1. Shred ginger and set aside
2. Shred onion, carrot and celery and set aside
3. Squeeze lemon juice
4. Fresh shrimps peel off the heads, skins, and threads of the shrimps, wash them and moisten them with kitchen paper or sterile towels
5. Add a little ginger, soy sauce, black pepper, salt and starch, mix well and marinate for 5 minutes
6. Wash the fresh squid, peel off the skin, first cut with a knife, and then cut into long strips
7. After the water in the pot is boiling, add the squid and blanch it, and the squid will be served immediately when the squid is rolled.
8. Cool immediately with cold water, and drain the water for later use
9. Start the wok, add a little cooking oil, heat the pan with cool oil and saute a little ginger
10. Add the marinated shrimps, stir-fry on high heat until the shrimps change color, set aside
11. Start the frying pan again, saute the ginger shreds
12. Add shredded onion, carrot, celery, stir fry
13. If it feels too dry, you can add a little water while frying
14. Add some salt to taste
15. When the three shreds are softened, add the shrimp and squid and stir-fry evenly over high heat
16. Finally, add a few drops of lemon juice and stir-fry evenly.
