river prawn

12 only

cashew

36g

condiments

Proper amount of oil

Proper amount of salt

Red oil10ml

Starch 10g

White pepper 3g

Soy sauce 5g

40 ml vinegar

25 grams of sugar

Pepper 5g

Dried Chili 6g

Garlic 5g

5 grams of ginger

Onion10g

Practice of kung pao shrimp balls

1

Peel the shrimp, cut the shrimp back with scissors, pick out the shrimp line, wash and dry for later use.

2

Put the shrimps into a bowl, add white pepper, salt 1g, starch 5g and oil 10ml in turn, grab them evenly by hand, and put them in the refrigerator 15min.

three

Cut the onion, mince the ginger and garlic, and shred the dried pepper.

four

Stir-fry cashews in advance to golden brown or bake them for later use.

five

Put sugar, vinegar, salt, starch 5g, soy sauce and red oil into a bowl, and mix them evenly to make Bao Gong juice.

six

Pour oil into the pot, add shrimps when the heat is 50% in the middle, and slide away. Take out the shrimps and knead them into balls. Control the oil for later use.

seven

Add a little base oil left in the pot and stir-fry the pepper slowly to make it fragrant.

eight

Add onion, ginger, garlic and dried Chili to taste.

nine

Switch to medium heat, pour in the sauce and stir-fry twice.

10

Wait until the sauce thickens.

1 1

Pour in shrimp and cashews.

12

Stir fry a few times quickly.