1

Shell the shrimp, cut the back to remove the shrimp line, and wash it.

2

In a small bowl, add shrimp, salt, cooking wine, a little egg white and dried starch.

three

Remove the stems and seeds of persimmon pepper, wash and cut into small pieces; Chop ginger and garlic, and cut onion into small pieces; Dried peppers are seeded and cut.

four

Heat an appropriate amount of oil in the pot, add shrimps and stir-fry until it changes color, and take out the oil control.

five

Take a small bowl, add broth, cooking wine, salt, vinegar, sugar and water starch, and stir into a flavor juice.

six

Leave the base oil in the pot and heat it to 50% heat. Add spicy bean paste and dried Chili, stir-fry until fragrant.

seven

Add bell pepper, onion and shrimp, stir-fry until the soup thickens.

eight

Turn off the heat and add peanuts and mix well.