1. Prepare materials
2. Shrimp shelled and intestinal puree, cut into small pieces, add some salt, cooking wine, ginger and spring onions to marinate for a while
3. Use a small bowl of warm water to add Shi Yunsheng's thick broth to make a bowl of broth
4. Beat the egg in a bowl, add the broth and stir evenly, the ratio of egg to broth water is about 1:2
5. Use a sieve to filter the egg liquid several times, so that the steamed egg will be delicate
6. Wrap the steaming bowl with plastic wrap, fork a few holes on it with a toothpick, put it in a boiling pot and steam over a medium-to-small heat
7. After about five minutes, the egg liquid has condensed on the surface, open the plastic wrap, place the diced shrimp, and cover with the plastic wrap and steam until cooked
8. Pour a large spoonful of soy sauce on the steamed egg
9. Just sprinkle with chopped green onion
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