1. Set aside chopped green onion and ginger, diced cucumber
2. Shrimp shell, head and shrimp line
3. Pour shrimp, cooking wine, and egg white into the bowl and mix well
4. Pour 5 ml of edible oil and cashew nuts in a pot, and fry them over low heat
5. Pour 5 ml of edible oil, chopped green onion and ginger into the pot, and sauté on high heat
6. Pour in the shrimp, stir-fry until the shrimp changes color, add lily, chicken powder, salt, and stir-fry evenly
7. Pour in cashew nuts and cucumber, stir-fry evenly, pour in water starch, stir-fry evenly
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