Preparation materials: 200 grams of prawns, 15 grams of onions, 6 grams of ginger, 3 cloves of garlic, 5 grams of pickled peppers, 5 grams of dried tempeh, 5 grams of string pepper, 10 peppercorns, 8 grams of cooking oil, 10 grams of Pixian bean paste

grams, 5 grams of white sugar, 15 grams of cooking wine, 10 grams of light soy sauce, 5 grams of dark soy sauce, 150 grams of water, a little white sesame seeds 1. Wash the prawns, cut off the shrimp feet, sandbags, intestines and head spikes, dry

Chop the tempeh, cut the onion into shreds, cut the pepper into small pieces, chop the ginger, and slice the garlic; 2. Pour Fulinmen blended oil into the pot, over low heat, add the dried tempeh and stir-fry; 3. Add the peppercorns and stir-fry until fragrant;

4. Add pickled peppers and Pixian bean paste, stir-fry the Pixian bean paste until red oil appears; 5. Add garlic and ginger, stir-fry until fragrant; 6. Add cooking wine to remove the peculiar smell of the bean paste; 7. Add prawns and stir-fry

; 8. Add light soy sauce and dark soy sauce and stir-fry; 9. Add water and cook for a while, waiting for the prawns to mature; 10. Add sugar and season; 11. When the soup is reduced, add onions and stir-fry evenly, then turn off the heat.

Take out of the pan; 12. After placing on a plate, garnish with pepper segments and white sesame seeds and serve.