Gong Bao Shrimp

1. In a bowl, combine the Shrimp with 15g Shaoxing wine, 10g Light soy sauce, 10g Cornstarch, and White pepper. Mix well and let marinate for 15 minutes.

2. In a separate small bowl, prepare the sauce by whisking together the remaining 15g Shaoxing wine, 25g Light soy sauce, Dark soy sauce, Chinkiang vinegar, Sugar, remaining 10g Cornstarch, and Water until smooth.

3. Heat a wok over high heat until smoking. Add 30g Vegetable oil. Once the oil is shimmering, add the marinated Shrimp and stir-fry quickly for 1-2 minutes until they just turn pink and are almost cooked through. Remove the Shrimp from the wok and set aside.