CHEF'S PLATE SZECHUAN SHRIMP

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Plush of 1 pound (size 50/60, peeled and wide)
1 teaspoon vegetable oil, 2 tablespoons (distributed)
½ teaspoon of cornstarch
½ teaspoon finely ginger
2 teaspoons of lemonade (chili bean sauce) or Chilpi oil (Note: Chicken oil must be dissolved in it)
2 garlic flavored, finely, finely
¼ cup finely onion or red onion
1 tablespoon tomato ketchup
1 tablespoon cooked dough
1 tablespoon champagne with hair removal
¼ cup chopped honey (optional)
1 medium carrots, very finely chopped
½ red pepper, pasta
1 cup chicken
1 teaspoon rice vinegar
1 teaspoon sesame oil
¼ c. Salt Tea
¼ teaspoon sugar
⅛ teaspoon fresh ground white pepper
Coconut: two tablespoons mixed with 2 teaspoons of water
1 Scallion, was chopped
Itinerary Mix the waterfall with a tablespoon of oil and ½ teaspoon of corn, provided the lobster is not the same. Outside
With the burner at the bottom, heat the other 2 teaspoons of the remaining vegetable oil in your wok, add ginger and sweeten to 30 pieces of sycophants. Then, with double jaig or hot chili oil (chilli berley), increase the garlic and sugar, and continue to add the bread for another 2 minutes. Then mix the ketchup and the hoisin sauce, and reduce the heat in the middle. Come kiss ketchup and hawsin sauce for 1 to 2 minutes to bring color and flavor unexpectedly. Reduce heat as it may look.
Then add shocking wine, chestnuts to the water (if used) and red pepper. Insert for 2 more minutes. Add a piece of chicken, and the mixture is boiling; Then turn off the heat to immediately mix the mixture
Add the rice vinegar, sesame oil, salt, sugar and white pepper, and another

Continue to boil the sauce for 3 minutes. When 3 minutes passed, heat the heat and go into the storm.
Once you have brought the mixture of chikaraj and sauce together on simon simran, recite slowly in the corn time until the thickness of the sauce disappeared. At present, the sparrow must be blurry and cook. Recipe in scales. Serve with boiled rice!