2. 2 pieces of seasoned ginger, soy sauce 1.5 tbsp, starch 1.2 tbsp, water 4 tbsp, sugar 1.2 tbsp, black pepper, vegetable oil 1.5 tbsp.
3. Blanch the green beans for 3 minutes in advance and remove them for later use.
4, Pleurotus eryngii and red and yellow peppers are diced, and shrimps are shelled and cut in half.
5, put the right amount of oil in the pot, add ginger slices and stir fry.
6. Add corn kernels and diced Pleurotus eryngii, stir-fry until the diced Pleurotus eryngii becomes soft, and then add shrimps.
7. Stir fry until the shrimps turn red, and then grind in a little black pepper.
8. Finally, add red and yellow bell peppers and green beans, pour in 2 slices of seasoned ginger, 1.5 tbsp soy sauce, 1.2 tbsp starch, 4 tbsp water, 1.2 tbsp sugar, appropriate amount of black pepper and 1.5 tbsp vegetable oil, stir well, and collect concentrated juice.