Ingredients

Shrimp, eggs, ginger, green onions, cucumbers,

Seasoning: onion, ginger, garlic, water starch, salt, pepper, Shaoxing wine

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Method

1. Wash the shrimps and use a toothpick to remove the shrimp threads.

2. Open the eggs and keep the yolk and egg white.

3. Wash the shrimps with the shrimp lines removed, absorb the water and put them on a plate.

4 , add salt, pepper, Shaoxing wine, dry starch and egg white to the shrimp.

5. Stir the starch, egg white and shrimp until evenly slurried, then put it in the refrigerator to freeze slightly.

6. Wash the cucumber and cut it into two pieces.

7. Remove the watery cucumber seeds in the middle.

8. Mince the green onion, mince the ginger, and cut the cucumber into the shape of hunchback shrimp.

9. Mix salt, pepper, cooking wine, water starch, and chopped green onion into a bowl of gravy in advance.

10. Heat the oil in the pot.

In 11, 3 or 4% of the oil temperature, add the battered shrimps and quickly slide them into pieces.

12. When the color turns red, take it out quickly and set aside.

13 Remove the shrimp quickly and put it on a plate to ensure the crispiness of the shrimp.

14. Leave a little oil in the pot.

15. Put oil in the pot and stir-fry minced chives and ginger, add diced cucumbers.

16. Fry briefly and quickly add the smooth shrimps.

17. Quickly pour the gravy into the bowl and stir-fry.

18. Stir-fry briefly until the soup becomes firmer, then remove from the pan and serve on a plate.