Ingredients: 250g chilled shrimp, 0/00g yellow peach/kloc-,0/00g asparagus/kloc-,20g red pepper.

Accessories: olive oil 100g, salt 2g, corn flour 2g, sesame oil 2g, cooking wine 8g, onion 3g, ginger 3g and garlic 3g.

1. Shell the fresh shrimp and take it out for later use.

2. Cut the shrimp back with a knife and wash the shrimp intestines.

3. Marinate the shrimp with salt and corn flour 10 minute.

4. Remove the old tendons on the surface of fresh asparagus with a peeling knife and blanch for 30 seconds.

5. Slice garlic, cut shallots, and cut ginger and red pepper into small pieces.

6. Cut the yellow peach into thick slices and put it beautifully on the plate.

7. Heat the wok, pour in olive oil, the oil temperature is 60% hot, and pour in shrimp oil. When the shrimp turns red, you can remove it and control the oil.

8. After the shrimp is lubricated, borrow the oil from the bottom of the pot, and add the onion, ginger, garlic and red pepper to stir fry. Immediately pour the shrimps into the pot, add a little cooking wine and stir-fry twice, then add fresh asparagus and stir-fry for a few times with high fire to thicken the shell, and serve.

9. finished product.