The shrimps are washed and removed, and the rice is marinated with rice wine for a few minutes, and then mixed with a cooking machine.
The tofu is boiled in water for a few minutes and removed for pressing into a mud.
Beat the eggs, add the shrimp paste and the bean curd, then add the salt, pepper, starch and mix well.
Two tofu skins are flattened, and the stuffing is placed on a roll.
Fasten with a rope every 4-5 cm.
Evenly spread the flour.
Put in a frying pan and cook with warm sauce.
After the fish is removed, drain the oil, untie the tether, and cut into granules.
The finished product is crispy and tender, fresh and refreshing.