First of all, the spicy cabbage here does not refer to Korean kimchi.

Ingredients

150g shrimp
400g cabbage
Two spoonfuls of egg white
1 / 3 tsp salt
A small piece of ginger
Two cloves of garlic
Half root onion
6 dried peppers
A spoonful of ketchup
A spoonful of Pixian bean paste
A spoonful of sugar
A spoonful of raw soy sauce
A spoonful of starch
A little cold water

Directions

Step 1
Material preparation
Step 2
Start marinating shrimps, one-third of a teaspoon of salt
Step 3
Two spoonfuls of egg white
Step 4
Stir with chopsticks in one direction until sticky
Step 5
A small spoonful of starch with a little cold water
Step 6
Pour in starch water, stir well and marinate for an hour
Step 7
Tear cabbage leaves by hand
Step 8
The cabbage stalk was sliced obliquely with a knife
Step 9
Stir fry ginger slices with oil in a wok
Step 10
Add shrimps and stir fry quickly. As soon as the two sides change color, put them out immediately for standby
Step 11
Continue to put oil in the frying pan and fry chives and garlic over low heat
Step 12
Peel off the seeds of the dried pepper and fry it red and bright. Don't fry it
Step 13
Add a spoonful of Pixian bean paste and stir fry red oil. Add a spoonful of tomato paste and stir well
Step 14
Add cabbage and stir fry over medium high heat
Step 15
Add a spoonful of raw soy sauce
Step 16
A spoonful of sugar
Step 17
Stir fry until the cabbage is soft. Add the shrimps
Step 18
Stir fry for another half a minute, up to one minute.