1. Shell the shrimp and remove the black thread on the back, add 1/4 tsp of salt, 1/4 tsp of pepper, 1/2 tsp of cooking wine, 1/8 tsp of sugar, pick it up by hand, and add cornstarch 1/ 4 tsp, grasp evenly;
2. Cucumber peeled and decapsulated, cut into diamond-shaped pieces, carrots are embossed with cookie molds or cut into small slices, lightly sliced;
3. Blanch the cucumbers and carrots in water;
4. Blanch the shrimp again;
5. Put the pot on the stove, turn on high heat, heat the pot and put the oil, put ginger and green onion slices to sauté;
6. Pour in shrimps, cucumbers and carrots and burst the heat. Add 1/2 teaspoon of salt, sprinkle a little pepper, and add in cooking wine. Stir fry for serving.
Tips:1. Don't blanch the shrimp for too long. If the shrimp is too hot, the shrimp will not be fresh enough;
2. Cucumbers and carrots can be eaten raw. Don't blanch them for too long, otherwise the cucumbers will not taste refreshing.
