Ingredients: 2000g big head shrimp, 25g ginger, 500g meat bone soup, 50g dried pepper powder, 8g salt, 2g MSG, 5g star anise, 5g dried perilla, 10g cooking wine grams, 10 grams of bean paste, 5 grams of mature vinegar, and 1000 grams of vegetable oil.

Preparation method: (1) Remove the head of the big-headed shrimp, pull off the sand line from the tail, clean it with an old toothbrush, cut the ginger into rice, soak the dried perilla and chop into small pieces;

(2) Heat oil in a pan until it is 70% hot, add shrimps, fry slightly until dark red, remove and drain, leave 50 grams of oil in the pan, add ginger and rice, stir-fry until fragrant, add shrimps and stir-fry briefly, add cooking wine and vinegar, drain Pour chili powder, bean paste, star anise into fresh soup, bring to a boil over medium heat, add salt, when the soup is almost dry add MSG and minced perilla, put it in a large bowl and serve.