1. Marinate the white rice shrimp with cooking wine for 20 minutes, set aside.
2. Slice ginger, garlic and chili and set aside.
3. Put the oil in the pot, wait for the oil to boil, add the ginger slices, and explode the fragrance.
4. Wait for the ginger slices to burst out, add celery, and stir-fry until half-ripe.
5. When the celery is half-baked, add the chili and stir-fry for a few times.
6. Wait for the chili to stir-fry a few times, add the white rice and shrimp, and stir-fry until the color changes.
7. Wait for the white rice shrimp to change color, add garlic clove salt, stir fry a few times and it will be out of the pot.
8. When the shrimp is delicious, you can serve it out and enjoy it.
Tips:It can be spicy, you can put more. Or put some old soy saucers on it. Because I was pregnant, I ate relatively bland.
