1. Add the pasta water and a little alkali to soak the shrimp for 10 minutes.
2. Whisk and add appropriate amount of salt and water and stir for 5 minutes, then rinse and stir with tap water to remove the alkali taste, and finally remove the water.
3. Add appropriate amount of salt, chicken essence, and egg white to stir well.
4. Sprinkle with cornstarch and hang to make a paste.
5. Beat up after oiling.
6. Cut green and red peppers into small pieces, cut green onion into sections, and shred ginger.
7. Peel and dice the nest bamboo shoots, add appropriate amount of salt to pick up and marinate.
8. Heat the pan, add oil, ginger, and green onions to fragrant. Add green and red peppers and stir-fry. Add appropriate amount of water, chicken essence, and salt to boil.
9. Add the gorgon sauce to thicken the soup, then stir-fry the bamboo shoots and shrimps.
10. Sprinkle a little white pepper, sesame oil, and serve.
