Wash mung bean sprouts, blanch them in a boiling water pot, break them, take them out, supercool them with cold water, drain the water and put them in a plate;

2. Shred onion and ginger;

3. Wash the coriander stalks and cut them into 6 cm long sections;

4. Put the wok on a big fire, heat it with salad oil, stir-fry shredded ginger and onion slightly, then stir-fry the blanched mung bean sprouts quickly, and add salt, monosodium glutamate, pepper oil and dried shrimps to taste.