干辣椒正静静等待着，与新鲜虾仁来一场热辣的邂逅。宫保菜的魅力，就在于那咸香微辣里藏着的温柔甜意，今天，就来和大家分享这道让米饭遭殃的家庭版宫保虾球，跟着步骤做，新手也能轻松拿捏餐馆级美味。

虾仁洗干净，用厨房纸吸干水分。加入半个蛋清、1勺淀粉，轻轻揉捏，静置10分钟后，再冲洗干净。配菜准备去籽干辣椒段、花椒粒和油炸花生米，灵魂酱汁用2勺陈醋、1勺生抽、半勺老抽、1勺白糖、1勺淀粉、3勺清水调匀。

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冷锅热油，下虾仁，快速滑炒30秒。微微卷曲，立即盛出。用余油爆香姜蒜片，先放干辣椒段和花椒粒，小火煸出红油，香气窜出来的瞬间，倒入虾仁。这时候开最大火，沿锅边淋入酱汁，边倒边转圈，让每颗虾仁都裹上琥珀色的芡汁。

第三步：

当酱汁开始冒鱼眼泡时，撒入葱段和花生米，快速翻炒5秒，最后滴几滴花椒油提香。用预热过的白瓷盘盛装，撒点熟白芝麻和香菜碎，趁热上桌时香气扑鼻。

夹一颗放进嘴里，外皮微微酥脆，虾肉鲜嫩多汁，咸香中带着微辣，最后还有一丝回甜，配上刚出锅的白米饭，不知不觉就多吃了一碗。厨房的烟火气，就藏在这一道道用心烹制的家常菜里。不妨试试这道菜，让平凡的餐桌多一份惊喜，毕竟生活的美好，往往就藏在这一蔬一饭的用心之中。