1. Raw materials: river shrimp, leeks, bell pepper, dried chili pepper, Sichuan peppercorns, black pepper powder, onion and garlic powder, salt, white sugar, rice wine, ginger, garlic, and chili powder.

2. Wash the river shrimp (choose whether to remove the shrimp whiskers according to personal preference).

3. Cut the old ginger into shreds.

4. Add salt, white sugar, black pepper, rice wine and shredded ginger to the washed river shrimp, mix well and marinate for 15 minutes.

5. While marinating the shrimp, cut the garnishes, cut the leeks into sections, and separate the stems and leaves.

6. Cut the bell pepper into rings.

7. Slice garlic.

8. Cut the dried chili peppers in half and squeeze out the chili seeds.

9. Heat the oil in the pan and add the river shrimp over low heat.

10. Slowly fry the river shrimp until crispy. When you use a shovel to chew it, you will feel a significant change. It will be crispy and fluffy.

11. Pour off excess oil, add dried chili seeds, peppercorns and garlic slices and stir-fry for 1 to 2 minutes.

12. Add dried chili peppers and 1 tablespoon chili powder and stir well (the amount of chili powder used depends on personal preference).

13. Add the dried leeks and stir-fry for 1 minute.

14. Add the leek leaves and bell pepper and continue to stir-fry for 1 to 2 minutes.