Three-color shrimp

Overview

A quick fat-reducing vegetable with high protein and less oil and salt.

Remove the heads and skin of fresh shrimps, cut them into shrimps or use ready-made shrimps, make a knife in the middle of the back, and use the tip of the knife to remove the shrimp lines.
Catch the shrimps evenly with a little salt, pepper, sugar, and 1 tsp of cooking wine, and soak for about 5 minutes.
Slice 180g zucchini, dice 30g carrots, blanch both and set aside, and prepare 30g cooked corn kernels.
Mince onion, ginger and garlic
Heat the oil in the pan, add a spoonful of oil (about 12g) to the pan, add the shrimp directly without waiting for the oil temperature to rise, and stir-fry until the shrimp become rolled and white, about 1 minute, and remove from the pan.
No need to put oil in the pot, use the remaining oil in the pot to sauté the minced onions, ginger and garlic. Add the blanched zucchini slices, diced carrots, and corn kernels and stir-fry evenly.
Add shrimp balls and stir-fry a few times.
Add 2 tablespoons of chicken broth and 2 grams of salt.
Add a tablespoon of water starch to thicken the gravy and stir-fry a few times.
When the soup thickens, take it out of the pot