Wash shrimps, add a little salt, an egg white, a little cooking wine, a little soy sauce, a teaspoon of Jiang Mo and 2 teaspoons of starch. Mix well and marinate 10 minute.
Cut celery, onion, ginger and garlic into thin slices or shreds for frying.
Cut the roots of Flammulina velutipes, tear them into roots and fry them.
Stir-fry 2 eggs and take them out. Add onion, ginger, garlic, pepper and a little salt and stir-fry until fragrant. Add the marinated shrimp and stir-fry until 80% done. Add celery slices, Flammulina velutipes and shredded black fungus. Stir-fry the Flammulina velutipes until they are soft, and add the scrambled eggs that have been taken out before. Add a little soy sauce or seafood sauce and take it out.