Shrimp Balls with Pea and Corn
1.
Prepare materials.
2.
Wash the carrots and cut into small cubes.
3.
Add salt and oil to the water in the pot, boil, add the peas and corn and cook for 2 minutes to cool for later use.
4.
Thaw wild arctic shrimps at room temperature and peel them into shrimps.
5.
Cut the back of the shrimp with a knife and take out the shrimp thread. Add pepper and cooking wine to marinate for a while.
6.
Pour oil in the wok, saute the chives and ginger.
7.
Sauté diced carrots, then sweet peas, sweet corn, add salt and sugar and stir-fry evenly over medium heat.
8.
Finally, add the shrimps, pour in the sesame oil, stir fry quickly and evenly turn off the heat.
9.
Pour into the prepared orange peel bowl.
Tips:
When blanching, add salt in the middle of the water to keep the green color and shorten the frying time.