Accessories: 25g onion, 30g straw mushroom, 30g hot pepper and 50g pineapple.

Seasoning: onion 5g ginger 5g soy sauce 5g cooking wine 10g salt 3g monosodium glutamate 2g vegetable oil 20g white sugar 5g fish sauce 5g sesame oil 5g each.

The practice of roasting shrimp on iron plate;

1. Remove the sandbag from the head, cut off the whiskers and legs of the shrimp, marinate it with cooking wine, a little soy sauce, fish sauce, salt and other seasonings for 30 minutes, then fry it with plants until it is 80% ripe, take it out and cut it into three sections.

2. Cut the green pepper and pineapple into pieces of 1.5 cm, and put them in the shrimp gap together with straw mushroom. Use a bamboo stick to put the shrimp, straw mushroom, green pepper and pineapple together in a long plate for later use.

3. Add vegetable oil to the spoon, heat it, add shredded onion and ginger to the pot, add broth100g, season with kimchi and shrimp soup, boil it, pour sesame oil on it, and put it in a bowl.

4. Heat the iron plate, pour in the vegetable oil, sprinkle with onion slices, put the shrimp skewers on the iron plate, put a small bowl of sauce, pour the soup on the shrimp skewers, cover them immediately, and open them later.