1. Cut the prawns with scissors and open the back to remove the shrimp line. Cut the bell pepper into small pieces.

2. Pour 30g vegetable oil into the pot, add pepper, persimmon pepper, pepper, onion, ginger and garlic when the oil is 6 layers hot, then add prawn and stir-fry until it turns red, add vinegar and cooking wine and stir-fry for 2 minutes, then add soy sauce and a little water, cover the pot and stew for 5 minutes, and take the juice out of the pot.