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


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


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.