1. materials ready

2. lychee core, put in lightly salted water for a few moments to soak out, shrimp head and tail to shrimp intestines, with 1/3 teaspoon of salt, 1/2 teaspoon of chicken broth, 1 teaspoon of cooking wine, 5 ml of egg white on the batter, marinated for 10 minutes

3. shrimp body curled up into the lychee, to make the lychee shrimp balls to be used

4. ginger cut into pieces, stock, water starch ready

4. Ginger cut into pieces, stock, water starch ready

5. pan oil heating, put the ginger particles burst incense

6. Then the lychee shrimp shrimp body down into the pot, pour the stock simmer for a while

7. Cook until the shrimp body brown, sprinkle 2/3 teaspoon of salt, drizzle water starch can be out of the pan