friends. There is the best food everywhere. But think about it. It is best to cook by yourself. Right? I'll teach you how to do it. Ingredients: ginger, garlic, pepper, dried red pepper and shrimp, depending on how much you want to eat:) First, cut off the whiskers of the shrimp and remove the sand line on the back (I cut the back with scissors first, and then pick it with a toothpick, which is a polishing job). Wash with clean water, sprinkle with salt and pepper powder (originally I wanted to pickle with salt and pepper, but I didn't make it this week), put more oil in the pot, and heat it to 60%, that is, when there is smoke on the oil surface, stir-fry ginger, garlic, pepper and dried pepper in the pot, and then pour the shrimp into the pot for stir-frying when the fragrance is good. It's really cool to watch the shrimp turn red slowly, because it smells so good. How deep-fried the shrimp is up to you, because some people like crispy skin and others like tender meat. I like the central states. Accessories: kimchi, green pepper, radish. Seasoning: salt, chicken essence, soy sauce, sugar, cooking wine, dried pepper, cooking oil. Practice: 1. Dice green pepper, radish and pickle respectively, and wash shrimp for later use; 2. Ignition in the pan, pouring oil, adding shrimps when the oil is hot, and taking out after frying; 3. Leave the bottom oil in the pot, add dried Chili, pickles, pepper and diced radish, stir fry over high fire, add cooking wine, sugar, soy sauce, chicken essence and salt to taste, and finally add shrimp and stir fry until it tastes good. /Sichuan/112115438. Practice: (1) Cut off the whiskers and thorns of prawns, open the edges, remove the sand lines and drain the water. (2) Pour in peanut oil, burn until blue smoke comes out, fry the shrimps for about 10 second, and take them out (turn red). When the oil temperature rises to blue smoke, the shrimp is fried again 10 second, and the shell is crispy and then taken out (to make the shrimp shell brittle). (3) Leave a little oil in the pot and set it on fire again. Add onion, ginger and garlic and stir-fry until fragrant. Add the fried shrimp, pour in the white wine, water and vinegar and cook it a little. Then add soy sauce, rock sugar and salt and turn it over a few times. Finally, add chopped green onion and chicken essence (no need to add). Take it out of the pot and put it on the plate. Dishes can be named: dried tangerine peel and shrimp category: other aquatic raw materials: dried tangerine peel 250g, dried tangerine peel 65433. Sugar 35g, salt and monosodium glutamate 5g, yellow wine 5g, chopped green onion 3g, ginger 2g, sesame oil 2g, essential oil 50g (actual consumption 15g) and soup 50g. Practice: 1. Cut shrimps, wash and drain; Cut tangerine peel into powder. 2. Heat the oil pan, add the shrimps, fry them in hot oil and take them out immediately. 3. Leave the bottom oil in the pot, stir-fry the onion and ginger, add wine, soup, salt, sugar, monosodium glutamate, dried tangerine peel and shrimps, slowly collect the juice over medium heat, and finally drop sesame oil, then take it out of the pot and plate it. Features: the meat is tender and delicious, with a little sour and sweet of dried tangerine peel. Features: the meat is tender and delicious, with a little sour and sweet of dried tangerine peel.