Litchi shrimp balls are a local delicacy. The ingredients are 50g of clean shrimp, 75g of pork fat, 2g of egg white, 85g of Jiang Mo 1 g, 85g of white sugar, 50g of broth100g, 50g of tomato sauce and 0g of Shaoxing wine10g. This dish tastes good.

skill

1. Shrimp can be used fresh or frozen, but it must be raw. When frying shrimp, cut the back of the shrimp and roll it into beautiful shrimp balls. Those who are too lazy to remove the shrimp line can pretend that it doesn't exist, so-called unclean, and they won't get sick after eating it.

2. Cucumber plays a decorative role here, and it can also bring fresh taste. If you are too lazy to slice, you can also skip the cucumber.

3. Dry-baked prawn sauce is salty, and no salt is needed. If there is no dry-cooked prawn sauce, you can use garlic paste and lobster sauce instead, but you should put less sauce, so that the dish will be light.

4. It is best to use fresh litchi. If you use fresh litchi, you can add a little sugar when thickening. If you use canned litchi in syrup, don't add extra sugar, otherwise it will be too sweet.

Litchi should be put at the end, just stir-fry, shrimp is cooked quickly, so the cooking time of the whole dish is short and fast, in one go. In order to prevent confusion, please prepare all kinds of seasonings and thickening juice in advance.