Heat the wok with a little oil. Fry prawns until they turn red on both sides. When about 80% is finished, put it aside. Add twice as much oil as usual to the wok for frying prawns. Add minced meat, stir-fry over medium heat until dispersed, then dry and smell. Some people like the original flavor, while others don't like spicy food. Dry pot spicy shrimp is a kind of eating method strongly advocated by the latter. Its outstanding characteristics are: spicy and delicious, dry and sweet, very suitable for various occasions, and 1 half a catty is not enough to eat. Moreover, shrimp is rich in protein, with high nutritional value, low fat content and mostly unsaturated fatty acids, so it is very suitable for eating.

Don't fry shrimps completely for the first time, it will take about 80% to finish, otherwise it will burn easily in the later stage. Dry stir-fried food must have more oil, otherwise the finished product is not moist and beautiful, and fat particles without meat can also be used. Stir-fry the meat slowly over medium heat. Don't put meat in hot oil. It will all stick together and it will be difficult to get it off. Stir-fry the bean paste slowly with medium heat, so as to stir-fry the fragrance and red oil. Remember, this is the core of cooking. Boil rapeseed oil and peanut oil to 80% heat for standby, pour salad oil into an extra-large pot and heat it to 30%, add broad bean sauce and purple balata for about 30 minutes, slowly cook with low fire, add pepper, onion ginger, various spices and lobster sauce, stir slowly for 30 minutes, then add the cooked rapeseed oil and peanut oil, stir and finally add sesame oil and mix well.

Turn off the fire. Because fish is more fishy than shrimp, you will add more vinegar and sugar when making fish juice, so shrimp is not needed, just add less vinegar and sugar. Also use less hot water than dry-cooked fish, because shrimp can't be cooked for too long and the meat will get old, so use less hot water. Stir the chopped broad bean sauce over medium heat, and slowly stir out the fragrance and red oil. Add chopped shallots, chopped ginger and chopped garlic, and stir over medium heat until fragrant. Add soy sauce and yellow rice wine and stir-fry until fragrant. Heat the wok and add some oil.

When the oil temperature becomes 50% hot, pour the sauce in step 1 into the stir-fry and add a small bowl of water to boil. Add the fried prawns, dip the prawns in the sauce, cook for a while, and then take the juice out of the pot. Pour a small amount of hot water, then add sugar and balsamic vinegar to boil, add prawns, fry on both sides with medium and high fire for about 1 min, subtract the juice and take out.