1. The fresh shells are thawed and rinsed, ➕ salt ➕ starch ➕ cooking wine marinated (I spend the night, usually about two hours)
2. Remove the shrimp intestines from the shrimp, rinse, ➕ salt ➕ cooking wine ➕ starch marinade (shrimp should go to the shrimp tails, I originally made the salted egg yolk baked shrimp, so I did not go to the shrimp tails)
3. Prepare spring bamboo shoots (the tips of winter bamboo shoots are also okay)
4. Boil water in a pot, add the cut bamboo shoot tips and blanch in water for 5 minutes, cool the water for use, blanch the peas for 2 minutes, remove and set aside
5. Put a little oil in a hot pan, fry the marinated shrimps until they change color and remove them for later use
6. Put a little oil in a hot pan, fry the marinated fresh shellfish until the color changes, set aside
7. Add oil in a hot pot and sauté ginger garlic shallot
8. Pour in the shrimps and shellfish and the blanched bamboo shoot peas and stir fry evenly
9. Add appropriate amount of cooking wine and stir fry evenly
10. Season with salt
11. Finally, pour in water starch to thicken, turn off the heat and put it on the plate (I finally removed the shrimp tails that were not removed
Tips:Fresh scallops have chills, allergic to bad spleen and stomach, eat less bamboo shoot tips to blanch water to remove oxalic acid
