Step 2: cut the back of the shrimp and pick the shrimp line with a toothpick. Step 3: Put the shrimps into a meat grinder and beat them into shrimp paste. The more delicate they are, the better. At this time, boil a pot of hot water and turn off the fire. There are small bubbles in the water. Step 4: Add onion and ginger cooking wine, appropriate amount of salt, an egg white and corn starch to the shrimp paste, and do not add the yolk of the egg. Adding egg white and corn starch is the "2+" in the recipe. Step 5: Stir the shrimp paste in the same direction with chopsticks for more than 5 minutes to make the shrimp paste sticky. Step 6: Put the water in the pot into warm water, grab a proper amount of shrimp paste with your left hand, squeeze it out of the tiger's mouth, scrape it clean with a spoon and put it into warm water. After scraping the shrimp paste every time, scald the spoon with warm water, so that it won't stick to the shrimp paste easily. Step 7: After all the shrimp balls are scraped clean, boil over high fire and float, then cook for another 2 minutes and cook thoroughly. Step 8: After the shrimp balls are cooked, immediately soak them in cold water for half an hour. Cold water soaking is the trick of "1 cold", so that the shrimp balls soaked out are tender to eat. After the shrimp balls are completely cooled, take them out and drain them.