1. Defrost the shrimps, marinate with cooking wine and cornstarch for 10 minutes.
2. Sliced salami.
3. Cut the cabbage into thick strips and wash.
4. Cut zucchini in half and slice.
5. Peel and dice tomatoes.
6. A pack of macaroni.
7. Boil the pasta in a pot of water, simmer for 15 minutes, turn off the heat, and simmer until thoroughly.
8. Too cold water, drain the water for later use.
9. Stir-fry the shrimps and set aside.
10. Stir-fry the cabbage softly, add a little salt and stir well to give it a bottom flavor.
11. Stir-fry Italian melon with a little salt until soft and set aside.
12. Peel the shallots. (Without red onions, you can put onions.)
13. slice.
14. The hot oil pan bursts the shallots with fragrance.
15. Add diced tomatoes and fry until soft.
16. Add the sausage and stir fry.
17. Stir-fry with tomato sauce.
18. Add 2 teaspoons of sugar to adjust the sweetness and acidity. (My taste is a bit sweet.)
19. Add the pasta and stir well.
20. Put shrimp, cabbage, and Italian melon fried.
21. Stir it well and it will be out of the pot.
22. Sweet and sour appetizer, suitable for three meals.
