taste
Salty and fresh
difficulty
ordinary
Time
Twenty minutes
300 g prawns
1/2 red pepper
4 dried chili peppers
1 scoop of cooking wine
1/2 scoop of salt
Light soy sauce ☜ 2 scoops
2 scoops of sugar
2 scoops of balsamic vinegar
1 scoop of water starch
Cashews ☜ 50 g
4 garlic ☜
1 green onion
1. Prepare the main ingredient shrimp.
2. Wash the shrimp, remove the head and shell it, and use a knife to cut a crack in the back of the shrimp.
3. Place on a plate, add a pinch of salt and a spoonful of cooking wine and marinate for 10 minutes.
4. Cut half a red pepper, garlic, green onion and prepare 50g cashews.
5. Stir in a bowl of soy sauce, sugar, balsamic vinegar, a pinch of salt and about one spoonful of water.
6. Add the appropriate amount of oil to the pot and sauté the cashew nuts first.
7. Stir-fry the cashews.
8. Sauté garlic shallots and dried chili peppers in oil.
9. Add the shrimp and stir-fry until dry.
10. Add the red pepper and stir-fry until 9 ripe.
11. Add the prepared parquette and stir-fry well.
12. Add the cashew nuts and stir-fry well.
13. Finally, add a spoonful of water starch to the juice and turn off the heat.
14. Finished product.