Steps:

1, wash the shrimp, and use a toothpick to remove the shrimp line. The egg won't come loose, and the yolk and egg white are separated.

2. Wash the shrimps from which the shrimp lines have been removed, suck up the water and put it on a plate, and add salt, pepper, Shaoxing wine, dried starch and egg white.

3. Stir the starch, egg white and shrimp evenly and size them, and put them in the refrigerator for a little freezing.

4, cucumber wash everything in two, remove the cucumber seeds in the middle of love the water. Chop the onion, ginger and garlic, and the cucumber is just cut into shrimp.

5. Salt, pepper, cooking wine, starch and chopped green onion are mixed into the bowl in advance.

6. Heat the pan and drain the oil. When the oil temperature is 30% to 40%, put the shrimp paste in and slide it quickly. When the color turns red, take it out quickly and put it on a plate (to ensure the crispness of the shrimp).

7. Leave a little oil in the pot, stir-fry the oil and shallots in the pot, add the diced cucumber in Jiang Mo, stir-fry it a little, and quickly add the shrimps.

8, quickly pour into the bowl and stir fry, stir fry the soup and close it.