(1) prawns, lean ham, rose wine, sesame oil, refined salt, egg white, oyster sauce, white oil, pepper, sugar, chestnut powder and monosodium glutamate.

(2) Shelling prawns, trimming ham, and cutting white oil into money circles.

(3) Mix rose wine, sugar, refined salt, monosodium glutamate and oyster sauce, and marinate the white oil for 10 minutes and take it out.

(4) Marinate the shrimps in brine mixed with pepper, sesame oil, chestnut powder, monosodium glutamate and protein for a while.

(5) Then, put 1 block of white oil, prawns and ham in three layers, with white oil as the bottom, ham as the surface, prawns sandwiched in the middle, put them in a wok and fry for five minutes.

2, the home-cooked practice of money shrimp.

(1) 400g of fresh shrimp. 400g of pork fat, 50g of sesame, 0g of toast100g, 50g of eggs and 25g of lettuce. 500g of vegetable oil, 50g of bean flour, 5g of salt, 0.5g of monosodium glutamate, 5g of pepper, 5g of sugar, 5g of sesame oil and 5g of vinegar.

(2) Wash and mash the fresh shrimp and pig fat separately, and add egg white, salt, monosodium glutamate, pepper and dried bean powder to mix and stir until it is bitter.

(3) The sesame seeds are washed and dried.

(4) Toast is made into slices with a diameter of about 3.3 cm and a thickness of 0.6 cm, totaling 24 slices. Add dry bean powder into egg white and mix well to form egg white bean powder.

(5) Wash lettuce and mix well with white sugar, sesame oil and vinegar for later use.

(6) Spread the toast slices on the chopping board, first spread the egg white and bean powder, then spread the miserable paste, and then sprinkle the sesame seeds.

(7) Put the pot on the fire, heat the vegetable oil to about 1500℃, put the sesame seeds on the boss's side down, fry them in the pot until golden brown, pick them up and put them on one end of the plate, and put the mixed lettuce on the other end.

3, the home-cooked practice of money shrimp three

(1) Fish maw 150g shrimp 150g pork 75g egg 150g mushroom 50g onion 15g ginger 15g wheat flour 20g salt 3g monosodium glutamate 2g pepper.

(2) Soak the whole fish belly in oil, take it out and cut it into small pieces, then put it in oil and heat it slightly to continue soaking. When bubbles appear in the fish belly, continue to increase the oil temperature to make the fish belly fully expand. To make it fully expand, it is necessary to soak it thoroughly with a little water. Blanch the fish belly with boiling water, cut it into 12 petals with a diameter of 4 cm, simmer it with the cooked mushrooms in broth, control the moisture, and cut it into 48 semicircular mushroom slices; Wash shrimps and chop them into paste for later use; Chop the fat meat into a paste.

(3) Mix the fresh shrimp with chopped fat, eggs and onion and ginger seasoning.

(4) Spread a layer of dry flour on the surface of the round fish belly slices, cover them with shrimp stuffing, round and smooth them, then put 48 pieces of mushrooms in the middle of the shrimp sauce to make them money-eyed, steam them in a cage, and pour white juice on them.