Method one ingredients 1 (shrimp slippery) prawns 800 grams of egg white 2 cooking wine 1 spoon salt a little dry starch 30 grams of cooking oil 20 grams of shrimp shells, after thousands of times of wrestling, so that the meat has a viscous, not only to maintain the original nutrients, but also has a crisp texture.

Method two materials: shrimp slip 500 grams of small vegetables 300 grams of green onions 20 grams of ginger 2 slices of garlic 4 cloves of soy sauce 5 grams of dried chili 10 Pixi County Bean 40 grams of pepper 10 grams of salad oil 150 grams of broth 600~700 grams (or water) octagonal 2 cloves 2 strawberry 1 (pat cracked) Angelica dahurica 3 slices of water starch a little put away will be the shrimp to shrimp threads to remove the head of shells, washed and controlled the water. Put the shrimp into a blender and puree the shrimp (without a blender to first use a knife to chop the shrimp, and then slowly smashed into puree with the ridge of the knife. Pour the shrimp puree into a large bowl and add the egg white, cooking wine and salt. Stir with chopsticks or a whisk in one direction until the shrimp mixture is firm. If you use chopsticks, it's best to use 2 pairs of chopsticks and mix them together to make it work better. The shrimp puree with the egg white will feel very thin at first, but that's okay, as long as you keep stirring in one direction, you'll see that the puree is getting more and more sticky and thicker, and you'll feel resistance when you stir it, which means it's getting stronger. Then into the dry starch and then stirred in the previous direction for a while, and finally into the cooking oil and stir on it, the good shrimp sliding mud is light pink, I have this because of the light, the color is a little distorted. Find a plate to pour the shrimp puree with the back of a spoon to spread out and smooth the shrimp slippery billet is ready. Cover with plastic wrap and place in the refrigerator for 2 hours or more, so that the shrimp slip will become a little harder and better handling. [1]