1. Wash the prawns, remove the head, peel the shell, and remove the shrimp thread. Marinate with white pepper and salt (don’t throw the shrimp head, you can deep-fry the shrimp oil)
2. Green beans are also shelled and peeled. Carrots are carved into flowers with an abrasive tool. Cut the tofu into pieces and blanch it in salty hot water
3. Heat the wok with olive oil or use butter. I like a lighter taste. Add the pumpkin and fry until soft, add water, cover the pot and cook for about 15 minutes. When it is cold, put it in a blender and beat until a paste
4. When the wok is hot, add oil, put the shrimp, stir fry, and serve after changing the color. Stir-fry with carrots and put green beans. Add pumpkin paste, stir well, add tofu, cook for a while, add shrimps, season with salt, and serve.
