Wash the extruded shrimp and marinate with salt, egg white and starch. Leave the tea and part of the tea soup for later use. First slide the shrimps in warm pig oil, then fish them out. Then put shrimps, tea (with tea soup) and rice wine in a pan with green onion. Stir fry them quickly and thicken them to make a spoon.
This dish is simple in raw materials and can't be served with anything except tea. There are only two or three kinds of seasonings, so it can highlight the fresh taste of living shrimp and the fragrance of Longjing tea. It is a representative work of Longjing shrimp in Hangzhou cuisine. This dish should not be fried into a pot of paste with too much starch.