First deal with green shrimp, buy back the fresh shrimp to the head to the shell to remove the shrimp line, and then rinse the possible residual dirt and so on, and then the shrimp drained to dry some or with kitchen paper to absorb the moisture;

The next step is to make the crunchy to the degree of the teeth of the shrimp slip the key steps, the shrimp to get rid of excess moisture on the board, and then use a knife on the shrimp, the knife surface with the The board was about 30 degrees, to maintain this angle to push the knife, scraping shrimp will be crushed into a paste;

Novice operation or one by one slowly to scrape it, in fact, mastered the way out of the force is very simple, all the shrimp are scraped into a crushed paste, with the back of the knife knocked so that the entire shrimp paste thickness uniformity of some of the shrimp, knocked to the shrimp paste is a little sticky, slightly gummy like the state is Almost;

Then put the shrimp paste into a bowl, add egg whites, cooking wine 5 ml (if the fish and shrimp for fishy flavor is more sensitive, you can consider adding 1 gram of white pepper), salt 2 to 3 grams. Next is the "mixing iron law": in one direction all the time, stirring until the shrimp paste thick, strong, take a chopstick inserted in the middle will not be easy to pour the degree of almost can be;

Finally will be prepared shrimp slip into the refrigerator for a while can be used, whether it is a hot pot, soup or other ways to eat are! incomparable popping teeth smooth, and even the texture can be said to be crunchy oh.