1. Ingredients: prawns, line pepper, onion, ginger, garlic, pickled pepper, peppercorns, dried tempeh.
2. Wash the prawns, cut off the prawn feet, sandbags, intestines and head spikes, chop dried tempeh, shred onion, cut pepper into small sections, mince ginger, and slice garlic.
3. Pour oil into the pot, low heat, add dried tempeh, and stir fry until fragrant.
4. Add diced peppercorns and sauté until fragrant.
5. Add pickled peppers and Pixian bean paste, and stir-fry the Pixian bean paste into red oil.
6. Add garlic and ginger and sauté until fragrant.
7. Add cooking wine to remove the peculiar smell of bean paste.
8. Add prawns and stir fry.
9. Add light soy sauce and dark soy sauce and stir fry.
10. Add clear water, boil for a while, and wait for the prawns to mature.
11. Add sugar, seasoning, and when the soup is reduced, add onions and stir-fry evenly, turn off the heat and take out.
12. After serving, sprinkle the pepper segments and white sesame seeds on the plate before serving.
Tips:1. If the taste is heavier, you can add dried chili.
2. After the prawns are cleaned, cut off the prawn feet, head spikes, sandbags, and gut.
3. After Pixian bean paste is added, the red oil must be fried to get the flavor.
4. After unsealing the blended oil, store it in a cool, dry place.
5. If there is no sesame, it can be omitted.
