1. Processing prawns: 500g prawns, with the whiskers, guns and legs cut off, are easy to burn when cooking, which will affect the taste and appearance. Cut a knife on the back of the shrimp. When you cut the knife, you should be a little off. Do not cut the shrimp line. Then remove the shrimp line and wash it with water for later use.

2. Pickling: Add 2g of salt, 1 g of pepper and 5g of cooking wine to the pot to remove the fishy smell, stir the pot and marinate for 10 minute to make the prawns tasty.

3. Prepare small ingredients: a few pieces of garlic, pat flat and cut into minced garlic; A few shallots, cut into chopped green onion; A handful of dried peppers, put them together for later use.

4. Prepare accessories: a small piece of onion, diced; Half a green pepper, broken in the middle and diced. Prepare100g of bread crumbs and put them in a basin for later use.

5. Fried prawns: Add proper amount of vegetable oil into the pot, pour prawns into the grate to control the dry water, and then sprinkle a handful of dry starch so that each prawn is evenly coated with starch.

When the oil temperature rises to 50% and the oil level slightly smokes, pour prawns into the pan, gently shake the wok, and gently push prawns with a spoon to prevent them from sticking to the bottom of the pan and let them be heated evenly. After soaking, fry for about 1 min, and take out when the shrimp surface is golden.

6. Stir-fry bread crumbs: Leave a little base oil in the pot, pour in the prepared bread crumbs, stir fry quickly for about one minute on low heat, and dump the bread crumbs when it is golden brown.

7. Cooking: After the oil is burned and heated in the pot, sprinkle a little pepper to saute; Pour in onion, garlic and dried pepper, stir-fry until spicy; Be careful that the oil temperature is not too high in this step, so as not to fry the pepper.

Then pour in the chopped onion and green pepper and stir well; Then pour prawns and bread crumbs into the pot, stir them quickly and evenly, and then take the pot to taste: add 2g of salt, 1 g of pepper and a little sugar to refresh, and turn to high heat to quickly melt the seasoning.

After the ingredients are tasted, they can be put out of the pot and put on the plate.