1. Wash the shrimp balls, add appropriate amount of salt and a spoonful of cooking wine to pickle (remove the fishy smell of the shrimp balls)
2. Stir-fry the scallion, ginger, garlic and bean paste in a hot pan
3. Add the prawn balls and stir-fry until golden, then add the dried chili, millet, spicy pepper and bay leaves and stir-fry for half a minute (so that the spiciness can fully enter the prawn balls)
4. Add the beer without shrimp balls and cook until the juice is collected (the beer will remove the fishy and improve the flavor)
5. When the soup is half way, cook in the balsamic vinegar and continue to collect the juice
6. Add a little salt and sugar to improve the taste when the soup is almost dried, because the shrimp balls themselves are relatively fresh, so there is no need to add chicken essence
Tips:Because I'm from Sichuan, I put more chili peppers. If you can't eat them spicy, you can put them in moderation. The cooking of beer and vinegar will make the shrimp balls more elastic and more delicious. The shrimp balls themselves are relatively fresh, so there is no need to put chicken essence and MSG, which is more conducive to health!
