Preparation materials: 350g shrimp, 7g tea leaves, 2 tablespoons oil, 2 tablespoons cornstarch, 2 grams salt, 1 tablespoon cooking wine, 2 grams chicken essence

1. Soak in boiling water first Drain the tea water for half a minute and use it;

2. Put it back into the bowl and soak it in boiling water for later use;

3. Wash the shrimps and drain them, and remove the shrimp threads;< /p>

4. Use salt, cooking wine, cornstarch, and egg white to slurry, cover with plastic wrap and refrigerate for 2 hours to allow it to expand;

5. Pour oil into a hot pan and set the oil temperature to 5 minutes Heat;

6. Pour in the shrimps and spread them quickly, and then scoop them up after changing color;

7. Pour in the tea from another pot;

8. Pour in Bring the cooking wine to a boil over high heat;

9. Add salt;

10. Pour in the shrimp and keep the heat high;

11. Add an appropriate amount of chicken essence to enhance the freshness, then turn off the heat and remove from the pot ;

12. The finished product picture is as follows.