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1
Soak a pinch of Longjing tea in a cup and let it stand for a few minutes; Filter out most of the tea leaves, leaving a proper amount of tea leaves and one or two cups of tea for later use.
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2
The back of the shrimp is cut open, and the mud intestines are removed to form clean shrimp; Rinse the shrimps under running water until the shrimps are jade white; Drain water; Add a proper amount of salt and half an egg white and stir until it is thick; Add proper amount of chicken essence and starch, and stir evenly; Marinate for about half an hour.
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three
Heat the pan with oil (you can use more oil).
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four
Pour the shrimps in.
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five
Spread out quickly (this step should be as fast as possible to avoid the shrimp getting old).
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six
Immediately remove the oil control pan and put it into the pan for later use.
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seven
Leave a little oil in the pot, heat it, then pour in the shrimps and stir fry.
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eight
Then pour the remaining Longjing tea and tea together.
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nine
Cook some cooking wine.
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10
Stir-fry the fire for a few seconds and the pan will be ready.
skill
Tips:
1. Stir fry quickly, so as not to make the shrimp old and not delicious;
2. It is best to use fresh live shrimp.