Kung Pao Shrimp Balls

Overview

[Kung Pao Chicken] is a famous Sichuan dish~~~ It is not only a popular dish loved by Sichuan people, but also one of the Sichuan dishes that people all over the country and even foreigners covet~~~ I remember when I was studying in Shanghai, most of the dishes in the school cafeteria were local dishes, except for [Kung Pao Chicken]~~~ And this dish is always the best-selling~~~ If you go to the cafeteria late one day, you can only see its shadow in other people's bowls~~~ Alumni from all over the world may not be able to eat hemp, spicy or sweet~~~but they definitely have unreserved love for [Kung Pao Chicken]~~~ Every time I queue up to buy food, I can get a glimpse of the classmates just listening to the order in front of me~~ I want a Kung Pao Chicken~~~ I want a Kung Pao Chicken~~~ I want a Kung Pao Chicken~~~ I want a Kung Pao Chicken~~~ ~~~~~~~ Today’s dish is not [Kung Pao Chicken], but [Kung Pao Shrimp Balls] which is an extension of [Kung Pao Chicken]~~~~ It’s my first time to try it, and it’s so delicious that I can’t stop~~ The recipe is quite simple, everyone try it~~

Tags

• hot dishes
• home cooking
• children
• autumn recipes
• dinner
• famous dishes
• keep out the cold
• gain weight and gain muscle
• balsamic vinegar
• clear water
• cooking wine
• dried chili pepper
• old ginger
• peanuts
• shrimp
• starch
• white sugar
• zanthoxylum bungeanum
• garlic
• salt
• sesame oil
• vegetable oil

Ingredients

Steps

1. 1 Remove the shrimp threads from the shrimps and wash them; heat the peanuts in the microwave at high heat for 3 minutes, rub them off after cooling slightly; prepare some dried chili peppers, Sichuan peppercorns, ginger, garlic, and green onions;

   

2. 2 Add appropriate amount of cooking wine, salt, and dry starch to the shrimps, mix well and marinate for a while;

   

3. 3 Cut the ginger and green onion into fine pieces respectively; slice the garlic and cut the dried chili into sections;

   

4. 4 Make a portion of the sauce: appropriate amount of salt, white sugar, cooking wine, balsamic vinegar, dry starch, water and sesame oil and mix evenly;

   

5. 5 Heat a pan with cold oil, add peanuts until crispy and take them out;

   

6. 6 Leave some oil in the wok, add dried chili peppers and Sichuan peppercorns and stir-fry until fragrant;

   

7. 7 Add the shrimps and stir-fry. After the shrimps are cooked, add the onions, ginger and garlic and stir-fry;

   

8. 8 Add the sauce;

   

9. 9 Add peanuts and stir-fry;

   

10. 10 After the ingredients are cooked, remove the juice and turn off the heat.