1. Peel the shrimp, cut the back of the shrimp with scissors, pick out the shrimp line, rinse and dry it for standby.
2. Put the shrimps into a bowl, add 1 g of white pepper, 1 g of salt, 5 g of starch and 10 ml of oil in turn. Grab several shrimps repeatedly by hand and put them into the refrigerator for 15 minutes.
3. Cut scallion into sections, finely chop ginger and garlic, shred dried chili, fry cashew nuts into golden yellow or roast them in advance.
4. Put sugar, vinegar, salt, starch 5g, soy sauce and red oil in a bowl and mix them into Gongbao juice.
5. Pour oil into the pan and heat it over medium heat. When it's 50% hot, put in the shrimps and slide them open. Remove the shrimps into balls and control the oil for standby.
6. The remaining bottom oil in the pot, first put pepper into slow frying to cook out the fragrance, and then add the onion, ginger, garlic, dry pepper to burst out the flavor.
7. Change to medium heat, pour in sauce, stir fry twice.
8. Wait for the sauce to thicken.
9. Pour in shrimp and cashew nuts.
10. Stir fry quickly.