2. Chop the shrimps into mud, cut the ginger into granules, add the ginger granules into the mashed shrimps, and continue to chop and mix well. (Chop the ginger granules as small as possible and mix the shrimps evenly; If the ginger granules are too large, the taste of ginger will be very heavy when eaten.
3. Take an egg and separate the egg white. There is no need for too much egg white; If there is too much liquid, the shrimp paste will be too thin and difficult to form. Add the egg white, cooking wine and starch into the shrimp paste and stir. Add half a tablespoon of cooking wine. Cooking wine should not be too much like egg white, otherwise it will become too thin.
4, pay attention to one direction when stirring, so that the shrimp paste is fully energized; If not, the shrimp balls can't be formed and will be scattered. If you don't pay attention to stirring in the same direction, the shrimp balls will spread out and be too thin to form.
5, put coriander in it, so it is green; But it is better to dip the coriander in the end. When scooping out the shrimp paste, it should be in the same direction. Take the pan and mix the chopped coriander into the vinegar.