1. Head and peel the shrimp, remove the sand thread, and wash.
2. Take half of the shrimp meat and chop into shrimp paste, and the other half of the shrimp meat into small cubes.
3. Mix together, add cooking wine, pepper, a little salt, 1 egg white, stir in one direction until it is strong, add 2 tablespoons of starch and mix well.
4. Spread it flat on a flat plate, cover with plastic wrap, and put it in the refrigerator for one hour.
5. Wash the fungus, wash the Pingru and tear off small pieces, remove the roots and wash the enoki mushrooms, wash the vegetables and mung bean sprouts.
6. Chop garlic into puree, 2 tablespoons of Pixian bean paste, shred green onion and ginger.
7. Add a spoonful of salt to the boiling water pot and blanch the side dishes.
8. Yard in a big bowl.
9. Pour a little oil into the pot and fry the peppercorns over low heat until fragrant.
10. Add green onion and ginger and stir fry to create a fragrance.
11. Add the bean paste and stir fry to get the red oil. Add 1 spoon of cooking wine, light soy sauce, and salt to taste.
12. Pour in water and boil, simmer on low heat for 2-3 minutes. Use a colander to remove the bottom slag and discard it.
13. Remove the shrimp slip from the refrigerator, scoop out a spoonful of shrimp slip with a spoon, and put it in the pot.
14. Add all the prawns in turn and cook until the prawns float.
15. Slip the soup with shrimp into the side dish bowl.
16. Put minced garlic in a large bowl.
17. Heat oil in a pot and pour it on the garlic.
18. Just mix well.
Tips:Frozen shrimp can also be used for shrimp. When digging shrimp balls, the spoon will not stick to some water. Half of the prawns are chopped and half chopped into small cubes, which keeps the prawn balls smooth and elastic, and has a taste. The side dishes can be matched as you like.
