1. Thaw the shrimps, drain the water, add a little Knorr chicken powder and stir well. If there is no chicken powder, you can use salt instead, and the amount is slightly reduced. The prawns I used are yarns with an open back.
2. Pour in a little cooking wine and white pepper, mix well and marinate for 10 minutes.
3. Marinated shrimp with starch, flour and egg white
4. Stir well. At the same time, heat up the oil pan, the oil is heated to 50% hot
5. Put the shrimps into the pot one by one, stir gently, and fry them until they are ripe
6. Take it out, put it on the kitchen paper, and absorb the remaining oil
7. Mix sugar, vinegar, starch and a little water into a sweet and sour bowl of juice, and finally thicken it.
8. Heat oil in a pan, saute the green onions, add the assorted vegetables and a little salt, and stir fry a few times. If you don’t have mixed vegetables, cut carrots, green beans, corn kernels and other seasonal vegetables into small cubes, blanch them for later use
9. Add the shrimp and stir fry quickly.
10. Pour the juice into a bowl, turn off the heat when the juice becomes viscous, and serve.
Tips:1. My usual sweet and sour ratio is 3:4, but it can be increased or decreased according to personal taste.
2. There is no salt when marinating the shrimp, and the taste of the shrimp is more tender. If salt is used, dehydration will be more serious and the shrimp meat will be firmer.
3. You can also add a little steamed fish soy sauce or raw soy sauce to the bowl of juice, or not add it like me.
