Accessories: 40g of fat, 30g of water chestnut and 50g of egg white.
Seasoning: lard (refined) 70g cooking wine 20g salt 6g monosodium glutamate 2g pepper 1g sugar 2g onion 10g ginger 10g chicken oil 10g starch (pea) 25g each.
Practice of Emerald Pearl Shrimp:
1. Mash onion and ginger, and take juice with cooking wine and a little water; Peel water chestnut, wash it and chop it into rice; Picking the side leaves of Chinese cabbage, leaving buds to wash; Wash spinach leaves, blanch them in a boiling water pot, take them out, cool them with cold water, scrape off the tendons with a knife and chop them into fine mud.
2. Wash and drain the shrimps, drain half with white cloth, clear one with egg, add dry starch and proper amount of salt, mix well, put it in a 50% hot oil pan, and then put it on a plate to cool; The other half and the fat slices are placed on the chopping board, and chopped into emerald shrimp sauce with the back of the knife and the blade.
3. Prepare a 12 small oil dish, oil it, squeeze the minced shrimp into 4 cm balls, put them in the small oil dish, smooth them slightly, and smooth (evenly) the cooked shrimp surface, thus making the pearl emerald shrimp.
4. 6 minutes before eating, steam the pearl shrimp in a cage, take it out, and put it into a plate in three parts; At the same time, put the cabbage buds into the oil pan, add salt and stir-fry to taste, put them into the empty space of the jade pearl shrimp, put the chicken soup, salt and monosodium glutamate into the pan to boil, dilute the juice with wet starch, pour it on the jade pearl shrimp, and sprinkle with chicken oil.
For more information about Jade Pearl Shrimp, please see Mint.com Food Bank/Restaurants/Jade Town Tree.