2, Accessories: 30 grams of eggs.

3, seasonings: lard (refined) 100 grams, 20 grams of salt, 2 grams of monosodium glutamate, 1 gram of pepper, 10 grams of sesame oil, 30 grams of starch (peas), 10 grams of green onions, 10 grams of scallions.

4, shrimp wash once picked weeds, with two hands each pinching the head and tail (belly up, back down) to a squeeze, shrimp meat out of the shell (called shrimp).

5, into the water with salt, stir with chopsticks for a while, so that the shrimp meat on the residual film off, and then continue to flush with water a few times until the film, shrimp feet rinsed out to become a white shrimp.

6, drain the water, and then use a white cloth to press the dry water, use the egg to remove the yolk and leave the clear with the right amount of dry starch and salt into a slurry, the shrimp slurry good.

7, Dutch beans peeled shell, wash, blanch with boiling water, cool with cold water to use.

8, green onions cut into pieces, with 100 ml of chicken broth, monosodium glutamate, 10 grams of wet starch (5 grams of starch and 5 grams of water) into juice.

9, will be a clean pot of hot, put the lard, until the oil burned to 60% hot, into the shrimp, with chopsticks gently scattered slippery cooked, then poured into the funnel to drain the oil.

10, the pot of oil, into the peas, add salt and fry, then pour into the slippery cooked shrimp, green onion, and then pour the juice into the pot, add pepper and sesame oil stir fry a few times, put on the plate that is complete.