1. Prepare fresh prawns, peel the prawns, then cut a knife on the back of the prawns and take out the shrimp line for later use. Prepare auxiliary materials, chop ginger, garlic and onion, cut dried Chili into several sections, prepare a bowl, and add soy sauce, soy sauce, balsamic vinegar, sugar, oil consumption, cornmeal and chicken powder to make juice.
2. Make a crisp paste, take 200g of low-gluten flour, 50g of raw flour, custard powder 10g, baking powder 10g, one egg, add a proper amount of water to make a paste, and the dryness is suitable for hanging shrimp balls, then add a small amount of salad oil and stir evenly.
3. Stick a layer of dry starch on the shrimp, then wrap it with crispy pulp and fry it in the pot into shrimp balls 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 when the oil temperature rises, and take out and drain after the shrimp shells are crisp and red.
4. Reheat 100g oil in the pot, add 50g dried pepper and 10g pepper, 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 until the soup is slightly dry, add pepper noodles to enhance color and fragrance, and add a few drops of sesame oil and 30g scallion before taking out of the pot. If your taste is heavy, just add more pepper and pepper. In this way, a small round red ball seems to drool if it is not eaten. It's delicious. Most people like spicy food. Spicy. The more you eat, the hotter it gets.