Kung Pao shrimp balls(gong bao xia qiu )

Kung Pao shrimp balls

Introduction:

"Gongbao series" is one of the most classic Sichuan dishes, and "Gongbao shrimp balls" is my favorite and my family's favorite. Although this dish is the same as kung pao chicken, its taste is still slightly different. After being fried, the meat of shrimp will become firm and elastic. It will feel very fresh and smooth in the mouth. In addition, the complex taste of sour, sweet, salty and fresh makes the taste quite rich. however. Although this dish is delicious, it takes a lot of time and labor to clean it up. It requires patiently shelling one by one and removing the shrimp line. The process is cumbersome. However, when you taste the delicious food, you will feel that the previous happiness and hardship are also worth it. "

Production steps:

Step 1: wash the peanuts and set aside

Step 2: pour oil into the pan and bring to a boil

Step 3: add peanuts and stir fry until dark

Step 4: stir fry the peanuts with salt and mix well

Step 5: head and shell the shrimp

Step 6: use the tip of the knife to cut the back of the shrimp from top to bottom (be careful not to cut through), and take out the shrimp line

Step 7: put corn starch into the bowl, pour in proper amount of water and mix well

Step 8: wash the shrimps, add salt, cooking wine, pepper and lake powder, and put them for about 15 minutes

Step 9: seasoning juice: mix June fresh soy sauce, a little soy sauce, vinegar, sugar, cooking wine, corn starch and a little water

Step 10: sliced green onion, sliced garlic, minced ginger, green onion, Chinese prickly ash, dried pepper, cooked peanuts

Step 11: after the oil is hot, add the prickly ash and fry until fragrant, then remove

Step 12: put in the pepper section

Step 13: add the marinated shrimps and stir fry for a while

Step 14: stir fry garlic, ginger and scallion for a while

Step 15: put in the scallion segment

Step 16: stir fry for a while, turn down the heat, pour in the sauce and stir well

Step 17: pour in the peanuts

Step 18: stir well, turn off the heat and pour in a little sesame oil

Step 19: stir fry well and serve on a plate

Materials required:

Shrimp: 200g

Cooked peanuts: right amount

Scallion: right amount

Dried pepper: a handful

Dried pepper: 3

Scallion: right amount

Ginger powder: appropriate amount

Garlic slices: appropriate amount

Oil: right amount

Corn starch: 1 teaspoon

Sesame oil: a little

Salt: right amount

June fresh soy sauce: 1 spoonful

Veteran: a little

Vinegar: a spoonful

Cooking wine: moderate

Sugar: 15g

Note: when the color of fried peanuts begins to change, it's better to try it. When the back of shrimp is drawn, it's better to draw in two-thirds of the depth. You can fry more peanuts at one time. You can mix cold dishes and stir fry vegetables

Production difficulty: ordinary

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy

Chinese PinYin : Gong Bao Xia Qiu