1. Wash the prawns with clean water, use scissors to cut off the shrimp whiskers and guns, remove the shrimp lines from the back, wash and drain the water.

2. Marinate with cooking wine and a small amount of salt for 10 minutes.

3. Mince the garlic, ginger, and minced spicy peel. Wash the celery, remove the leaves, and cut into sections.

4. Heat the pan with cold oil (500g of oil is not used up), heat the oil to 80%, add the prawns.

5. Fry until the head shell is golden brown and the shrimp body is curled into a U shape. Remove and drain.

6. Leave the base oil in the pot, cool to 50% heat, add peppercorns, peppercorns, garlic, ginger and spicy skin and stir-fry over low heat until fragrant.

7. Eat prawns.

8. Stir-fry the celery for 2 minutes.

9. Add fresh seasoning, salt and stir-fry evenly.

10. Add pepper and red oil and stir-fry for about 1 minute.