Chinese Food
It's so crazy and cool. I'll eat you tonight
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My friends who have been chasing us for so many times know that the crazy Kung Pao shrimp ball we offer today is actually a famous restaurant dish with Sichuan flavor. After eating at the banquet, I can't forget that the essence of this dish is the same word as my style of editing - fast
Cooking ingredients
Cooking Steps
Step1:After removing the shrimp line, mix with salt, pepper and cooking wine, marinate for five minutes, and cut the onion into sections for standb
Step2:Juice. Sugar 2 tbsp, soy 2 tbsp, vinegar 3 tbsp, starch 2 tbsp, add some boiled water, mix wel
Step3:Wrap the shrimps with starch and fry them in an oil pan until the skin is golden and crisp. Serve for later use
Step4:Put a small amount of oil in the pan. Stir fry the shrimp head in the pan until it is oily, and then discard the shrimp head
Step5:Stir fry the dried peppers and prickly peppers, add the sauce and heat them up. Put the fried shrimp balls into the pot immediately. Make sure that each shrimp is covered with the sauce, then put in the onion, pour some oil, sprinkle the Macadamia fruit and get out of the pot
Cooking tips:It can be replaced by fried peanuts. If the sauce is not thick enough, add some water starch. The secret to the success of this dish is to stir fry it quickly. There are skills in cooking quickly and delicious.
