2. Boil with boiling water for half a minute and drain the tea.

3. Put it back in the bowl and soak it in boiling water for later use.

4. Wash the shrimps, drain the water and remove the shrimp line.

5. Sizing with salt, cooking wine, corn starch and egg white, covering with plastic wrap, and refrigerating in the refrigerator for 2 hours to make it swell.

6. Pour oil in a hot pot, and the oil temperature is 5 minutes hot.

7. Pour in the shrimps and spread them out quickly. Serve after changing color.

8. Pour the tea into another pot.

9. Pour in cooking wine and bring to a boil. Add salt.

10. Pour in the shrimps and keep the heat.

1 1. Add a proper amount of chicken essence to make it fresh, and then turn off the heat and take it out.