pork fat finely. Put the mixture in a bowl, and add 2 T. scallion and ginger juice (bruise 1 piece of scallion and 2 slices of ginger, and soak in 3 T. water for five minutes), 1 / 2 T. wine, 1 / 2 t. salt, 1 T. cornstarch, half an egg white. Stir in one direction until sticky.
將半磅的蝦仁用刀面壓碎，加入絞爛的肥肉二兩，再一起仔細剁爛成細泥狀，裝在大碗內拌入二湯匙蔥薑水（蔥一支，薑二片，拍碎用水三湯匙，泡五分鐘便是），酒半湯匙，鹽半茶匙，太白粉一湯匙，蛋白半個，順著方向攪拌成膠狀。