Slippery shrimp section

1. Prepare ingredients.

2. Clean the prawns thoroughly, peel and remove the head and shrimp line (do not wash to avoid excessive water).

3. Add shredded scallions and ginger, salt, cooking wine, and pepper and marinate for 20 minutes.

4. Slice scallions and carrots.

5. Cut scallions and ginger shreds and set aside. Mix a bowl of sauce: add vinegar, white sugar, cooking wine, Yipin fresh soy sauce, chicken essence, and an appropriate amount of starch and stir evenly.

6. Add half an egg white to the starch, mix with an appropriate amount of water to make a water paste, grab it by hand and let it flow down, then add it to the shrimp and mix well.

7. When the oil temperature is 50 to 60% hot, fry in the oil pan until it is set. You can remove it first and do not fry for too long.

When the oil temperature reaches 50 to 60% hot again, fry again until golden brown and remove.

9. Heat oil in the wok, add scallions and carrots, and stir fry.

10. Add chopped scallions and ginger and stir fry.

11. Add a bowl of sauce and stir fry until a thin paste is formed. Pour in the shrimp and stir fry until the paste is hanging, then remove from the pan.

12. Finished product drawing of the pot.