Page:The Chinese cook book.djvu/130

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(a) Remove the shells from the shrimps and cut into halves. Fry in a hot oiled pan.

(b) Mix together the Fun Wine and the ginger root juice. Add this liquid to the shrimps. Cook for 5 minutes. Drain off the liquid but do not throw it away.

(c) The 48 pieces of bamboo shoots should be the same size as the halves of the shrimp, 1/16 inch long. Place the shrimp and bamboo shoots in a bowl, arranging them—first a piece of shrimp and then a piece of bamboo shoot, and so on—having them parallel.

(d) Add ½ cup primary soup and steam for 2 hours.

(e) Turn now into another bowl by placing the two bowls mouth to mouth. Add gravy and serve.