2. Accessories: salad oil, 2 slices of ginger, cooking wine 1 5ml, 3 grams of pepper, onion 1 tree, 5 grams of salt, egg white1piece, bread crumbs, 20g of raw flour, 5g of chicken powder, proper amount of starch and 2 eggs.

3. After the frozen shrimps are thawed, remove the mud intestines, wash them, squeeze out the water, and add some cooking wine to marinate them.

4. Take 2/3 of the shrimps and put them into a mixing cup in high-speed blender. Select the mixing key to beat.

5. 1/3 Crush the chopped shrimp paste into coarse particles with a knife.

6. Mix two kinds of shrimp paste, add onion and Jiang Shui, add appropriate amount of salt, add pepper and chicken powder, add 20g of raw flour, and add 1 egg white.

7. Stir well, cover with plastic wrap, and refrigerate for 30 minutes-1 hour.

8, take 50 grams of shrimp and beat it into a ball, evenly coated with starch, and then coated with egg liquid.

9, finally wrapped in bread crumbs, slightly crushed, is the semi-finished shrimp cake.

10, take a small pot to heat salad oil, add shrimp cake and fry until it floats.