river prawn

12 only

cashew

36g

ingredients

Proper amount of oil

Proper amount of salt

Red oil 10ml

Starch 10g

White pepper 3g

Soy sauce 5g

40ml vinegar

Sugar 25g

Pepper 5g

Dried Chili 6g

Garlic 5g

Ginger 5g

Onion 10g

Practice of kung pao shrimp balls

1

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

2

Put the shrimps into a bowl, add white pepper, salt 1g, starch 5g and oil 10ml in turn, repeatedly grab them by hand and put them in the refrigerator for 0/5min.

three

Cut the scallion into sections, cut the ginger and garlic into powder, and shred the dried pepper.

four

Cashews are fried into golden brown in advance or roasted for later use.

five

Put sugar, vinegar, salt, starch 5g, light soy sauce and red oil into a bowl, and mix them evenly into Gongbao juice.

six

Pour the oil into the pot, add the shrimps when the heat is 50% over medium heat, and slide them away. Take out the shrimps and turn into balls, and 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 make it smell.

nine

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

10

Wait until the sauce thickens.

1 1

Pour in shrimps and cashews.

12

Stir fry quickly for a few times.