Accessories: 12 lanterns and peppers, 20 peppers, 30g onion, appropriate amount of ginger, 30g sugar, 30g balsamic vinegar, 4g salt and appropriate amount of starch.

1. Slice ginger, cut onion into small pieces, and soak persimmon pepper in water.

2, fresh shrimp open back to the shrimp line.

3. Put the shrimps without shrimp line into a bowl, add a little salt and catch them well. Marinate for a few minutes to let the shrimp taste.

4. Take a bowl, add 30g of white sugar, 35g of balsamic vinegar, 2g of salt and a spoonful of corn starch, and mix well to make a sauce.

5. Put the oil in the pot, and put the cold oil into the cashew nuts and slowly fry until the cashew nuts are slightly yellow.

6. The marinated shrimp is evenly covered with a thin layer of dry starch, and the back is also covered to shake off the excess starch.

7. put oil in the pot, and the oil temperature is 50% hot. Add shrimp balls dipped in dry starch and fry until the shell is slightly hard.

8. Leave a little base oil in the pot, stir-fry the pepper granules, and remove the discolored pepper granules.

9. Add ginger slices, sweet peppers, scallions and shrimp balls, and stir fry quickly and evenly. Cook the sauce in a bowl and stir-fry over high heat until the sauce thickens.

10, add fried cashews and stir well.

1 1. Put it on a plate and Kung Pao shrimp balls can be cooked.