1, after the shrimps are put into the pot, the fire will stir-fry quickly, and the meat will be tender. It is not advisable to take too long, and the meat will harden if it is too long.

2. Add seasoning, main ingredients and auxiliary materials in turn and turn them over evenly.

3. Peel the shrimp, remove the head and leave the tail.

Characteristics of Kung Pao Shrimp-Shrimp meat is spicy, fragrant, smooth and tender, and the meal is more addictive.

Material preparation:

Main ingredient: 500g prawns.

Ingredients eggs/fried peanuts/onions

Ingredients: salt 1 g/pepper 1 g/cooking wine 1 0g/sugar10g/monosodium glutamate1g/soy sauce10g/mature vinegar 5g/starch/pepper/dried pepper.

-the specific production method-

Step 1: Treat 500g of prawns we prepared, cut off the head of prawns, cut a knife on the back of prawns to facilitate the taste, remove the shrimp line, peel off the shells, take the shrimps out, put them in clear water, clean them, squeeze the water off the shrimps, and put them in a basin for pickling ~

Nagging: I don't want you to feel good, but I want me to feel good. Well, Teddy boy is possessed by Xiao Ming.

Step 2: Add salt 1 g, pepper 1 g, cooking wine 10 g to remove fishy smell, grab and mix evenly, and beat in half an egg white, not too much egg white. After the shrimps are put into the pot, there will be extra protein, which will affect the appearance of the dishes. Sprinkle a handful of dry starch, mix well again and marinate/kloc-0.

Nagging: Starch can lock the moisture in shrimps and keep the taste fresh and tender.

Step 3: Prepare a handful of pepper, a handful of dried pepper, fried peanuts 1 00g, and a section of scallion, cut into rings for later use, and then add salt 1 0g, sugar 1 0g, monosodium glutamate1g, pepper1g, and pepper to the pot.

Nagging: Stir the water starch a few times to prevent starch from settling at the bottom.

Step 4: After all the ingredients for frying shrimps are ready, we start frying shrimps, burning oil in the pot, taking out the pot when the oil temperature rises to 50% heat, pouring the shrimps into the pot, frying the shrimps with waste heat, and controlling the oil when the shrimps just turn red ~

Step 5: Leave the bottom oil in the pan. When the oil is hot, pour in the dried pepper, stir-fry over low heat to get a spicy taste, put the shrimps with oil control in the pan, pour in the bowl, chopped green onion and peanuts, turn to high fire and stir-fry quickly to taste, and then take out the pan and plate ~