1. Put a teaspoon of salt, an egg white and two tablespoons of starch in the shrimps and mix well.
2. Put an appropriate amount of oil in the pot, and pour the shrimp in when the oil is not hot. When you hear the sizzling of oil, use chopsticks to scatter the shrimps. The egg batter on the shrimps is completely solidified and then stir-fried a few times and set aside.
3. Peas and carrots are blanched and boiled until cooked. Dice pineapple and set aside.
4. Chop green onions and mince garlic.
5. Turn on a low heat, put a little oil in the pot, add tomato paste, Sichuan bean paste and minced garlic to stir-fry to get the red oil.
6. Still on low heat, add two tablespoons of mayonnaise and chopped green onion to the pot and stir well.
7. Add carrots, peas and pineapples in the country and stir-fry evenly.
8. Stir-fry, add shrimp, cooking wine, appropriate amount of salt, a spoonful of vinegar, a little MSG, and a little pepper and stir well.
9. After stir-fry all the ingredients, add the egg yolk left over from the mixed shrimp and stir-fry well.
10. Stir fry evenly and put it on the plate.
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