2Cut the scallions, garlic and ginger carefully and prepare them. Break up the dried chili pepper and star cinnamon peel and tear the fragrant leaves into small pieces.
3Heat the pan and put in soybean oil until smoke comes out.
4Pour in prawns and stir-fry until the shrimps are discolored. Remove the shrimps (its better to pour them out together, because the soup is very fresh after the shrimps are oiled, which will be used when the shrimps are stewed in the back).
5Add a little soybean oil to the pot to heat up. First add onion, ginger and garlic, stir-fry, then pour in three spoons of soybean paste and a little spark pot base material (mainly a little bit of base material left at home is not eaten for fear of waste), stir-fry and then pour in the pepper, dried pepper and spices prepared before.
6Then pour in the shrimp that had been oiled before, change the cover of the medium fire to simmer for three minutes, then stir-fry for 15 seconds, and pour in the starch mixture.
7Sprinkle the coriander section before leaving the pot, stir-fry slightly and evenly, then finish the pot!
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