2. Chop the shrimp meat into shrimp paste with the back of the knife, chop the shrimp meat with the back of the knife, and don't cut its fiber, so as to keep the taste of the Q bomb.
3. Be sure to add a piece of pork fat, which will make the shrimp feel very smooth and tender. The ratio of fat to shrimp is 1:2, and one fat has two shrimps.
4. Add egg white onion ginger juice, Shaoxing cooking wine and a little pepper, and stir in one direction with chopsticks until thick.
5. Boil a pot of warm water, then squeeze the shrimps into shrimp balls in the tiger's mouth of your hand and heat them in warm water.
6. Cook the shrimp balls to 90 degrees, don't wait until the water boils, so as to keep the shrimp meat very tender and smooth. After 90 degrees, pick up the shrimp balls and put them in ice water, so that the shrimp meat is tender.