Kung Pao Shrimp Ball
1.
Thaw sea prawns, wash and peel them, use a knife to cut and remove the shrimp lines on the back of the prawns. Clean the shrimps from the shrimp thread, and wipe off the moisture outside the shrimps with a clean tablecloth or kitchen paper. Drying the surface water of the shrimp can prevent the shrimp from desizing after sizing.
2.
Put the shrimps in a bowl, add salt, cornstarch, sugar, white pepper, pick up repeatedly with your hands until the shrimps are sticky, pickle for 20 minutes to taste
3.
Cut the green onion, ginger and garlic into small pieces. Rinse the dried chili and pepper with water. Drain the water and set aside. Cut the cucumber and red pepper into small slices. Both of them are added to make the dishes look better. If not, do not add them. Deep-fried peanuts Fry it beforehand to remove the red clothes
4.
Prepare a sauce: light soy sauce, oyster sauce, cornstarch, cooking wine, balsamic vinegar, sugar, etc., mix well and set aside
5.
Raise the pot on a low heat, add the oil, add the peppercorns and fry slowly until the color changes, then remove them.
6.
Scallion, ginger, garlic and dried chili are fried in a pot to create a fragrance
7.
Put the marinated shrimps into the pot, stir fry a little, pour the sauce and stir-fry evenly
8.
Add the cucumber slices and red pepper slices, add the fried peanuts and stir well when they are out of the pan, then serve
Tips:
1. If the shrimps are relatively large, they can be drawn deeper on the back, so that the fried balls are better-looking and easy to taste
2. Green onion is best to choose green onion, if it is not available, it is also possible to substitute small onion
