1. Materials are ready. Although the head of the shrimp ball I bought has been pinched off, there are still remnants of cheeks and feet. So remove this part when you clean it yourself. Then take out the shrimp intestines and scrub them with a brush.
2. Add oil to the pot, stir-fry the green onion, ginger, garlic, and then add the red hot pepper and Chinese pepper to make the red oil;
3. Stir-fry the shrimp balls, add a tablespoon of cooking wine and cook until fragrant;
4. Then add Pixian bean paste and stir fry until fragrant;
5. After stir-frying, add a spatula of vinegar and pour a can of beer;
6. Cover the pot and boil over high heat, then turn to medium-low heat and simmer for 10-15 minutes, allowing the shrimp balls to fully absorb the soup.
7. When the soup is slightly dry, add a spoonful of sugar and stir fry, and finally add salt to taste.
Tips:1. Use beer instead of boiled water to make the shrimp more tender. 2. The amount of chili and Chinese pepper depends on personal taste.
