The dried red pepper is soaked in warm water for 10 minutes, and then drain the water.Heat the oil in the wok on medium heat, and add the peppers

Then pour in the Sichuan Peppercorn and minced garlic.

Add Fermented rice wine, pork broth or water, and light soy sauce.

Pour in sugar.

Add water/starch mixture, mix together and turn off the heat.

Put the sauce into a small bowl and sprinkle a little green onion. Kung pao sauce is ready!

The shrimp are shelled with the tail left on.

Use a knife to cut down the back of the shrimp and remove the vein.

Use kitchen paper towel to dry the surface of moisture.

Add egg white and dry starch to the shrimp and mix it.

Heat oil in a pan. When the oil rises to 50% or 60% heat (about 150 degrees), the shrimp added.

After about 7 or 8 seconds, the shrimp will be slightly colored, take out for later use.

Peanuts are also fried in hot oil briefly, and when you see most of them are cooked, take them out.

Heat a little bit of base oil in a clean pan, stir fry the Sichuan Peppercorn and dry peppers, and pour in the kung pao sauce to boil.

When the sauce in the pan is thickened, add the shrimp, peas and green onions and mix well.

Add a little bit of fresh soy sauce, add the fried peanuts, pour the rice vinegar along the side of the pan and add a little salt.