Prepare the funchosa according to the instructions on the package.
Divide the pepper into 6-8 slices and chop very thinly.
Boil the beans in salted water for 1.5 minutes, throw them on a sieve and pour ice water over them to preserve the color.
If the shrimp is raw, then boil. If boiled-frozen, then just scald with steep boiling water.