1. Wash the chayote.
2. Wire it.
3. Hang peppers are finely chopped, very spicy, just a little bit.
4. Defrost and wash the frozen shrimp heads.
5. Heat the pan with cold oil.
6. The purpose of adding table salt is to prevent large pieces of oil from splashing out. When table salt is added, small oil droplets are splashed.
7. Add the shrimp head and sauté until fragrant.
8. Do not fish out the shrimp heads, you can put vegetables directly, but that is not good enough.
9. Put red pepper and shredded melon and salt.
10. Stir fry until the shredded melon comes out of its own moisture.
11. Add chicken essence and stir-fry evenly.
12. Plate.
13. Finished product.
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