1. Take off the tail line of the shrimp, cut off the shrimp silk, and clean it. Add cooking wine, a little salt, and marinate for about 10 minutes.
2. Slice ginger garlic and dried chili for later use.
3. Heat the oil, saute the ginger, garlic, dried chili, and add the South American shrimps. Add the spare seasonings.
4. Shell the lychees and set aside.
5. Put it in a saucepan and pour the soup.
