Ingredients: 650g of fresh shrimp (green shrimp), 0/50g of tender broad bean/kloc-,two egg whites, 0/5g of fine dry starch/kloc-,0/5g of cooking wine/kloc-,3g of refined salt, 0/.5g of monosodium glutamate/kloc-,and 500g of lard (actual dosage 60g

Practice: Peel fresh river shrimps, take shrimps, rinse and drain; Put the egg white in a bowl, break it up, add the shrimps, stir in one direction for a while by hand, add 1.5 g of refined salt and mix well, then add the fine dried starch and mix well to make the shrimps size.

Peel off the skin of tender broad beans, take out watercress, blanch it with boiling water, then rinse it with cold water and filter out the water.

Heat the wok on high fire, rinse the wok with a little oil, add lard and heat it to 40%, add shrimps, and gently wipe it open with a spatula. When the shrimps turn milky white, remove and control the oil. Heat a wok, leave a little bottom oil, pour in shrimps and watercress, add cooking wine and stir fry quickly, then add refined salt 1.5 g, monosodium glutamate and sesame oil (sesame oil) and stir fry to serve.

The shrimp in this dish is as white as jade, the broad bean petals are as green as jade, and the taste is fresh, fragrant and crisp. Note: 1. Wash the shrimp blood to avoid affecting the color of the finished product. 2. Control the water content of shrimps first, and then size them, otherwise the shrimps will peel easily when oiled. 3. Shrimp should be properly oiled. Raw, easy to slip after eating; If it is too old, the shrimp will shrink and lose its luster. This dish is golden in color, fresh and fragrant, and it is in season in early summer.