Kung Pao shrimp is an ordinary home-cooked dish. It is simple and delicious, and it is also a meal accompaniment.
Shrimp is rich in nutrients, containing several to dozens of times more protein than fish, eggs, and milk. Its meat is soft and easy to digest. It is an excellent food for people who need recuperation.
Kung Pao Shrimp
Recipe Recommendations
- fresh shrimp appropriate amount
- green onions appropriate amount
- peanuts appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- chili appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- soy sauce appropriate amount
- vinegar appropriate amount
- starch appropriate amount
- cooking wine appropriate amount
- sweet and sour
- explosion
- ten minutes
- simple
Steps for Kung Pao Shrimp
1
Remove the heads of the shrimps, peel the skins, remove the sand lines, and wash them. Add white pepper, salt and starch to size and marinate [keep shrimp heads for later use].
2
Chop the green onions and dice the ginger.
3
Remove the red skin from peanuts.
4
Take a small bowl, add water-starch soy sauce, sweet and sour cooking wine, and mix into bowl juice.
5
Peanuts are over-fried.
6
Put the oil in the pan, add the shrimp heads and fry them to make red oil. Remove the shrimp heads.
7
Put shrimp oil in the pan and saute the ginger until fragrant.
8
Add in the marinated shrimp and stir fry for a while.
9
Leave low oil in the pan, add pepper and stir-fry.
10
Add the juice in a bowl and bring to a boil until thick.
11
Add the stir-fried shrimps and stir well.
12
Add in the chopped green onions and stir fry well.