Directions:

Step 1
Clean the shrimp, make a shallow cut along the back to remove the vein, and remove the legs. Marinate the shrimp with cooking wine and three slices of ginger for a while.

Step 2
 Steep the Lu’an melon slices in hot water, then drain them and fry them in oil until crispy. Set aside.

Step 3 
In a pot, add water, rock sugar, granulated sugar, rice vinegar, white vinegar, and plum sauce. Bring to a boil and simmer until the mixture thickens to create a sauce. Set the sauce aside.

Step 4
Heat oil in a pan. Take the marinated shrimp, pat them dry, coat them with cornstarch, and fry them until they turn slightly golden and firm. Once they are partially cooked, remove them and set aside. Then, fry them again until they turn golden and crispy. Keep them aside.

Step 5
In the same pan, heat oil and sauté minced garlic, minced ginger, and chili threads until fragrant. Pour in the prepared sauce, bring it to a boil, and add water starch to thicken the sauce. Pour in the previously fried shrimp for a quick stir-fry.

Step 6
Serve the dish.