1, first of all, the fresh shrimp peeled shrimp shells to remove the shrimp line, so as to maintain the freshness of the shrimp meat, no impurities.

2, with the back of the knife to chop the shrimp into shrimp puree, with the back of the knife to chop the shrimp can not cut off its fiber, so as to maintain the Q elasticity of the texture.

3, be sure to add a piece of pork fat, so that the shrimp can make the shrimp feel very tender, fat and shrimp ratio is 1:2 and a fat, two shrimp.

4, add egg white, green onion and ginger juice, Shaoxing cooking wine, a little pepper, use chopsticks to stir in one direction until strong.

5, boil a pot of warm water, and then the shrimp meat in the hand of the tiger's mouth part of the squeeze into shrimp balls, into the warm water over medium-low heat to heat.

6, cook shrimp balls as long as cooked to 90 degrees, do not boil the water, so as to keep the shrimp very tender, 90 degrees after the shrimp balls floating up into the ice water, so as to make the shrimp more tender q bullet.