Preparation materials: 350g of shrimp, 7g of tea, 2 tablespoons of oil, 2 tablespoons of corn flour, 2g of salt, 1 tablespoon of cooking wine and 2g of chicken essence.

1, first blanch with boiling water for half a minute to drain the tea;

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

3. Wash the shrimps, drain the water and remove the shrimp line;

4. Adjust the size with salt, cooking wine, raw flour and egg white, cover with plastic wrap and put it in the refrigerator for 2 hours to allow it to expand;

5, pour oil in a hot pot, and the oil temperature is hot for 5 minutes;

6. Pour in the shrimps, spread them out quickly, and pick them up after discoloration;

7. Pour the tea into another pot;

8. Pour the cooking wine into the fire and boil it;

9. add salt;

10, pour the shrimp and keep the fire;

1 1, add appropriate amount of chicken essence for fresh, and then turn off the fire and take out the pot;

12. The finished product drawing is as follows.