Cooking Steps

1. 

   Step1:Put the distiller's grains in a bowl. Add 50ml of white soup and mix well. Strain out the dregs. Add salt, monosodium glutamate and wet starch. Mix into the sauce for later us

2. 

   Step2:Heat the wok over medium heat. Put in the cooked lard. Bring to 40% heat. Put the shrimps in the wok. Use chopsticks to disperse until cooked. Remove and drain the oil

3. 

   Step3:Put 10 grams of oil in the frying pan back on the fire. Put in the scallion pan. Cook the rice wine. Pick out the scallion. Pour in the sauce. Pour in 25 grams of cooked lard. Put in the shrimps quickly after foaming. Push with the spoon evenly. It's ready to serve.