Ingredients: shrimp

Accessories: salt, ginger, cassava starch.

1. Put the shrimps in a cooking machine, pour the ginger slices and water together and mash them.

2. Then put the shrimp paste into a slightly larger pot, add a little salt and sugar to taste and mix well.

3. Add starch in three times. Every time you add starch, stir it evenly with chopsticks, and then add it again.

4. After all the starch is added, knead it into smooth dough by hand until it is smooth and dry, and then put it on the chopping board and knead it into strips.

5. Then cut into 5 sections. First, boil the water. After boiling, put it into 5 cut sections. After putting all of them in, stir them gently with chopsticks immediately to avoid sticking to the bottom of the pot, and then cook them all the time over medium heat.

6. Cook until all five float. After floating, continue to cook for about 10 minutes, almost all cooked. Then take them out and wash them in cold water.

7. Take it out and put it on the grill for ventilation, control the moisture and leave it for one night. The next day, you will find it dry. If you work all night, you have to cut it in the morning, and you can't do it any more, otherwise it will become harder and a little difficult to cut.

8. Then cut into thin slices, put the slices on the grill and continue to air dry, and put them in a ventilated place. After the wind blows, there is no moisture, so you can put them in fresh-keeping bags, fry them while eating, and seal them for preservation.

9. Put the oil in the pot. When the oil temperature comes up, put a handful of shrimp slices and start frying. When it was first put in, it began to expand rapidly. Turn it evenly over the net, so that it will be fried better.

10, fry for dozens of seconds, and it's almost there. Turn the shrimp slices over and fry them evenly. Take out the fried shrimp slices and control the oil, then you can eat them.