1.

Wash the green pepper, cut the pedicel into diamond blocks, wash the fresh lily, cut off the black parts at both ends, and pull the black fungus into small flowers for later use.

2.

Marinate shrimps with cooking wine, salt, pepper, starch, onion and ginger slices 10 minute.

3.

Heat the oil in a hot pan, add the marinated shrimps, stir-fry until the color changes, and take out.

4.

Heat hot oil in a hot pot, add onion and ginger slices and stir-fry until fragrant, and add carrot slices.

5.

Add green pepper pieces

6.

Add black fungus and stir fry.

7.

Add 1 teaspoon salt and 1 teaspoon chicken essence.

8.

Stir well, add fresh lily and stir fry a few times.

9.

Pour in the fried shrimps and stir well. Serve.