Ingredients
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1 fresh red chili
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2 shiitake mushroom
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1 green onions
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1 winter bamboo shoots
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1 onion
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1 carrots
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3 garlic cloves
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1 egg
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10 shrimp
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Seasonings
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1 tablespoon Shaoxing wine
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1 teaspoon salt
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1 teaspoon white pepper powder
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2 tablespoons flour
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1/2 bowl bread crumbs
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1.5 bowl lard
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1 tablespoon cornstarch
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Sauce
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1 bowl bone soup
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1 tablespoon light soy sauce
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1 tablespoon orange juice
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1 tablespoon black vinegar
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1 tablespoon white vinegar
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1 tablespoon white sugar
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1 teaspoon sesame oil
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1 tablesoon cornstarch
Directions
Tips
1. To make meat tender, do not fry too long. Use high heat to fry, then switch to medium heat to fry. It is the key to make the shrimp crispy outside while tender inside.
2. To make it looks better, lift the shrimp tail during frying.
3. After pouring the cornstarch with water on the shrimp, serve hot to have a better taste.
Steps
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1
Done
5 minutes
|
Cut fresh red chili, shiitake mushroom, and green onion into strips. |
|
2
Done
5 minutes
|
Cut winter bamboo shoot, onions, carrot into strips. Peel garlic and mince into small pieces. Set aside. |
|
3
Done
5 minutes
|
Add sauce ingredients into a bowl and mix well. Beat the egg into another bowl. Set aside. |
|
4
Done
5 minutes
|
Wash shrimp and remove the shell, head, and sand vein. Use a kitchen knife back to pat the shrimp until flattened. |
|
5
Done
25 minutes
|
Add shrimp into a bowl. Add Shaoxing wine, salt, white pepper powder, and marinate for 20 minutes. |
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6
Done
5 minutes
|
Coat shrimp with flour, egg liquid, and bread crumbs. |
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7
Done
5 minutes
|
Add 1 tablespoon lard into the pot. Bring to a boil and fry shrimp until golden brown. Remove from heat and drain oil. |
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8
Done
5 minutes
|
Fry shrimp. Use another pot add oil and fry minced garlic until aromatic. |
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9
Done
5 minutes
|
Pour into the sauce and bring to a boil. Mix cornstarch with water and then pour it into the pot. Add 1 tablespoon of lard. Cook until soup thickened. Pour on the shrimp. Serve. |
