Stir-Fried Shrimp with Celery

Rinse the shrimp and remove the sand vein, then dry with paper towels. Add minced ginger, a small spoon of cooking wine, a small spoon of cornstarch, and 1/2 teaspoon of salt. Mix by hand and marinate in the refrigerator for at least half an hour. (Make sure to dry the shrimp thoroughly before marinating, otherwise, they will release water while cooking, affecting the outcome. My last attempt wasn't perfect as too much water was released.)

Wash and slice the celery and carrot, then blanch them separately in boiling water for half a minute. Remove and cool them in cold water, then drain.

Heat oil in a pan, and once it's hot, add the shrimp and stir-fry for half a minute. (When cooking shrimp, ensure the pan is preheated before adding oil, but the oil should not be too hot. About 60% heat is ideal for stir-frying, preventing sticking and resulting in well-shaped shrimp.)

Add the celery and carrot slices, season with an appropriate amount of salt and chicken essence, sprinkle with chopped green onions, stir well, and then serve on a plate.