First, handle the green shrimps, remove the heads, shells and shrimp lines from the bought fresh shrimps, then rinse the dirty things that may remain, and then drain the shrimps or absorb the water with kitchen paper;

The next step is to make the crispy shrimp slippery. Put the shrimp skin on the chopping block and press it with a knife. The knife surface forms an angle of about 30 degrees with the chopping block. Keep this angle and scrape the shrimp by pushing the knife to make it paste.

Beginners should scrape slowly one by one when operating. In fact, the way to master the output is very simple. After all the shrimps are scraped into paste, knock with the back of a knife to make the thickness of the whole shrimp paste uniform until the shrimp paste is a little sticky and slightly sticky.

Then put the shrimp paste into a bowl, add egg white, 5ml cooking wine (if you are sensitive to the fishy smell of fish and shrimp, consider adding 1 g white pepper) and 2-3g salt. Then there is the "iron law of stirring": keep stirring in one direction until the shrimp paste thickens, and it is almost enough to put a chopstick in the middle, which is not easy to pour out;

Finally, put the prepared shrimp in the refrigerator for a while and you can use it. Whether it is hot pot, soup or other eating methods, it is extremely smooth and smooth, and even the taste can be said to be crisp and tender.