Main ingredients:

Shrimp: 600g

Accessories:

Bread crumbs: right amount

Wheat flour: appropriate amount

Jiang rice wine: 30ml

Garlic: 3 cloves

Dried Chili: 3.

Douchi: 15g

Salt and pepper: 8 grams

Practical details:

1, peeled prawns, sliced from the middle of the back, deep but not broken, marinated with egg white and a little rice wine.

2, shrimp noodles with a little flour, fried (or fried) cooked, shrimp balls.

3, put oil in the pot, add a lot of garlic and fry until brown, add chopped lobster sauce.

4. Continue to stir-fry the Chili powder, then add the crispy onion and bread crumbs and stir-fry.

5. Add shrimp balls, mix well and turn off the heat.

6. Season with salt and pepper, OK[2]

Sanweizhan

Ingredients: shrimp: 500g.

Accessories: green pepper: 1.

Seasoning:

Salad oil: appropriate amount; Salt: a little; Ginger: appropriate amount; Garlic: appropriate amount; Soy sauce:10g; Rice vinegar: 20g water starch: appropriate amount; Ketchup: 30 grams; Sweet and spicy sauce: 30 grams; White sugar: a little; Onions: a little; T: Right amount.

Practical details:

1, cut a knife on the shrimp back (so that the fried shrimp will be spherical), use kitchen paper to absorb the water on the shrimp surface, add a little salt and mix well, and then set aside.

2. Add tomato sauce, Thai sweet and spicy sauce, soy sauce, rice vinegar and sugar into the bowl, and stir evenly with chopsticks for later use.

3. Put the vegetable oil into a large pot and stir-fry the minced ginger and garlic.

4. Pour in shrimps and stir fry

5. When the shrimp begins to bend and the surface turns slightly red, pour in the prepared sauce and stir fry for a while.

6. Pour in the appropriate amount of stock and continue to stir fry for about 3 minutes.

7 pour in water starch

8. Stir-fry until the sauce is thick and the shrimp is cooked. Put the circled green peppers on the plate, pile up the shrimps one by one with chopsticks, pour the sauce on them, and finally put a little shredded onion.