Accessories: millet pepper, salt, peanut oil, pepper, cooking wine, oyster sauce and soy sauce.

Taste: salty and fresh

Efficacy: dispel troubles and nourish the liver, improve eyesight and calm the liver.

1. Prepare 300g shrimp and wash it for later use.

2. Remove the shrimp head, pull out the shrimp line and cut off the shrimp feet with scissors for later use.

3. Prepare half a catty of celery.

4. Rinse with water to control moisture.

5. Cut the celery and stand by.

6. Cut carrots into thin strips.

7. Boil the water in the pot, add some salt and oil, and blanch the celery.

8. blanch the celery and let it cool. Control dry water for standby.

9. Put the oil in the pot, heat the oil temperature to 70%, and put the onion, ginger, garlic and millet pepper into the pot.

10. Add shrimp tail and stir fry.

1 1. stir-fried carrot, add salt 5g, cooking wine 15g, soy sauce 10g, oyster sauce 10g, pepper 10g. Add some water and stir-fry over high heat.

12. Shrimp turns red and stir-fry for 2 minutes. Add celery and stir fry. Turn off the heat after collecting the juice.