The shrimps must be washed and cut into shrimps. Cut a knife on the back of the shrimps, add salt, cooking wine and white pepper. Mix well and marinate for 15 minutes.
The scallion is cut into segments; the ginger and garlic are cut into pieces, the pepper is cut into pepper rings, and the green pepper is diced.
Heat the oil in the hot pot, pour it into the base shrimp and fry until the shrimp shell turns red, and immediately fill it into the dish.
Continue to add oil to heat, fry the dried chili and chili sauce with a small fire, pour the scallion, ginger and garlic slices until the scent overflows, then add the soy sauce, salt, pour the grass shrimp, stir the peanuts, and finally add the sugar. Topped with cooking wine and sprinkled with pepper noodles.