Shrimp150g, cucumber150g and carrot100g.

Seasoning:

Onion, dried pepper, ginger, garlic, cooking wine, black pepper.

Exercise:

1. Remove the shrimp line from the back of the shrimp, add 1 tablespoon cooking wine, 1 tablespoon light soy sauce, a little salt, a little starch and black pepper 10 minute.

2. Mix a delicious Kung Pao juice: 3 tablespoons aged vinegar+1 tablespoon soy sauce+half a tablespoon soy sauce+a little sugar substitute+a little starch +2 tablespoons water, and stir well.

3. Stir-fry shrimps in a hot pot and take them out. Stir-fry ginger, garlic, onion and dried Chili with less oil.

4. Add carrots and stir-fry until soft, add cucumbers and stir-fry a few times, then add shrimps and Kung Pao juice, and collect the juice over high fire.