1: Raw material: shrimp.
2: Cut carrots into small cubes and blanch them with sweet corn kernels. Green sweet pepper cut into small dices, chives also cut into scallion
3: Remove the head of the shrimp (also pull out the shrimp line) and shell.
4: Cut the shrimps into large dices, and then beat them with a knife piece by piece, just like the usual patting of garlic petals. Don't chop them with a knife.
5: Beat all the shrimps in turn, put them into a bowl, add a few drops of cooking wine and ginger water, stir well.
6: Add sweet corn, diced carrot and green pepper, add a little salt, stir in the same direction, until all the diced vegetables are completely mixed in the shrimps.
7: Add 1 tbsp of flour and a little water, and stir until thick as shown. (don't use too much flour, just 1 tbsp. Don't add too much water at a time. Add slowly to avoid being too thin.)
8: Finally add a little scallion and mix well. (scallion can't stand stirring, so add it last)
9: Preheat the non stick pan slightly, pour in proper amount of oil, and heat it to 4 or 5 minutes.
10: Spoon by spoon, spoon by spoon, spoon the batter of shrimp cake into the pot, into small cakes one by one. (when scooping, the spoon can pass the cold water for a while, which is less sticky)
11: Fry over low heat until the surface of the shrimp cake solidifies.
12: Turn over and continue to fry. (it can be turned several times during frying)