The origin of Kung Pao shrimp balls

Kung pao chicken is the best in Kung Pao cuisine, but besides that, Kung Pao diced meat, Kung Pao shrimp balls, Kung Pao tofu, Kung Pao kidney flowers and Kung Pao Pleurotus eryngii are all spread all over the country and famous all over the world.

The biggest feature of Kung Pao cuisine is that it is red but not spicy, spicy but not strong, and its meat is smooth and tender.

Shrimp balls with crispy outside and tender inside.

Shrimp balls are smooth and tender, and taste spicy, sweet and sour. They are very suitable for bibimbap or wine! ! ?

Kung Pao cuisine, all good! Men, women and children are "killing", a magical good dish with spicy, fragrant, sweet and sour taste. Who doesn't like it?

This "Kung Pao Shrimp Ball" is an extension of Sichuan cuisine "kung pao chicken". When it is made, it retains the "spicy litchi flavor" in kung pao chicken, which belongs to Gongbao series dishes.

Kung pao chicken, the "originator" of Kung Pao cuisine, has a wide network of contacts! The inventor of this traditional dish was Prince Ding Baozhen in Guangxu period.

Kung Pao Shrimp Ball is the hottest dish in Kung Pao series of innovative dishes. Now, if you want to eat this dish, you can cook it yourself. Kung Pao shrimp balls retain the "Kung Pao flavor". First, fry shrimp balls, and then serve them with Kung Pao juice. After a long time, it will not be soft, and it will be crisp outside and Q inside!