Cooking Steps

1. 

   Step1:Remove the shells and shells of fresh shrimps. Chop them into mud with a knife or stir them into mud with a blende

2. 

   Step2:Add an egg white, a little cooking wine and salt to the chopped shrimp. Use chopsticks to stir clockwise. Add 1 tablespoon starch to stir clockwise

3. 

   Step3:Put the shrimp into the flower mounting bag and refrigerate it for 12 hours, so that the shrimp is easier to form

4. 

   Step4:Hot water from the pot. Blanch apricot mushrooms, bean sprouts, cucumber slices and baby vegetables. Then put them on the bottom of the bowl

5. 

   Step5:Start with 3 tablespoons of canola / peanut oil. Add in shallot, star anise, Chennai and pepper. Stir in cold oil and small heat, then discard the spices. Then fill in half of the hot oil

6. 

   Step6:Heat up the remaining hot oil in the pot. Add 2 tablespoons Pixian bean paste to stir fry the red oil. Add in the ginger and garlic powder and dry pepper to stir fry

7. 

   Step7:Add some stock or boiled water to boil. Add a little salt and sugar to tast

8. 

   Step8:Squeeze out the shrimp slip with the flower mounting bag. Cut into pieces with a small spoon and put them into the pot. Cook for 3 minutes until the shrimp slip and float

9. 

   Step9:Pour prawn soup into a bowl with vegetables. Sprinkle with minced garlic. Then pour in hot oil until it is 90% hot. Sprinkle with coriander