Living in the coastal areas of people, where to eat seafood is very convenient although the seafood varieties are very much, and I have a unique flavor of shrimp, fresh shrimp not only taste very great, even the meat is also very tender, compared to other seafood, shrimp eating is considered to be the simplest, when I was a child home to buy shrimp are boiled, and do not put any seasoning to eat up the original flavor is very I'm not sure if I'm going to be able to do that.

Today will be this dish and Kung Pao chicken are the same as Sichuan's famous dishes, this dish is called Kung Pao shrimp ball, this dish is considered a little lighter in Sichuan cuisine, and in other dishes shrimp ball put a lot of chili peppers and peppercorns, so that is to make the food more flavorful in Sichuan cuisine, although spicy-based, but the Kung Pao juice is another flavor, and Kung Pao shrimp ball in the bite down, first, the sauce comes to the mouth, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce, the sauce. The first is the sauce comes to the mouth, the last is the shrimp ball, the following let us look at the process of making kung pao shrimp ball.

Want to make a delicious shrimp ball, first you have to prepare the materials, the ingredients needed are: prawns, peanuts, scallions, eggs and other ingredients, the need for seasoning: chili peppers, peppercorns, salt, chicken essence, cooking wine and other seasonings, the materials are ready after you can begin to make, now we buy prawns into a basin to wash clean, the head of the shrimp to twist off, the shrimp skin pulled off, after the shrimp line picked out, the shrimp will be put into the water to wash again. Into the water to wash again, in the shrimp into a clean pot pour an egg white in it, and then mix it with the prawns, in the preparation of a bowl, the bowl into the seasoning in the mix it evenly, and finally start a pot of oil, oil temperature into the prawns, shrimp deep-fried to the stereotypes, you can turn off the fire, if the frying time is long, it is a little dry.

The oil in the pot to pour off some, in this fire heating, after the oil is hot, the way to seasoning and other fried incense in the shrimp, stir fry a few times, stir fry well after the peanuts and sauce poured into the fire continue to stir fry, until the soup is thick after the completion of the above is the practice of Kung Pao shrimp balls, it requires the ingredients is very simple.