Kung Pao shrimp balls should be served with peppers.

Kung Pao Shrimp Ball is a delicious dish. The main material is shrimp meat, and the auxiliary materials are starch, pepper, dried red pepper, egg white, onion, ginger and garlic, etc. It belongs to Kung Pao dishes and is Sichuan cuisine.

raw materials

175g of shrimp meat, 8g of vegetable oil, 2.5g of red oil, 2g of salt, 7ml of soy sauce, 5ml of vinegar, .5g of monosodium glutamate, 1g of starch, 5g of pepper

, 8g of dried red pepper, 8g of sugar, 1ml of cooking wine, 5g of egg white, 1g of scallion and 8g of ginger slices.

Practice

1. Wash the prawns, remove the head and shell, cut the center of the back with a knife, and remove the shrimp line.

2. Mix the processed shrimp with cooking wine, starch and a little salt, and marinate for a while to taste;

3. Remove seeds from dried chili and cut into small pieces, slice garlic and cut onion and ginger into small pieces for later use;

4. Mix salt, sugar, cooking wine, vinegar, starch, water and sesame oil to make seasoning juice for later use;

5. Heat the oil in the pan to 6% heat, stir-fry the dried chilli and pepper to get the fragrance;

6. Add shrimps and stir-fry;

7. Stir-fry until the shrimps are cut off, and add onion, ginger and garlic to stir fry quickly;

8. Add the sauce and stir well;

9. finally, put the almonds into the pan and mix well.