Colorful shredded Shrimp

Fresh shrimp (river shrimp, sea shrimp can be) peeled, washed and dried with a dry towel, into the food grinder, add egg white, salt, monosodium glutamate, twisted into a fine antler. Put the minced shrimps into an empty plastic bag and poke a small hole 2mm in diameter with a bamboo stick at the corner of the bag. Heat the oil in the pan to 120 ℃, squeeze the minced shrimp from the small hole in the corner of the bag into the oil pan, heat and shape the shrimp into shredded shrimps, remove and rinse in cold water and cut into 10cm long. Heat up a little oil in the pan, stir-fry spring onions and ginger, stir-fry four shreds (shredded mushrooms, shredded carrots, shredded green peppers, cooked bamboo shoots), cook yellow rice wine, add salt, soup and monosodium glutamate, thicken and pour some hot oil into the pan.