Hello, I'm glad to answer your question. Let me offer you a way. Ingredients: bamboo tube shrimp, lily, shiitake mushroom, celery, minced meat (as required). Practice: the lily is boiled to remove bitterness, and the celery is also copied into the minced meat behind the shrimp (if it is troublesome, it can be omitted). Add ginger and chopped green onion when the oil is hot (add some pepper if you like spicy food). Stir-fry shrimp, stir-fry cooking wine for a few times, and add minced meat. You can also do the same for fried Chiffonia marina. Food ingredients: Chiffonia marina 12, 4 egg whites, yellow rice wine 10g, onion ginger juice 5g, refined salt 1g, monosodium glutamate 1g and sesame oil 10g. ≮ Food practices ≯ 1. Peel the shrimp in the bamboo joint, leave a tail, cut it open from the back with a knife, remove the mud intestines, pat the shrimp noodles with a knife, then drain it gently, drain the water, put it in a basin, and mix it with yellow wine, onion Jiang Shui juice, salt, monosodium glutamate, sesame oil and vegetable oil (650. 2. Foam the egg white with chopsticks, then add flour and water chestnut, stir and mix evenly, foam with chopsticks a few times, then dip the shrimp with the shrimp tail in the egg paste and roll the bread flour; 3. Heat the pan, pour in vegetable oil, fry a shrimp in the pan when the oil temperature is 60%, and take out 12 shrimp to fry when the oil temperature is 60%. When the oil temperature reaches 60%, take 12 shrimp out of the pot and fry until the color is golden, drain the oil, and put it neatly into the basin. You can attach 1 plate of ketchup when serving. ≮ Food features ≯ Golden yellow, fresh and crisp. Preparation materials of fish-flavored bamboo tube shrimp: main ingredient: prawn 500g, seasoning: ginger 10g, onion 15g, garlic (white skin) 10g, sugar 5g, vinegar 15g, soy sauce 15g and monosodium glutamate 2g. 2. Cut it open from the back, turn it over and cut it horizontally on the back, put it in a plate, steam it in a cage and take it out; 3. Put sugar, vinegar, soy sauce, monosodium glutamate, water bean powder and cooking wine into a bowl and stir them into juice; 4. Add oil to the pot, put the soaked red pepper powder and ginger and garlic into the pot and stir-fry until the color is red and fragrant; 5. Cook the juice, sprinkle with onion, push the pot evenly and pour it on the shrimp. Tips for making fish-flavored bamboo tube shrimp: 1. When cutting the knife, the shrimp meat should be 1/2 deep, and the tendons should be cut to prevent the shrimp from curling; 2. when steaming, it should be released as soon as it is broken to keep the shrimp fresh and tender. Ingredients: live bamboo shrimp seasoning: Lee Kum Kee steamed fish, soy sauce, sesame oil and coriander. Production process: put the live shrimp in boiling water 1 min, take it out and dip it in the juice. Features: fresh and delicious, rich in nutrition.