Ingredients: fresh prawn 900g, corn 5g, potato chips 120g, cucumber 6g, garlic cloves 12, dried pepper 6g, fresh chopped pepper 1g, pepper 4g, sesame oil 2ml, salt 4g, a little white sesame seeds, two spoonfuls of Pixian watercress, and appropriate amount of soup.

1. Open the back of fresh prawns from beginning to end with pliers, take out the dark brown shrimp thread and squeeze out the shrimp brain at the same time. Wash the treated prawns and drain.

2. Heat the oil temperature to 200℃, put the blanched prawns in the pot and fry until five flavors are cooked, take them out for later use, and control the oil.

3. Turn the wok to medium heat. When the wok is hot, pour in vegetable oil, add butter until it melts, add ginger slices, garlic cloves and pepper until fragrant, then add a little Pixian watercress, and stir-fry for about 1 hour until the watercress is dry and fragrant.

4. Pour in the stock and let it boil.

5. Add fried prawns and sprinkle with white sesame seeds.

Note: prawns do not need to be cooked after they are out of the pot, which will make them overcooked and affect the taste.