Cooking Steps

1. 

   Step1:Remove 1000 grams of shrimps from the shell and extrude the shrimps. The method is to hold the head of shrimps in one hand and the tail of shrimps in the other hand. Squeeze the shrimps towards the back and neck, and the shrimps will come out of the shell. Put the shrimp into the bamboo basket. Wash with water until the shrimp is white. Put into the bowl. Add 3 grams of salt and 1 egg white. Gently mix with chopsticks until sticky. Add 40 g of wet starch. Add 25 g of monosodium glutamate and mix well. Let stand for 1 hour. Let the seasoning seep into the shrim

2. 

   Step2:Pour 1 gram of Longjing tea into 50 ml of water for brewing. After 1 minute, discard 30 ml of tea soup. Leave the tea and the remaining juice for use. Heat the frying pan over medium heat. Add lard until it is 40% hot. Pour in shrimps. Quickly scatter with chopsticks. Wait until shrimps are jade white. Pour in the leaky spoon and drain the lard. Stir in the dark onion pan (i.e. fry the oil pan with scallions. Remove the scallions when you use it. Leave the scallions fragrant but not the scallions). Then pour the shrimps into the oil pan. Quickly pour the tea and juice together. Cook in Shaoxing wine. Shake for several times. Put the shrimps out of the pan and put them on a plate. The shrimps are white, fresh and tender. Tea leaves Green, fragrant, elegant color and unique flavor of Longjing shrimp.