1. The materials are ready.

2. Litchi is pitted, soaked in light salt water for a while, and then fished out. Shrimp goes from head to tail and intestines. Sizing with 1/3 teaspoons of salt, 1/2 teaspoons of chicken essence, 1 teaspoon of cooking wine and 5ml of egg white, and curing for 10 minute.

3. Roll the shrimp into lychee and make lychee shrimp balls for later use.

4. Cut the ginger into pieces and prepare the soup and water starch.

5. Heat oil in the pot, add ginger and stir fry.

6. Then put the litchi shrimp face down into the pot, pour the soup and stew for a while.

7. Cook until the shrimp changes color, sprinkle with 2/3 teaspoons of salt and pour in water starch.