1. Remove the shrimp line, shrimp whiskers and shrimp guns and clean them.

2. Add onion, ginger, salt and cooking wine for half an hour.

3. Put peanut oil in the pot and stir-fry onion, ginger and dried Chili.

4. Put Pixian bean paste to stir up red oil. Pixian bean paste is salty, so there is no need to put salt.

5. Then put the shrimp in and fry it red.

6. Add hot water and stew for five or six minutes.

7. Turn off the fire when the soup is collected properly, and add chicken essence and sesame oil after turning off the fire.

8. pan and plate.