2. Accessories: 30 grams of eggs.

3. Seasoning: lard (refined) 100g, salt 20g, monosodium glutamate 2g, pepper 1g, sesame oil 10g, starch (pea) 30g, onion 10g, and onion 10g.

4. Wash the shrimp once and pick out the weeds. Hold the head and tail with both hands (belly up, back down) and squeeze upward, and the shrimp will shell (called shrimp).

5. Put it in salt water, stir it with chopsticks for a while, so that the residual film on the shrimp meat falls off, and then rinse it with clear water several times until the film and shrimp feet are washed away and become white shrimp.

6. Drain the water, then dry the water with a white cloth, and then add appropriate amount of dry starch and salt to the egg yellowing solution to make a slurry to make shrimp slurry.

7. Peel the peas, wash them, blanch them with boiling water, and cool them with cold water for later use.

8. Cut the onion and mix it with chicken soup 100ml, monosodium glutamate and wet starch 10g (5g starch and 5g water).

9. Heat a clean pot, add lard. When the oil is heated to 60%, add shrimps, gently stir them with chopsticks until cooked, and then pour them into a colander to drain the oil.

10. Leave the oil in the pan, add the peas, add salt and stir fry, then add the shrimps and shallots, then pour the juice into the pan, add the pepper and sesame oil, stir fry a few times and serve.