Basic materials: 300g of shrimp, 3 eggs, 3g of cooking wine, 2g of refined salt, proper amount of broth, a little onion and ginger, 30g of wet dough powder and 500g of peanut oil.

1, wash the shrimps, remove the sand line, add salt, cooking wine, egg white 1 serving, and 2 grams of starch, and grab well.

2. Break the eggs, put them in a bowl, add a little salt, stir well, put oil in the tip, fry them in an oil pan until they are five-ripe, then add the shrimps, stir fry them, and then put them into a dish B, fresh cuttlefish roe 1 50g Ajisen10g leek100g seasoning wine, 3g, fresh mushrooms, 50g.

1.Wash the fresh cuttlefish larvae and put them in a bowl for later use. Wash leek and cut it into 2cm segments. Wash fresh mushrooms and cut them into shreds.

2. Put the wok on fire, add vegetable oil, when the oil is 60% hot, add cuttlefish larvae, about 10 second, pour them into the colander together with the oil, and control the oil to dry. 3. Leave the bottom oil in the pan, cook the cooking wine, add a little clear soup, soy sauce and ginger juice, wet the starch after boiling, add cuttlefish larvae, leeks and mushrooms after the juice is thick, add salt and monosodium glutamate, turn it over a few times, add chopped green onion and pour sesame oil, and then serve.