Kung Pao Shrimp Balls

I have always loved Kung Pao Kou very much. I often order Kung Pao chicken diced and Kung Pao tofu when I go to a restaurant. Today, let's have Kung Pao shrimp balls. If you bite the smooth and tender shrimp in your mouth, you will feel even more satisfied!
It turns out that Kung Pao dishes have always been created with bean paste to create a spicy and delicious taste. Later, I discovered that there were no traces of hot sauce on the bottom of the plate every time I ate them. I have also read books about Sichuan cuisine and learned that the most important thing about Kung Pao cuisine is to make sweet and sour sauce. I have practiced this sweet and sour sauce several times. The type of ingredients used each time remains the same, and the quantity will be There will be some differences. The taste is roughly the same, except that it is a little sweet or a little sour. Overall, it is good. So I think I should adjust the cooking a few times according to my own taste, and there is no need to be very accurate and accurate. I feel quite satisfied with the amount I used this time, whether in terms of taste or color. By the way, having a set of measuring spoons at home is still very useful in Chinese food.