1. Practice one. Ingredients: 3 kg of fresh red shrimp. Ingredients: 200 grams of dried red pepper, 100 grams of green onion, and 50 grams of garlic kernels. Method: Wash the prawns, fill a large basin with water, grab the tail of the prawns with your hands, and brush the abdomen and head of the prawns clean with a brush. Cut off the heads of the shrimps and clean the mud inside the heads. Pull the middle one of the three tails of the shrimp with your hands and pull out the intestines. Wash repeatedly with water. After clean water comes out, put it into boiling hot water and cook for 5 minutes. Pick it up and rinse with water. Sichuan peppercorns, red pepper, green pepper, garlic, ginger, green onion. After the oil is hot, add more Sichuan peppercorns. If you are afraid of spicy food, you can add less. Wait until the Sichuan peppercorns are burnt and pick them up. Turn on high heat, add red pepper, garlic, ginger, then add shrimps and stir-fry. After the aroma comes out, add salt, seasonings, chopped green onion, and green pepper, and continue to stir-fry. When the prawns turn bright red, add salt, star anise, amomum villosum, and grass fruit. Add boiling water to cover the prawns. Simmer over high heat for 10 minutes. Add green onions, garlic, sugar, ginger slices, green peppers, and MSG and simmer for another 10 minutes. Ready to serve.

2. Method two. Ingredients: 7-8 fresh shrimps; 5-6 pieces of Chinese cabbage leaves. Seasonings: green onions, garlic, ginger, salt, peanut oil. Method: Wash the fresh shrimps, open their backs and remove the shrimp threads, and cut off the shrimp guns, shrimp whiskers and shrimp claws. Wash the Chinese cabbage leaves, tear them into pieces by hand, and drain the water. Slice onion, ginger and garlic; cut coriander leaves into sections. Start the wok and add appropriate amount of peanut oil. Heat a pan with cold oil over low heat, add fresh shrimps and stir-fry, pressing the shrimp heads with a spatula while frying. Press out the shrimp brains and fry until the oil turns orange. Stir-fry the onion, ginger and garlic until fragrant. Turn up the heat and stir-fry the cabbage leaves. While frying, press the cabbage with a spatula and stir-fry until the cabbage leaves become soft. Add a little salt to taste; add coriander leaves and stir-fry evenly.

3. Practice three. Ingredients: 7-8 fresh shrimps; curry powder; eggs; cucumber. Seasonings: onions, ginger, garlic, dried chili peppers, vegetable oil, bread crumbs, salt, chicken essence, white sugar, white sesame seeds. Method: Clean the shrimps and break the eggs. Pour the beaten eggs into the prawns, then add cooking wine and dry starch and stir evenly. Chop onions, ginger, garlic, and dried chili peppers and set aside. Pour a little vegetable oil into the pan, add onions, ginger, garlic, and dried chilies and saute until fragrant. Then add the prawns and fry until golden brown. Remove the fried prawns from oil until crispy. Add bread crumbs, curry powder, salt, chicken essence, white sugar, and white sesame seeds into the pot and stir-fry evenly. Add the prawns and coat each prawn with a layer of curry bread crumbs. Cut cucumber in half and slice thinly. Use cucumber slices for decoration, arrange the prawns on a plate, and sprinkle with a little chopped green onion.