1. Wash the shrimp, remove the head and shell, and remove the shrimp thread (you can leave the shell and tail, or leave it without, just use the shrimp). Cut the back 2/3 with a knife, and cut a mouth 0.5cm from the head of the shrimp with scissors
2. Pass the prawn tail through the middle to form a prawn ball
3. Prepare materials. Chop green onions, mince ginger and garlic, cut coriander into sections, and mince Pixian bean paste. Dried red pepper cut into sections
4. Prepare the shrimp balls, mix well with cooking wine, white pepper, and starch, and marinate for 15 minutes until tasty
5. Pour the oil that can immerse the shrimp in the pot, heat it to 60% hot, add the shrimp balls, fry until the color changes and remove
6. Separate the wok, pour oil, add Pixian bean paste and green onion, ginger and garlic, stir-fry on low heat until it tastes out
7. Add star anise and dried red pepper. Stir fry for red oil
8. Pour the fried shrimp balls
9. Pour in the light soy sauce and sugar, and stir-fry evenly. Thicken starch with water
10. Put the coriander section before serving
Tips:1. Pixian Doubanjiang is very salty, so you don't need to add salt. If you like a strong taste, you can add salt in an appropriate amount.
