First, we began to deal with shrimp. When we buy, we'd better buy those big and full live shrimps instead of frozen shrimps. They are very tasteless. We take out the shrimp line from the back of the river shrimp, then add dry flour to wash the shrimp hard, clean up the dirty things on the shrimp, rinse it several times under running water, and then put it in a bowl to dry the water.
Add a proper amount of salt and monosodium glutamate to the processed shrimp, then add an egg white, put on disposable gloves directly, start to grasp it by hand, and marinate it in the refrigerator for about 30 minutes. At this time, we can start soaking Longjing tea, and everyone should try to buy new Longjing tea, so as to completely volatilize the delicious taste of tea. Pour boiling water into the tea leaves and soak for about ten minutes. Put as much tea as possible, so that the food will taste more like tea. ) Pour out the tea for later use.
Then put the oil into a hot pot. After the oil is hot, put the marinated shrimp in, fry it a little, and take it out after changing color. Put a little oil in the pot, pour in the chopped onion, ginger and garlic, and stir-fry until fragrant. Then pour in the fried shrimps and add tea. Stir-fry for about five minutes, add a little salt (salt will be added when pickling shrimp, so it should be less at this time), then thicken it with starch, and you can take a little tea to decorate it. It's delicious.