1, bring the pot to a high fire, heat it, put in oil, heat it until it is half cooked, add ginger, garlic, pepper and pepper, and stir-fry until fragrant. The reason why this dish is called "braised in oil" is also its characteristic. It uses a lot of oil, and 3 kg of shrimp consumes about half a catty of oil.

2. Put the shrimp in the pot, stir fry over high fire, then add white vinegar and cooking wine to cook, then add a little soy sauce to color, and add pepper to stir fry.

3. After the shrimp becomes slightly discolored, put all the prepared seasonings in, continue to stir fry, and mix the seasonings and shrimp evenly. Then add a proper amount of white sugar, and finally add concentrated chicken soup and stir well.

4. Pour in the beer, the shrimp is a little empty, and the fire is in a medium-small fire state. Cover the pot and simmer for about 15 minutes. Pay attention to turning the pan every five minutes or so to make the taste even.

6. When the soup is almost dry, remove the lid and continue to stir fry for a while. When the soup is dry, add chopped green onion or coriander into the pot.