppercorns, 20 grams of white onion, and a moderate amount of ginger.
2. Slice the ginger and cut the green onion into small sections. Soak the bell pepper in clear water to prevent it from sticking when it is fried, and to remove the floating dust on the surface of the bell pepper. (If you like spicy food, put all the bell peppers)
3. Open the back of the fresh shrimp and remove the shrimp thread.
4. Put the shrimps without the shrimp thread in a bowl, add a little salt to fully pick up and marinate for a few minutes to let the shrimps taste.
5. When pickling shrimps, make a bowl of gorgon juice. Take a bowl and put 30 grams of sugar, 35 grams of balsamic vinegar, and 2 grams of salt.
6. Add a spoonful of cornstarch and mix thoroughly to form a glutinous juice for later use.
7. Put the oil in the pot, put the cold oil into the cashew nuts and fry slowly. Be sure to have a small fire, keep shoveling and fry, so as not to batter.
8. Fry until the cashews are slightly yellow and remove.
9. The pickled shrimps are evenly coated with a thin layer of dry starch, and the open back should also be coated, and shake off the excess starch.
10. Put the oil in the pan, the oil is 50% hot, add the shrimp balls dipped in dry starch and fry until the shell is a little harder and remove for use.
11. Leave a little base oil in the pot, add the peppercorns to low heat to stir up the aroma, remove the discolored peppercorns and use them.
12. Add sliced ginger, bell pepper and green onion and sauté until fragrant.
13. Add the fried prawn balls and stir-fry quickly evenly
14. Pour the prawn balls evenly and quickly cook them into a bowl of gorgon, then use a high heat to stir fry again quickly until the gorgon sauce is thick.
15. Add the fried cashews and stir-fry them again. The soup is almost covered with the ingredients and the heat can be turned off.
16. Served, served on the plate, sweet and sour, slightly spicy, and some pepper flavor, good for family banquets with wine and meals. .
Tips:1. Cashew nuts are easy to fry and fry. Be sure to fry them slowly in a pot with cold oil. They can be picked out when they are slightly yellow, and the remaining heat will make the cashews crispy.
2. The cashew nuts must be put in last to keep the crispy taste.
