Remove the head, shell and pick the shrimp line of fresh shrimp. Here, I use the processed Minzhengnan white shrimp, which is more convenient and saves the processing steps.

After washing, reserve about 10 shrimp in advance and cut them into pieces of 5-7 mm, and chop the rest into shrimp paste.

Pour all the shrimps and mashed shrimps into a bowl, add cooking wine, salt, white pepper and egg white (no egg yolk), and stir vigorously with chopsticks until you can feel the obvious sticky blockage. Stir well, then add starch and continue stirring.

At this point, the shrimp slide has been completed, so you can put it in a big plate, cover it with plastic wrap and put it in the refrigerator for freezing.