Cooking Steps

1. 

   Step1:Wash and shell the fresh shrimp. Cut the back of the shrimp with a knife. Take out the shrimp lin

2. 

   Step2:Add 1 / 4 teaspoon salt, 1 teaspoon cooking wine and 1 tablespoon dry starch. Stir well and marinate for 10 minutes

3. 

   Step3:Chopped green onion and ginger, sliced garlic and dried hot pepper; prepare two small bowls. Put 1 tbsp of raw soy sauce, 1 tbsp of old soy sauce, 2 tbsp of rice vinegar, 1 tbsp of sugar, 1 / 4 tsp of salt, 1 tbsp of clear water and 1 / 2 tsp of sesame oil in one small bowl. Mix the sauce evenly; put 2 tbsp of clear water and 1 / 2 tbsp of corn starch in the other small bowl to make water starch

4. 

   Step4:Mix the water starch and the sauce evenly, then put in half of the chopped onion, ginger and garlic, and mix them into Gongbao juice for standby

5. 

   Step5:Put the oil in the pot. Pour the cold oil into the cashew nuts. Stir fry the cashew nuts slowly over a low heat. Put them out for use

6. 

   Step6:In another pot of hot oil, put in pepper and dry pepper. Stir fry until fragrant. When the pepper is dark brown, take out the pepper and pepper instead of the bottom oil

7. 

   Step7:Turn on the fire. Put the shrimps in an oil pan. Stir fry until they change color

8. 

   Step8:Add in the rest of the onion, ginger, garlic and stir fry to give the fragrance

9. 

   Step9:Pour in the prepared Kung Pao sauce. Stir quickly until the sauce is thick

10. 

    Step10:Put in the fried cashew nuts before leaving the pot. Turn off the heat and let them out.

11. 

    Step11:Finished produc