Features: the finished product is white as jade, green as jade, pure and pleasing to the eye, salty and tender, with balsamic vinegar and unique flavor.

Raw materials:

200g of shrimp, 2 egg whites, 0/00g of green leaves/kloc-,5g of salt, 0/00g of fat pork belly, 0/5g of Shaoxing wine/kloc-,0.5g of monosodium glutamate, 5g of dry starch, 50g of balsamic vinegar and 200g of chicken soup.

Production process:

1. Wash and drain the shrimps, and chop the leaves into fine mud. 2. Chop shrimps and fat meat into fine mud, put them in a bowl, add 2.5g of salt, 0.5g of monosodium glutamate, 50g of water and Shaoxing wine, stir well, then add egg white and stir hard, and finally add dry starch and stir well. Put the vegetable leaf paste into a bowl, add 1g salt and 10g shrimp paste, and stir evenly to form green shrimp paste. 3. Take 1 large plate and apply a thin layer of lard in the center of the plate. Divide the fat shrimp paste into two equal parts. Put one portion of shrimp paste into a plate, spread the green shrimp paste, and spread the other portion of fat shrimp paste on the green shrimp paste (three layers * * * are about 2 cm thick). Then put it in a cage and steam it with strong fire. Cut the steamed shrimp cake into 3 cm wide strips, and then cut it into diamond-shaped pieces with a knife. Put the cut shrimp cake scraps in the center of the plate, and then surround the whole piece in a circle, so as to form a tower shape with a big bottom and a small top layer by layer, and put flowers made of shrimp sauce on the top of the tower shape. 4. Put the pot on the fire, add chicken soup and salt 1.5g to boil, skim off the floating foam, thicken it with wet lake, pour cooked lard on it, and pour it into the plate.