1. Prepare fresh prawns, peel off their shells and take shrimps, then cut the back of the shrimps with a knife and take out the shrimp line for later use. Prepare auxiliary materials, mince ginger, garlic and shallots, cut several dried peppers into sections, prepare a bowl, and add soy sauce, soy sauce, balsamic vinegar, sugar, oil consumption, raw powder and chicken powder to make a juice.
2. To make crispy pulp, take 200 grams of low-gluten flour, 50 grams of raw flour, 0/0 grams of custard powder/KLOC, 0/0 grams of baking powder/KLOC, and one egg, add a proper amount of water to make a paste, and the degree of dryness is appropriate to hang shrimp balls, and then add a small amount of salad oil and stir evenly.
3. Stick a layer of dry starch on the shrimps, then wrap them with crispy pulp, and fry them into shrimp balls in the pan, with smooth and crisp skin. Heat the wok, add vegetable oil (a little more), heat the oil to 60% heat (about 180 degrees), add shrimp balls to fry after the oil temperature rises, and take out and drain after the shrimp shells are crisp and red.
4. Re-heat the oil100g in the pot, add 50g of dried pepper and 0g of pepper10g to stir fry, stir fry the fried shrimp balls in the pot, add a little monosodium glutamate, chicken essence and cooking wine, add a spoonful of white sugar and stir fry constantly when the soup is slightly dried, add pepper noodles to enhance color, flavor and spice, and add a few drops before taking out of the pot. If your taste is heavy, just add a lot of pepper and pepper. In this way, a small round red ball seems to drool if you don't eat it. It tastes delicious, and most people like spicy food. Spicy taste. The more you eat, the more spicy it tastes.