300g prawns, 250g mustard greens, 4 eggs, shrimp colloid, salt, gourmet powder, pepper, rice wine, sugar, water chestnut powder, cherries

RECIPE

1. Remove the heads and shells of the prawns, retain the tails, make gashes in their backs, coat them with the paste made from egg whites, salt, gourmet powder and pepper.
2. Make the egg yolks into a sheet, cut it into long slices and shred one end of each slice, put the shrimp colloid at the other end, roll them up. Deep-fry them into chrysanthemum shape, put the cherries in them to shape the stamen, place them in the outer part of the dish.
3. Saute the mustard greens with salt, gourmet powder, sugar, then place them in the dish.
4. Move the prawns coated with seasoning paste in the heated oil in a frying pot, then take them out and drain off oil, put in rice wine, salt, gourmet powder, pepper, watered chestnut powder. After sauteing the prawns, place them on the mustard greens.