Clean the shrimp and drain. Then marinate with 1 tablespoon of cooking wine and several ginger shreds for around 10 minutes.
Bring some water in a large pot with several drops of cooking oil and 1 teaspoon salt. Cook side ingredients until soft. You can use other side vegetables too. Transfer out and place on the bottom of your serving bowl.
Heat up around 3 tablespoons of cooking oil until really hot. Place drained shrimp in to fry for around 40 seconds to 1 minute until the shrimp is almost cooked (the shell begins to change color). Transfer the shrimp out and remain the oil in wok.
Add garlic, ginger, green onion, Sichuan peppercorn to stir fry until aroma. Then add doubanjiang to fry for the red oil. Add warm water, salt and light soy sauce by order. Simmer the sauce for 5 minutes.
Return shrimp in to cook for another 1 minute. Transfer all the content to the serving bowl. Garnish roasted sesame seeds.
Heat up around 1 tablespoon of oil in wok and then pour the hot oil the surface of the serving bowl.
Decorate with coriander and serve directly.
Notes
You can add broccoli, cucumber too. Since both doubanjiang and soy sauce are salty, I only list 1 teaspoon salt in recipe. Taste your soup and adjust the amount accordingly.