Accessories: 25g of onion, 30g of straw mushroom, 30g of green pepper and 50g of 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 sandbags from the head, cut off the whiskers and legs of shrimps, marinate them with cooking wine, a little soy sauce, fish sauce, salt and other seasonings for 30 minutes, then fry them in plants until they are 80% ripe, take them out and cut them into three sections.

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

3. Add vegetable oil to the spoon, heat it, add shredded onion and shredded ginger to the pot, add100g broth, season with marinated shrimp soup, boil it, pour in sesame oil 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, take them out with a small bowl of seasoning juice, pour the soup on the shrimp skewers, cover them immediately, and open them for eating later.