1. Wash lily and corn for later use
2. Shell the shrimp, remove the leaves of the kale, cut into small pieces, rinse and set aside
3. Cut lean meat into small cubes, marinate with seasoning for 15 minutes and set aside
4. Cut ginger, garlic, green onion into small pieces
5. Boil some water in a wok, slightly boil, add some salt, wine, sugar, then add the kale and corn, blanch it a little, and pick up
6. Add oil to heat in a pot, sauté ginger, garlic and green onions
7. Then add the lean meat and fry until 9 mature, set it up and set aside
8. Heat the oil separately, add the blanched kale kernels and corn, and stir-fry for a while
9. Add another 9 mature lean meat cubes and stir fry with lily
10. Finally, add the shrimps and fry them evenly
11. This is peanuts without huai salt
12. This is peanuts with huai salt. Although there is only one more thing, it still tastes different.
