1. Prepare all the ingredients as shown in the picture, cut the shrimp to the shrimp line on the back, use a spoonful of cooking wine, a little salt, and a spoonful of cornstarch to pick up and marinate for 10 minutes, then rinse and drain.
2. Wash the pitaya and cut it diagonally, scoop out the flesh with a spoon, cut into pieces (half of the flesh is enough) and set aside, most of which are placed on a plate and ready to be plated.
3. Put the corn, peas and carrot diced into the simmering basket, and put the water in the mixing bowl over the knife head. Set the boiling water mode to boil water in tm6, put it into the simmering pot after the water is boiled, and set 6 minutes/V Jian/speed 1 to steam.
4. Time is up to take out the net pot
5. Empty the mixing bowl, put in 20 grams of oil, set 2 minutes/V Jian/speed 1 hot oil
6. Put in the shrimp, set 2 minutes/V Jian/Reverse 0.5 to fry the shrimp
7. Pour in corn kernels and horseshoe kernels, a little salt, set 1.5 minutes/V Jian/Fry in a small spoon
8. Pour the cashew nuts, macadamia nuts, and dragon fruit pulp, and stir them in the pot directly.
9. Loading
