1. Dry pot shrimp is a delicacy. Ingredients: half a catty of prawns, three ounces of pork tenderloin, three ounces of shiitake mushrooms, three ounces of green onions, half a pound of coriander, four or five spicy pickles, two tablespoons of spicy sauce, two tablespoons of oyster sauce, two tablespoons of chili oil, and Sichuan peppercorns 15 grams, one piece of old ginger, two pieces of garlic, two pods of star anise, four or five bay leaves, one coffee spoon of sugar, one spoon of starch, three tablespoons of cooking wine, and appropriate amount of salt.

2. Cut open the backs of the prawns and remove the sand lines; cut the tenderloin into thin slices; wash the mushrooms and cut them in half; wash the bay leaves and star anise; chop the ginger, garlic and pickled chilies; and dice the green onions. ; Chop coriander. Add two tablespoons of cooking wine and salt to the prawns and mix well; add one tablespoon of cooking wine, salt and starch to the pork slices and mix well. Put the pot on the fire, heat the oil until it is 60% hot, add the Sichuan peppercorns, add the pork slices and stir-fry until the surface turns white.

3. Push the meat slices to the edge of the pot or scoop them out, reduce the heat to low, add ginger, garlic, minced pickled peppers, star anise, bay leaves, and dried pepper segments, and stir-fry until fragrant. Add oil and chili, and stir-fry all the ingredients in the pot. Add about a pound of soup or water and spicy sauce and bring to a boil. Add the mushrooms and cook for about two minutes. Add the shrimp, diced green onions, sugar, salt, and oyster sauce and cook for about three minutes. Turn to high heat to thicken the soup, add chopped coriander and mix well, put it into a dry pot and serve.