| 1 | Procedure: 1) sprinkle some salt on shrimp and mix well. |
| 2 | Rinse in water and dry. |
| 3 | Pound shrimp on cutting board gently with the back of a knife. |
| 4 | Then chop it into a minced paste. |
| 5 | Mince the pork fat and mix both well in a large bowl. |
| 6 | 2) pound the scallion and ginger and chop into bits. |
| 7 | Place them in a small bowl and add water and wine 3) pour water from above mixture into the bowl of minced shrimp and add the pepper, the salt and the ?an egg white. |
| 8 | Stir well in one general direction until sticky and smooth. |
| 9 | Add 1 tablespoon of cornstarch and stir again. |
| 10 | 4) soak the mushrooms in a bowl of warm water for 10 minutes. |
| 11 | Drain, remove the stems, and shred into thin slices. |
| 12 | Boil the green vegetables in boiling water for 3 seconds. |
| 13 | Plunge in cold water and squeeze dry. |
| 14 | 5) beat 2 eggs. |
| 15 | Add ?teaspoon of salt, 1 teaspoon of cornstarch (mixed with 1 tablespoon of water). |
| 16 | Make into a thin pancake (about 10 inches). |
| 17 | Remove cooked pancake and cut it into a large square. |
| 18 | 6) sprinkle some cornstarch on the pancake. |
| 19 | Spread ?of shrimp mixture evenly over pancake and sprinkle some more cornstarch on it. |
| 20 | Spread the vegetable leaves and rest of the shrimp mixture on it. |
| 21 | Finally, put the shredded mushroom shreds into 2 rows along the two ends |
