Practice: 1. Wash the shrimp and remove the bones. Wash spinach, chop and mash it, and squeeze out the green juice with a clean cloth. Cut water chestnut and ham into shrimps. Cut the onion into horseshoes.
2. Boil the spinach juice with high fire, remove a layer of green foam floating on it with a small colander, and put it in a small dish. No other water is needed. Put a proper amount of spinach foam into the shrimp and mix well. When the shrimp is green enough, add salt, cooking wine, egg white and dried starch and mix well.
3. Light the wok and inject oil. When it is heated to 40%, add shrimp and stir until cooked. Take out the wok, pour it into the colander, filter it in the wok, add a little soup, add horseshoe, ham and chopped green onion, stir fry slightly, add shrimp, cook wine, add monosodium glutamate and add a little oil to stir fry evenly.