How to Make Ginger-Garlic Spicy Shrimp, Fresh and Fiery, Perfect with Rice

Several white shrimp, split along the back. Main seasonings: dried chili peppers, a handful of Sichuan peppercorns, ginger and garlic sliced, scallions shredded, a few pickled chili peppers, and a piece of pickled ginger also sliced. Pour oil into the wok, remember to use a bit more, about double the oil you'd use for stir-frying the same amount of meat dish over high heat until the oil is hot, then add the shrimp. Stir-fry for a bit, add the dried chili peppers and Sichuan peppercorns, and keep tossing so the hot oil "squeezes out" both the spicy and numbing flavors. Once the spicy and numbing flavors come out, add the ginger and garlic slices, pickled peppers, and pickled ginger (don't add the scallions yet). After the ginger-garlic aroma is released, add an appropriate amount of soy sauce, an appropriate amount of white sugar, and a little cooking wine. Just before taking it off the heat, add the shredded scallions and stir-fry. Add an appropriate amount of salt.