Raw materials/seasonings:

He Xia 1 1,000g. One gram of Xinlongjing tea, one egg, Jiu Shao 1 ton, and sufficient flour.

Production process:

(1) Peel the He Xia shrimp meat, wash it repeatedly with clear water, stir in white shrimp, green sweet water, vegetables, Yan Fang and egg white, stir it into a sticky state with chopsticks, add raw flour and monosodium glutamate, and marinate for two hours.

(2) Soak the new Longjing tea in boiling water 1 min for about 50g, then decant it to 30g, and take the tea and tea for later use.

(3) Heat the pan, add oil, and when it is four ripe, add shrimps, quickly spread them with chopsticks until the shrimps have white jade, and filter them into the oil through a colander. Wei Guo's scallions and shrimps will soon turn into tea, and Lin Ru's soju is just a short-term Fan Chao.