1. Pour in salad oil and heat over high heat for 30 seconds. Add ginger slices and millet pepper and stir-fry for 30 seconds.

2. Pour river shrimp into the pot and stir-fry for 3 minutes until the color changes. After they all change color, add cooking wine and stir-fry for 1 minute

3. Add fresh soy sauce, white vinegar, salt, sugar and chicken essence and continue stir-frying for 1 minute

4. Sprinkle with chopped green onion and stir-fry for 10 Turn off the heat in seconds and stir-fry the shrimps.