A Detailed Guide to the Recipe and Cooking Techniques of Five-Color Shredded Shrimp

Peel fresh small shrimp (river shrimp or sea shrimp both work), rinse them, and pat them dry with a dry towel. Put them into a food blender, add egg white, salt, and MSG, and grind them into a fine paste. Place the shrimp paste into an empty plastic bag, and use a bamboo skewer to poke a small hole about 2 mm in diameter at the corner of the bag. Heat oil in a wok to 120°C, squeeze the shrimp paste from the small hole at the corner of the bag into the oil in shred-like strands; after heating they set into shredded shrimp. Scoop them out and soak them in cold water to rinse clean, then cut them into 10 cm lengths. Leave a little oil in the wok and heat it, stir-fry scallion and ginger until fragrant, add the four shreds (shredded shiitake mushroom, shredded carrot, shredded green pepper, shredded cooked water bamboo) and stir-fry, then splash in yellow wine, add salt, fresh stock, and MSG, thicken with starch, drizzle with a little hot oil, and serve.