1. After the shrimps are marinated, heat the pan with oil, add the minced ginger and stir-fry for 10 seconds, then add the shrimps and fry them quickly. When the shrimps curl and change color, turn off the heat and take them out.
2. In a separate pot, add the oil in the hot pot, stir-fry the chopped shallots, then add the carrots and stir-fry, then add the corn kernels and green beans, stir-fry for 10 seconds, add the light soy sauce to taste, and immediately add the shrimp and cucumber Stir-fry Ding, season with salt and turn off the heat.
3. While marinating the shrimp, we prepare the container. One eggplant, boil it into the shape of a boat. And cut the cucumber and carrot into small cubes and set aside.
4. After the shrimps are marinated, heat the pan with oil, add the minced ginger and stir-fry for 10 seconds, then add the shrimps and fry them quickly. When the shrimps curl and change color, turn off the heat and take them out.
5. In a separate pot, add the oil in the hot pot, stir-fry the chopped shallots, then add the carrots and stir-fry, then add the corn kernels and green beans, stir-fry for 10 seconds, add the light soy sauce to taste, and immediately add the shrimp and cucumber Stir-fry Ding, season with salt and turn off the heat.
6. Put the colored shrimp in the eggplant boat container, sprinkle some chopped green onions on the surface, OK, let's eat.
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