Miyagi shrimp balls
By VicentaLakin
Recipe Recommendations
- shrimp 200 grams
- salt appropriate amount
- white pepper appropriate amount
- cooking wine appropriate amount
- corn starch appropriate amount
- sugar appropriate amount
- mature vinegar appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- Qingcangduan appropriate amount
- ginger slices appropriate amount
- garlic slices appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- peanuts appropriate amount
Steps for Miyagi shrimp balls
1
From the back, 200 grams of prawns were cut deep, with salt, white pepper powder, wine pickled for 20 minutes and corn starch。
2
Miyagi juice: 20 grams of sugar, 20 grams of Chen Jug, 15 grams of raw, 3 grams of old, 5 grams of perfume, 7 grams of corn starch, 40 grams of water evenly mixed。
3
Put a proper base oil in the pot and smooth the pickled shrimp。
4
Another pot, with a little bottom oil, a little paprika fragrance, and a little pepper。
5
Go down to ginger, garlic, dry chili and spicy onions。
6
Down to the palace and to the sticky。
7
And then I joined the shrimp to make it even。
8
The finished chart。