2. Rinse the shrimps with clean water, take them out, control them to dry, put them in a porcelain basin, add egg white, cooking wine 5g, salt 2g, pepper noodles 0.5g, pepper noodles 5g, monosodium glutamate 2.5g, 10g starch and soybean oil 25g, stir them evenly and marinate for 20min.
3. Peel the scallion, wash it and chop it; Peel fresh ginger, wash and slice.
4. Stir chicken soup, 5g cooking wine, 4g salt, sugar, 0.5g pepper noodles, 2.5g monosodium glutamate and 5g starch evenly to make vermicelli juice.
5. Pour the soybean oil into the pot. When it's 50% hot, add shrimps, fry until cooked, and take out the oil control for later use.
6. Leave 25g of oil in the wok, heat it, add chopped green onion, Jiang Mo, green beans and Chili sauce, stir-fry the shrimps evenly, pour in the sauce, stir-fry for a few times, and pour in sesame oil. Serve.