1. Fresh peas let go in a pot of boiling water until cooked, fish out and drain.

2. Shrimp head shelling, open back to the intestinal mud. Marinate for a while with a little salt and cooking wine.

3. frying pan in a moderate amount of olive oil, the marinated shrimp into the stir-fry until the surface brown.

4. Add the peas from step 3 and stir-fry for a few minutes.

5. Add the right amount of salt and chicken seasoning, pour a little water starch, hook a thin gravy can be released.