1. Take out the shrimp shell, squeeze out the shrimp, and use a toothpick to pick out the dirt behind the shrimp. Wash the tendon repeatedly with clean water, then wash the shrimp until it turns white, take it out and put it into the rice.

2. Drain the water, put the shrimp into a bowl, add salt, MSG and egg white and stir with chopsticks. Stir until thick, then add dry starch, mix well, and set aside to wait for the shrimps.

3. Take a cup and put the tea on it. Soak it in 85-90 degree boiling water for 1 minute. Strain out a little of the tea juice and set aside the remaining tea and juice.

4. Heat a pan, add cooked lard, and cook until 45% hot. Add shrimp to skillet. Use a spatula to spread the shrimp into the pan. After about 15 seconds, drain the shrimp quickly from the pot to avoid overcooking the shrimp.

5. Put a small amount of base oil in the pot, then pour in the shrimp, then quickly pour in the tea and tea juice. Then add wine, salt and MSG and stir-fry a few times.