2. Marinate with salt and pepper, cooking wine and salt for 15 minutes.

3. Boil the hairy beans and drain in cold water.

4. Place cashews in cold oil in a hot pan and turn with a spatula. Turn off the heat when the color turns brown.

5. Put the fried cashews on absorbent paper to soak up the oil and pour out the remaining oil in the pan.

6. Stir fry the moong dal and carrots for a few seconds without oil in the pan.

7. Add the shrimp, sprinkle some salt and pepper powder and stir fry. Turn off the heat and remove the shrimp from the pan.

Two, cucumber cashew shrimp practice:

1. cucumber and carrots with water rinse clean, and then sliced spare.

2. cashews into the pan with the right amount of oil fried, fish out on a plate, shrimp into the boiling water blanch, fish out drained, standby.

3. Put the bottom oil in the pan, put the scallion and saute.

4. Stir fry cucumber, cashew nuts, shrimp and carrot.

5. Add seasoning, drizzle with sesame oil and remove from the pan.