Shrimp balls are round granular food made of shrimp meat minced, shaped like a sphere, called shrimp balls, also known as shrimp balls.

It is a special snack in Wuhan.

How to make shrimp balls: Seasoning: oil, salt, light soy sauce, pepper, Sichuan peppercorns, chili peppers, onions, ginger, garlic, cooking wine, vinegar, and stock.

Method: (1) Wash the shrimps, remove the heads, remove the mud intestines, and cut off the whiskers and feet; (2) Put oil in the pot, heat it until the oil is hot, put the shrimps in the pot, when the oil reaches high temperature, change to medium heat, and fry

When the bottom side turns red (or yellow), turn it over and continue frying over medium heat; (3) When the other side is almost red (or yellow), add various seasonings: salt, light soy sauce, pepper, Sichuan pepper, hot pepper, ginger,

Add garlic, cooking wine, vinegar, add stock, cover and simmer; (4) When the juice is almost dry, add green onions, turn to high heat to reduce the juice, and serve on a plate.

Some people say that this dish is similar to spicy crayfish. It does look similar on the surface, but the cooking method is very different from spicy crayfish.

First of all, in terms of ingredients, the spicy crayfish looks very rich, with a large plate of chili, Sichuan peppercorns, garlic, etc. The lobster still has its head, which is very inconvenient to eat.

The braised shrimp balls are very delicate when fried. Except for the heads and tails of the shrimps, the rest is garlic. One red and one white are very eye-catching.

The taste of braised shrimp balls is also very fresh, not as exciting as spicy crayfish. The lobster body with the head and tail removed is very convenient to eat, and you can eat it happily without having to start.

In addition to the strong smell of garlic, there is also a delicious aroma from the frying itself, which feels very unusual.