Ingredients: 500g fresh shrimp, cashew 1 teaspoon, ginger 1 small piece, onion 1 small piece, 2 cloves of garlic, 4 dried peppers, 20 peppers, salt 1 2 teaspoons, cooking wine 1 teaspoon, and dried starch.
Step 1: Wash the fresh shrimp, remove the shell, cut the shrimp back with a knife, and take out the shrimp line;
2. Add 1/4 teaspoons of salt, 1 teaspoon of cooking wine and 1 tablespoon of dry starch, stir well and marinate for 10 minute;
3. Chop onion and ginger, slice garlic, and cut dried Chili into small pieces for later use; Prepare two small bowls, one with 1 tbsp soy sauce, 1 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sugar, 1/4 tbsp salt, 1 tbsp water, 1/2 tbsp sesame oil, and mix well; In another small bowl, add 2 tablespoons of water and 1/2 tablespoons of corn starch to make water starch;
4. Mix water starch and sauce evenly, then add half of onion, ginger and garlic powder to make Kung Pao juice for later use;
5. Put the oil in the pot, pour the cold oil into the cashews, then slowly fry the cashews with low fire and take them out for later use;
6. Heat oil in another pot, add pepper and dried pepper, stir-fry until the fragrance floats out. After the pepper is dark brown, remove the pepper and pepper, leaving only the bottom oil;
7. Turn on the fire and fry the shrimps in the oil pan until they change color;
8. Add the remaining half of onion, ginger and garlic and stir-fry until fragrant;
9. Pour in the prepared Kung Pao juice and stir fry quickly until the sauce is thick.
10, add fried cashews before taking out of the pot, and turn off the fire and serve.
Tip 1. This dish needs to be fried quickly, and the juice needs to be adjusted in advance to prevent the shrimp from staying in the pot for too long and the taste becomes hard. ?
2. It's best to buy fresh shrimp, peeled and fried now. If not, you can use shrimp instead, but it is not recommended to buy frozen shrimp in the supermarket because the taste is too bad.
3. 1 spoon = 15ml 1 teaspoon =5ml.