Okra is a vegetable similar to Erjing. I almost lost face when I saw it for the first time that year. I just went to college at that time. I was frivolous and thought I was "knowledgeable". I almost lost face as a result. Once I went to a friend's house for dinner and brought a plate of fried "two thorns". I thought these two thorns could do the same? Isn't it spicy? When the food was transferred to the side, I brought one to eat. It's crispy outside and tender inside, and there are things like "Erjingzi" inside, but it's not spicy at all, but it's also very fragrant.
I ate one and was about to ask my friend: "How are these two Vitex negundo?"? Not spicy, crisp and fragrant. " I heard a friend next to me say, "This okra is fried well, crisp and comfortable to eat." Only then did I know that this dish was fried with okra, not "two thorns" at all. Fortunately, I didn't ask anyone, otherwise I would have lost my temper. Later, I asked, this dish is called "dry fried okra", which is crisp outside and tender inside, and a large plate will be finished immediately.
Shell the fresh shrimp, remove the shrimp line and wash it. Put the shrimp in a bowl, add some cooking wine and starch and mix well. Wash okra, cut it, blanch it in boiling water, remove cold water and cut it into small pieces. Chop ginger and garlic. Add oil to the pot, slide the shrimp, change color, add ginger and garlic, stir-fry until fragrant, add okra and stir-fry quickly, and finally add salt to taste.