2. Marinate with salt and pepper, cooking wine and salt 15 minutes.

3. After the edamame is cooked, drain the water with cold water.

4. Put the cashews in the cold oil of the hot pot and turn it over with a spatula. Turn the color to Yellowstone and turn off the fire.

5. Put the fried cashews on oil-absorbing paper to absorb oil, and pour out the remaining oil in the pot.

6. Don't put oil in the pot, just stir-fry the edamame and carrot a few times.

7. Add shrimps, sprinkle some salt and salt and pepper powder and stir fry. Turn off the heat and take out the pot after the shrimp changes color.

Second, the practice of cucumber cashew shrimp:

1. Wash cucumber and carrot with clear water, and then slice them for later use.

2. Put the cashew nuts in a pot and fry them with proper amount of oil, remove them and put them on a plate, blanch the shrimps in boiling water, remove them and drain them for later use.

3. Put the base oil in the pot and stir-fry the chopped green onion.

4. Stir-fry cucumbers, cashews, shrimps and carrots.

5. Add seasoning and drizzle with sesame oil to serve.