中文介紹
原料:鮮蝦150克、長絲瓜300克、紅椒5克、姜2克、生粉2克 油、鹽、味素、紅葡萄酒
做法：
買來的新鮮蝦，我們會很清楚地看到蝦背蝦肚上有兩條黑線，即蝦腸線。蝦線不衛生且影響成菜美觀，一般我們都要去掉。
把蝦洗乾淨，放進冰櫃冷凍1小時左右(蝦軀變硬後，殼與肉易分離)。
冷凍過的蝦仁很容易去殼，再用剪刀去除頭尾。
準備一把鋒利的尖刀，用刀尖在背部和腹部兩處輕輕劃一下，露出蝦線即可，不要劃太深。
用牙籤或直接用刀尖挑出蝦線，蝦仁用水沖乾淨。
絲瓜切滾刀塊，紅椒切不規則片、姜切成米粒碎；蝦仁用生粉、鹽、姜粒、紅葡萄酒醃15分鐘。
坐鍋熱油，七成熱下蝦仁爆熟(蝦仁一變白就關火，蝦肉會保持柔嫩)，起鍋。
留底油，入絲瓜翻炒。
當絲瓜微微變透明變軟時，放紅椒一起炒出辣味，加鹽調味。(紅椒既是點綴又能增加辣味，嗜辣的還可多放)
紅椒一斷生，即倒入蝦仁，放味素炒勻，裝盤。(炒絲瓜蝦仁要旺火快炒，否則絲瓜在鍋中會出很多水，影響菜品相)
英文解說
Ingredients: Shrimp 150 grams, 300 grams long loofah, 5 grams of red pepper, ginger 2 grams, 2 grams of raw powder Oil, salt, MSG, red wine
Practices:
Bought a new shrimp, we will clearly see the back shrimp shrimp with two black lines on the belly, that shrimp gut. Line of shrimp and vegetables into unhygienic appearance, generally we have to be removed.
Wash the shrimp in the refrigerator freezer for about 1 hour (shrimp footer hardens, the shell and the meat easily separated.)
Frozen shrimp can easily peeled off, and then scissors to remove the head and tail.
Preparing a sharp knife, the back and abdomen with the tip gently draw about two, exposing shrimp line, but do not plan too.
With a toothpick or directly picked with the tip line shrimp, shrimp, rinse with water.
Luffa cut hob, red pepper cut irregular pieces, ginger pieces into rice; shrimp with corn starch, salt, ginger, red wine marinate for 15 minutes.
Take pot heat oil, Qicheng heat explosion under cooked shrimp (shrimp and a white to off the heat, shrimp will remain soft), serve.
Stay in base oil, stir into the sponge.
Become transparent when the sponge slightly softened, put the spicy red pepper Stir together, seasoning with salt. (Red pepper is not only decorative but also increase the spicy, spicy to also put in more)
Red peppers for a broken health, that is poured into the shrimp, MSG, stir well, transfer to a plate. (To stir fry shrimp fried gourd, loofah or a lot of water in the pot will affect dishes phase)
