Shrimp 150g, lily 1 head, 2 celery, cashew 100g, a little egg white, ginger 1 slice, 2 cloves of garlic, cooking wine 65438+500ml, water starch 15ml, a little salt.

working methods

1. Remove the head and shell of the fresh shrimp, cut it on the back with a knife, remove the shrimp line, rinse it, grab it with egg white and salt and marinate it for a while;

2. Peel the lily and cut it into pieces, wash the celery and cut it into small pieces, and slice the garlic and ginger for later use;

3. Boil the water in the pot with high fire, blanch the lily for 1 min, take it out and soak it in cold water;

4. Heat oil in a pot, add cashews and fry until golden brown, then take them out, then add shrimps and spread them out gently until the shrimps are curled and cooked, and then take them out;

5. Take out the excess oil in the pot and leave a small amount of base oil. After heating, add garlic slices and ginger slices to stir fry, add celery and lily to stir fry, add shrimp, cooking wine, salt and broth to boil, pour water starch to thicken, and finally sprinkle cashew nuts and stir fry evenly.