1, materials: dried shrimp with skin 1 00g, mung bean sprouts 300g, coriander 30g, scallion15g, ginger15g, salt 2g, monosodium glutamate 2g, cooking wine 5g, pepper10g.

2. Soak dried shrimps with skin in warm water until soft. Mung bean sprouts are pinched off the stalks at the roots and buds to form a pinched vegetable, which is boiled out with oil and water.

3, add a proper amount of oil in the sliding spoon to heat, add pepper, fry the fragrance, remove the pepper, keep the pepper oil, then add onion and ginger to cook the fragrance, that is, add pinch vegetables and stir-fry, add salt, monosodium glutamate and pepper to stir-fry, add dried shrimps and coriander with skin to cook vinegar, and pour the oil.