Shrimp: 800g;

Rice: 300g; Egg white: 2; Starch: 30g;

Scallion: 20g; Ginger: 2 slices; Garlic: 4 cloves; Soy Sauce: 5g; Dry Chili Peppers: 10; Pixi County Bean Sauce: 40g; Peppercorns: 10g; Broth: 600g; Star Anise: 2; Cloves: 2; Cao Guo: 1; Angelica Dahurica: 3 slices; Water Starch: 1 tablespoon; Rice Wine: 1 tablespoon; Common salt: a little; Salad Oil: 170g; Cilantro: 1 tablespoon; Salt: 170g Slowly smash the shrimp with the ridges of a knife into a puree

3

Pour the shrimp puree into a large bowl and add the egg white, cooking wine and salt to the mixture

4

With chopsticks or a whisk, stir in one direction until the shrimp puree is strong. If you use chopsticks, it's best to use 2 pairs of chopsticks and stir them together to make it work better. The shrimp paste with egg white feels thin at first, but that's okay, as long as you keep stirring it in one direction, you'll see that the paste is getting stickier and thicker, and you'll feel resistance when stirring it, which means that it's getting stronger

5

Then put in the dry cornstarch and then stir it again in the same direction for a while, and then put in the Cooking oil and stir on it, good shrimp paste is light pink, I have this because of the light, the color is a little distorted

6

Find a plate will be poured into the shrimp paste with the back of the spoon to spread out the smooth shrimp paste billet on the ready

7

Covered with plastic wrap and put it in the fridge for more than 2 hours so that the shrimp paste will become a little hard to better operation

7

Put the cover on the refrigerator and chilled more than 2 hours so that the shrimp paste will become harder and better operation

7

This is the best time to do this. p>