Ingredients: 500 grams of fresh large shrimpBroccoli1 head, half a yellow bell pepper, 3 garlic clovesGinger3 pieces, driedDoubanjiang (fermented broad bean and chili paste)30 grams, 1 green onion

Seasonings: 4 tablespoons (60ml) of cooking wine, 1/2 teaspoon (3g) of salt, 1 tea (5ml) of plant oil, 1 tablespoon (15ml) of cooking wineLight soy sauce1 tablespoon (15ml)

2 tablespoons (30ml) of water, 1/2 teaspoon (3g) of sugar, 1/2 teaspoon (3g) of salt

Steps:

1) Trim the shrimp's antennae and the shrimp gun above the head (to avoid pricking when eating), then trim the "mouth" of the shrimp.Using scissors, cut from the head to the tail along the shrimp's back, use a knife to split the shrimp meat, and finally remove the shrimp line with a toothpick.

1) Place the dried Doubanjiang in a bowl, pour in the cooking wine and let it soak for 15 minutes. Once softened, discard the cooking wine, rinse the Doubanjiang clean and drain well before setting aside.

2)

Break the broccoli into bite-sized florets, peel off the outer layer of the stem with a knife, and cut them into strips.Boil water in a pot, add salt and plant oil, then blanch the washed broccoli for 1 minute before draining and drying it.Pour a little oil into a wok over medium heat, when the oil is about 40% hot, add the Doubanjiang and stir-fry until fragrant, followed by adding chopped and stir-frying, then quickly add the shrimp and stir-fry.

3)

Pour the mixed cooking wine, light soy sauce, water, and sugar into a container and mix well, then pour it into the wok and stir-fry until evenly distributed, cover with a lid.Cook over medium heat for 3 minutes.

4) Open the lid after 3 minutes, add the broccoli and yellow pepper slices, and stir with salt before turning off the heat.