1, remove the head, shell and black skin of the shrimp, cut it into two pieces from the back, take out the black sand gland, cut the big one into two pieces, and put it in a bowl with cooking wine and salt and pepper noodles. Add the bean flour into the egg mixture to make a paste, and mix the shrimps well.

2, winter bamboo shoots cut short films. Soak the mushrooms, wash off the sediment, remove the pedicels, boil them in water, add soup, and steam them in a cage until they are soft and cooked. Carrots are cut into 4.5 cm long flower leaves, blanched in boiling water and soaked in cold water.

3. Heat the oil in the pan until it is half cooked, put the shrimps one by one, fry them a little, and pick them up. When the oil temperature rises, put it in and fry it, and pick up the crispy skin.

4. Dump the remaining oil in the pot, add lard, add ginger, garlic and onion, stir fry until fragrant, add soup, winter bamboo shoots, winter mushrooms, prawns, soy sauce, salt and monosodium glutamate, bring to a boil, simmer thoroughly with low fire, add bean flour to thicken the juice, put it on a plate, heat carrots and put it on the side of the plate.