Stir-fried shrimp balls with green bamboo shoots and fungus

Overview

How to cook Stir-fried shrimp balls with green bamboo shoots and fungus at home

First remove the heads and tails of the shrimps, remove the shells and mud the shrimp threads. Don't throw away the shrimp heads. Fry the shrimp heads in oil to release the shrimp oil. The specific method is introduced in the recipe of "Thai Curry Shrimp". I won’t repeat it here.
Boil the water, add 1 tablespoon of salt and appropriate amount of cooking wine. Pour in the shrimp meat and blanch it until the shrimp meat turns pink and form into balls, remove and set aside.
Peel 1 green bamboo shoot and cut into slices. Soak the fungus in advance and then wash it.
Blanch the green bamboo shoots and fungus. If you like the crispy texture, burn it less. Fungus and green bamboo shoots can be blanched together. I added less water so I blanch them separately.
Slice ginger, onion, and garlic.
Pour appropriate amount of oil into the pot and saute onion, ginger and garlic until fragrant.
Pour in the shrimp balls, green bamboo shoots and fungus, add an appropriate amount of cooking wine and stir-fry evenly. Add an appropriate amount of salt, a little pepper and sugar and stir-fry evenly.
Just add 1 tsp of shrimp oil before serving.
The shrimps are very cooked and have been blanched before. So put the ingredients into the pot, add the seasonings and stir well before serving.