Kung Pao Shrimp Balls

1

Shrimp meat, fried peanuts, diced red pepper, diced green onion, ginger slices, garlic slices, pepper, bullet dried peppers, chili powder, soy sauce, rice wine, balsamic vinegar, fine sugar, salt, chicken powder, pepper powder, starch, cooking oil.

2

Use a knife to make an incision on the back of the shrimp meat, pick out the shrimp intestines and wash them.

3

After washing, slurry, add salt, pepper, chicken powder and rice wine, then grasp well with your hands, then add a small tablespoon of corn starch and grasp well, and slurry for 10 minutes.

4

Blend the bowl and thicken it, add 1g of salt, 10g of soy sauce, 10g of rice wine, 20g of balsamic vinegar, 20g of white sugar, 1g of chicken powder, a little pepper powder, and appropriate amount of dry starch into the bowl and stir well for later use.

5

Heat the stir-fried spoon on fire, add appropriate amount of cooking oil, add the shrimp meat made from the paste when the oil temperature is 3- 40% hot.

6

Use a hot pan to cool the oil to smooth the shrimp meat. Curl the shrimp meat to red and remove it immediately for later use.

7

Leave the oil in the pan and add the pepper seeds. Slowly stir-fry the pepper seeds over low heat.

8

After stir-frying the pepper, add the dried peppers and chili powder over low heat and stir-fry for a while, then add the onions, ginger, garlic slices and smooth shrimp balls.

9

Pour in the shrimp balls and quickly cook them into a bowl to thicken and stir fry over high heat. When the sauce is gelatinized, add in diced red peppers and stir fry well.

10

Then pour in the fried peanuts and stir well before serving the pan.

11

You can serve on the table after picking up the plate.

Characteristics of this dish: the appearance is bright and ruddy, the shrimp balls are smooth and tender, the taste is sweet, sour, salty, fresh and slightly spicy, and the Sichuan flavor is full and quick to make. Warm tips: 1. The depth of the shrimp back should be consistent when making the cut, so that it is curled and formed beautifully. 2. Corn starch should be used when making shrimp meat, while raw flour should be used when blending the sauce. 3. The shrimp meat can be medium ripe when it is smooth and fried. When the shrimp meat is rolled and slightly discolored, it should be taken out immediately, because subsequent frying is required. 4. When frying the ingredients in the early stage, use low heat. After pouring into a bowl and thickening, use strong heat to stir quickly and evenly. This dish takes only 3 minutes to stir-fry, and it will not taste good after frying for a long time. This "Kung Pao Shrimp Balls" with Sichuan cuisine with a large fried spoon is ready. This dish is simple and quick to make, and you can entertain guests or drink alcohol with meals. It is very good for friends to refer to!