1. Take a cup and make a small amount of Longjing tea and let it sit for a few minutes; filter out most of the tea, leaving the tea leaves and one or two sips of tea for later use.
2. Open the back of the shrimp, pick out the intestines, and make the shrimps clean; rinse the shrimps under running water until the shrimps are jade white; drain the water; add appropriate amount of salt, half an egg white, and stir until it is sticky; add appropriate amount of chicken essence and Stir the starch evenly; pickle for about half an hour.
3. Heat oil in the pot (more oil can be used).
4. Pour the shrimps.
5. Disperse quickly (this step is as fast as possible to prevent the shrimps from getting old).
6. Immediately remove the oil control and put it in a pan for later use.
7. Leave a small amount of oil in the pot, heat up, pour the shrimps and stir fry.
8. Then pour the remaining Longjing tea leaves with the tea.
9. Cook a little cooking wine.
10. Stir fry for a few seconds on high heat, and then it will be out of the pot.
Tips:tips:
1. The speed should be fast when simmering, so that the shrimps are not tasty when they are old;
2. It is best to use fresh live shrimp.
