1. Cut the prepared potatoes into pieces. After shelled shrimp, remove the shrimp line, steam the potatoes in the pot, and add salt, cooking wine, pepper and ginger to the shrimp. Stir well and set aside. Press steamed potatoes into mud, add salt, stir well, and wrap shrimps into balls with mashed potatoes. Beat the eggs for later use, coat the shrimp balls with flour, then coat them with egg liquid, evenly stick bread crumbs, and fry them in the oil pan for three minutes.

2. Pick the shrimp line and wash it; Put peanuts in a microwave oven and heat them for 3 minutes, then wipe off the peanut skin after cooling slightly; Prepare some dried peppers, peppers, ginger, garlic and shallots; Add a proper amount of cooking wine, salt and dried starch to the shrimp, grab and marinate for a while; Cut ginger and onion into sections respectively; Slice garlic and cut dried pepper into sections; Mix a portion of fruit juice: salt, sugar, cooking wine, balsamic vinegar, dried starch, clear water and sesame oil; Cold oil in a hot pan, add peanuts until crisp and take them out; Leave the bottom oil in the wok, add dried Chili and pepper and stir-fry until fragrant; Stir-fry shrimp, cut onion, ginger and garlic and stir-fry; Juice adjustment; Add peanuts and stir fry; After the ingredients are cooked, collect the juice, turn off the fire and start the pot.

3. Wash and peel the loofah, remove the head and tail and cut into small pieces of about 5 cm for later use. Peel the fresh shrimp, remove the shrimp line, and cut a hole in the third part of the back. Take out the shrimp tail and make shrimp balls. Add salt and white pepper and mix well. Put the cut loofah on the plate. Steam the towel gourd with shrimp balls on it for 5 minutes, take it out and pour off the water. Peel garlic and chop it into powder. Stir-fry minced garlic in hot oil and add water starch. Add salt and pour the juice out of the pot on the sponge gourd shrimp balls.