Stir-fry minced garlic in a wok, then add shrimps and stir-fry over medium heat. After the shrimp changes color, pour in cooking wine, a little light soy sauce and sugar, add broccoli and red pepper, stir fry quickly over high fire, and finally add salt and a little sesame oil. Broccoli is divided into small flowers, blanched in hot water, and then broken for use. Slice celery for later use (I use big celery, which can be cut into pieces, and I haven't eaten it, so I can try it next time). Slice carrots for use (carrots are a side dish, mainly because of their beautiful colors, so you don't need to prepare a lot).

Cool the oil in a hot pot and put more oil. When the oil is hot, put the shrimp in the oil. The oil temperature needs to be higher here. Stir-fry the shrimp quickly in the pot, and then take it out for later use. After heating the oil in the bottom of the pot, add the shrimps and chopped green onion, stir-fry with soy sauce for about one minute, turn off the heat and remove. Pour oil into a pot, add shrimps when the oil is 60% hot, fry until the shrimps are discolored and cooked, take them out, put them into another pot, pour a proper amount of broth into the pot, bring to a boil, thicken them with salt and water starch, and pour them evenly on the shrimps.

Shrimp is a kind of food with live shrimp flavor stripped from raw materials, and its meat is soft, tender and refreshing. It is a very digestible food, and it is one of the foods that the elderly and children can digest well. Shrimp is a low-fat and high-protein food. Shrimp processing: remove the shrimp line, peel off the shrimp skin and cut into small pieces. When the oil is hot, add carrots and peas, stir-fry with low fire until the surface of carrots slightly discolors, add appropriate amount of cold water, slightly soak the ingredients, add a little salt, monosodium glutamate and sugar to taste, or add a little soy sauce.

There should be more oil in the pot, because eggs absorb oil. A little more oil can make eggs smoother. Don't set the oil temperature too high, otherwise it is easy to cook unevenly. Stir-fry the eggs with low heat until the egg liquid is solidified. Sprinkle with shallots and stir well, then take out the pan. Add egg white, raw flour, cooking wine, ginger, salt and pepper, and marinate the shrimps evenly to make them fully tasty. Keep it fresh in the refrigerator until 1 hour, and then take it out (it is easier to absorb the taste and the shrimp meat is more elastic).