Poached peony shrimp

Ingredients: 10 fresh prawns, 15g winter bamboo shoots, 15g cucumber skin and 3 eggs. Seasoning: salt, monosodium glutamate, cooking wine, pepper and sugar. Method: (1) Wash prawns from head to tail, cut into sections, chop winter bamboo shoots, shrimp tails, minced shrimp meat and minced bamboo shoots, and stir-fry with seasoning. (2) Blanch the shrimp brain, drain and cut into powder, and cut the cucumber skin into rhombic pieces. (3) Spread the eggs into 10 round egg skins, add shrimp stuffing, knead them into a purse shape, stick cucumber skins on them, and steam the shrimp heads for 1 minute. (4) Fry the shrimps for 5 minutes, then put them on a plate, arrange the purse around them, boil them with 100g of soup, thicken them with salt, monosodium glutamate, cooking wine, pepper and sugar, and pour them on the purse.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)