1. Fresh shrimps are shelled and peeled off, and washed

2. With a clean towel, they are pressed several times repeatedly to absorb water

3. The dried shrimps are pickled with salt, shredded ginger, white pepper, baking soda and cooking wine, put in the refrigerator for 2 hours, and then absorb water again

4. Stir-fry the shrimps at 7% heat, and then change color. Drain the shrimps for later use, and pour out all the oil in the pot. Add the broth, salt and white pepper to thicken them into a paste of lotus root starch.

6. Pour the shrimps in and turn them over evenly, and serve them out and sprinkle with chopped chives.