First, use scissors to cut off the shrimp whiskers and the shrimp gun above the shrimp head (to avoid stabbing your hands when eating), and then cut off the shrimp "mouth". Cut the shrimp skin from beginning to end with scissors, slice the shrimp meat along the back with a knife, and finally remove the shrimp line from the back with a toothpick.

2

Put the dried lobster sauce into a bowl and soak it in yellow wine 15 minutes. Soak the lobster sauce until soft, pour out the yellow wine, rinse the lobster sauce with clear water and drain it for later use.

three

Break the broccoli into bite-sized petals, cut off the thick skin of the broccoli root with a knife and cut it into strips with a knife. Boil water in the pot, add salt and vegetable oil, add washed broccoli 1 min, take out and drain.

four

Pour a little into the wok and heat it over medium heat. When the oil is 40% hot, stir-fry the lobster sauce, then stir-fry the minced onion and ginger, and immediately stir-fry the shrimps.

five

Pour rice wine, soy sauce, water and sugar into a container and stir well, then pour into a pot, stir well and cover the pot. Simmer for 3 minutes on medium heat.

six

Open the lid, add broccoli and yellow pepper slices, add salt and stir well, then turn off the heat and sprinkle with chopped green onion.