I peeled the sweet peas myself
Peel raw water chestnuts and cut into four pieces
Remove the shepherd's purse Wash it
Blank the peas and shrimps and take them out
Quickly blanch the shepherd's purse in boiling water until soft, remove and cool, then chop into small pieces and squeeze out the water slightly
Open the oil pan, first add the diced water chestnuts that have not been blanched, stir-fry for a few times, add the peas and shrimps, and finally add the minced shepherd's purse. Add an appropriate amount of salt, add a small amount of boiling water, and stir-fry for about 2 minutes without covering the pot.
