1. Choose fresh shrimps, clean them and set aside
2. Marinate the ginger with cooking wine for 20 minutes and wash it off
3. Remove the shrimp head and pull the shrimp thread
4. Shrimp shell
5. Remove the shrimp thread from the shrimp belly
6. Cut a shrimp into three sections, put in oil and salt to marinate
7. Peel and core the winter melon, open in three, pay attention to the uniform thickness, a little bit bigger
8. Cut the ingredients. This time I have too much to prepare. In fact, 9 shrimps and 6 fish eggs are enough.
9. Slice half a radish, open 8 or 9 winter melon, 2 layers each of winter melon and carrot. After the water is boiled, steam it for 8 to 10 minutes, and then pour out the steamed water.
10. Pour garlic, millet chili, and soaked scallops in the oil and stir-fry, then add fish and eggs, stir-fry for 5 minutes, and add shrimp. Pour in the pre-prepared sauce (starch, oyster sauce, light soy sauce, sugar, a little salt and stir to melt). Stir-fry and get out of the pan, put the ingredients in the middle first, and top with the juice at the end.
Tips:Steamed winter melon and carrots must be boiled before they are steamed.
