Ingredients: celery170g, cashew nuts 50g, shrimp100g.

Wash the fresh shrimps, add onion Jiang Shui or 15g water, and knead repeatedly to let the shrimps absorb water, so that the fried shrimps are tender and moist. Add 0.5g of salt, a little pepper and 2g of cooking wine to adjust the basic taste. Add one third of egg white, about 10g, and knead repeatedly to make the egg white evenly wrap the shrimp; Add 20 grams of water starch and catch it again, which is equivalent to putting protective clothing on the shrimp. Add a little vegetable oil, mix well and marinate for 30 minutes.

Cool the oil in a hot pan, pour 20g of vegetable oil into the pan, add the processed shrimps, and stir-fry over low heat until it turns white. At this time, come to an inverted wok, add chopped green onion and ginger slices, stir-fry until fragrant, add celery slices, clear soup or water 30g, turn on the fire, and add 5g of cooking wine, stir-fry quickly and evenly.