Cut 1 head of broccoli into small florets and wash them thoroughly.

Slice 10g of green onion into sections and julienne 10g of ginger.

Place 200g of shrimp into a bowl, add 3g of salt, 5ml of cooking wine, and a pinch of pepper, and mix well.

Add half an egg white and 5g of cornstarch to the shrimp, mix again, and set aside to marinate.

In a pot, bring 1 liter of water to a boil, add 10g of salt and 10ml of vegetable oil. Once boiling, blanch the broccoli until tender, then remove.

In a pan, heat enough oil to fry. Add the shrimp and fry until they turn pink, then remove.

Leave some oil in the pan, add the blanched broccoli, and stir-fry with 3g of salt.

Add cornstarch slurry and a small drizzle of oil, stir to combine, then remove and set aside.

In the same pan, heat 10ml of oil. Add the ginger and green onion, sauté for a few seconds until fragrant.

Add the fried shrimp to the pan and stir well.

Season with 2g of salt, 2g of sugar, and a pinch of pepper.

Add cornstarch slurry to thicken the sauce and stir-fry until the sauce thickens.

Drizzle a few drops of sesame oil to finish, and stir well.

Pour the shrimp over the broccoli, mix well, and serve on a plate.