Mix the shrimp, cooking wine, salt, pepper and starch in a bowl. Set aside and marinated it for a while.
Mix the light soy sauce, sugar, vinegar, starch, water and sesame oil in a bowl to make the sauce.
Heat a wok with oil, and stir-fry Sichuan peppercorn and dried chili pepper until fragrant.
Add the shrimp in the wok and stir-fry until it cooked. Add green onion, ginger and garlic in the wok and stir-fry for a few times.
Pour the sauce and stir-fry until the shrimp covered with a thin layer sauce.
Add the almonds in the wok and mix well. Transfer it on a plate and serve.