1, shell, head, tail and back of sea white shrimp, remove the shrimp line and wash it, add baking soda and white vinegar and soak it for 20 minutes, then take it out and rinse it repeatedly to remove the odor. 2. Marinate the shrimp with 2 grams of salt, pepper and cooking wine for 20 minutes. After dipping the eagle corn flour evenly, knock each shrimp meat into a thin slice with a knife with a thickness of 0.5 cm, put it in boiling water and simmer for 0.5 minutes until cooked. 3. Add salad oil to the pot, stir-fry the onion and ginger slices until it is 70% hot, add rice wine, soup, 2 grams of salt, mushrooms, bamboo shoots and shrimps, simmer for 2 minutes, thicken with monosodium glutamate, thicken with water starch, pour the oil on the plate, and garnish with coriander leaves.