1. Ingredients: 500 grams of river shrimp.

2. Accessories: 30 grams of wolfberry.

3. Seasonings: 5 grams of green onions, 4 grams of ginger, 3 grams of white sugar, 5 grams of rice wine, 2 grams of salt, 1 gram of MSG, 1 gram of sesame oil, and 50 grams of vegetable oil.

4. Wash the wolfberry, add half of it to boil in water, and extract 15 ml of concentrated wolfberry juice. Place the other half in a small bowl, steam it in a basket, select large river shrimp, and cut off the shrimp. Must be washed and drained.

5. Heat the wok and add vegetable oil. When it is 80% hot, add the river shrimp in two batches and fry until the shrimp shells become crispy. Remove with a slotted spoon and drain the oil. Leave an appropriate amount of oil in the pot, add green onions (minced), ginger (minced), sugar, cooking wine, refined salt, MSG, concentrated wolfberry juice and clear soup, and bring to a boil. After it thickens slightly, add the shrimp and cooked wolfberry, turn over several times, and add sesame oil and serve.