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2. Remove the head and shell of the shrimps, keep the shrimps and remove the intestinal mud with toothpicks
3. In the processed shrimps, add cooking wine, soy sauce, flour, and egg white, mix well with hands and marinate for 10 minutes
4. Wash asparagus and cut into sections with oblique knife
5. Put proper amount of water in the pot, bring to a boil over high heat, add in Asparagus and blanch for 1 minute, then remove
6. In the same way, put the chicken head rice into the boiling water, blanch it for 2 minutes and then remove it
7. Put a little cooking oil in the pan, saute shredded ginger, then slide the pickled shrimps into the pan, stir fry until completely discolored
8. Then add the chicken head rice and stir fry in turn, and finally add the asparagus to stir fry
9. Add some salt to taste
10. Finally, pour 30ml of wet starch into the pot slowly, hook a thin layer of Euryale ferox juice, and turn off the fire when the soup is thick