Accessories: 50 grams of shrimp skin and 25 grams of pepper (green tip).

Seasoning: salt 5g, sugar 2g, onion 10g, ginger 10g, vegetable oil 35g.

The practice of frying shrimp: 1. Soak shrimp in warm water, wash off impurities and drain;

2. Peel the water bamboo, blanch it in a boiling water pot, take it out, cut it in half, and then cut it into oblique blades;

3. Wash the green pepper, remove the pedicle and seeds, and cut into sections;

4. Put the pot on fire, add vegetable oil to heat it, add onion, Jiang Mo and shrimp skin, stir-fry until fragrant, add a little water bamboo slices, green peppers, salt, sugar and water, stir-fry for half a minute, and serve.