Ingredients: onion, ginger, egg white, dry flour, cellophane seasoning: salad oil, salt, soy sauce, cooking wine, sesame oil, wet starch, clear soup, monosodium glutamate, salt and pepper, tiger sauce and onion Jiang Shui.
working methods
1, the head of the large intestine is cooked, the inner wall is cut with a cross knife, dried and ground for later use.
2, people shrimp take clean meat, leave the tail, shrimp paste into stuffing, wipe in the large intestine. Insert the shrimp tail into one end of the shrimp sausage, tie it tightly with cellophane, steam it, remove the paper, and evenly spread soy sauce for later use.
3. Heat the oil in the pot to 70% heat, add the shrimp sausage, take it out when it is fried to bordeaux, change the knife into a horseshoe shape and put it on the plate, then pour salt and pepper and tiger sauce.