400 grams of kale Half a catty of shrimp for three people.

Attachment others

2 teaspoons of wine and 2 tablespoons of oyster sauce? Sugar 1 teaspoon? Raw flour 1 teaspoon

The practice of Chinese kale shrimp balls

Step by step

1

Make sauce first: mix oyster sauce (there is more oyster sauce in the picture, because the remaining 2 tablespoons are enough), water, corn starch and sugar.

Step by step

2

Wash the kale and pick it up.

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three

Soak the washed kale in water, cook it until it is half cooked, and remove the grassy smell of the cabbage.

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four

There is another way to remove the shrimp head and shell, except the shrimp intestines: when cutting the shrimp head, cut it off, cut a knife under the shrimp head, and then slowly pull it with your hands to pull out the shrimp intestines. Leftover shrimp heads can be used to make shrimp head oil soup, which is on my menu. )

Step by step

five

Do not cut the shrimp, cut back to the tail and cook until the meatballs are mature.

Step by step

six

Take out the chopped shrimp with raw flour, and then wash it with water. The function of this step is to remove the dirt on the surface of shrimp meat, and the cooked shrimp balls will be very cold.

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seven

Heat oil in the pan and add shrimps. When the shrimp is a little red, pour a little white wine. When the shrimp meat is 6-7 ripe, take it out for later use.

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eight

Pour in the burnt kale, then stir-fry with oyster sauce. Turn off the heating. Pour in the shrimp balls, turn them over and let the sauce wrap them.