Name: Spicy Griddle Shrimp (alcohol Pot Version)
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Prawns; 1 section Lotus root; Potato Leek Leaf Powder; Some oil; 5g pepper; 3 tablespoons Cooking Wine; 1 tablespoon Soy sauce; Some Green onions; 2/1 onion; a little green pepper; 10g Dried red chili; 7 cloves Garlic cloves; 20 capsules Peppercorns; 1 piece Hot pot bottom material; 3 tablespoons Pixian Doubanjiang; 1 Garlic sprouts; 3g Sugar

Spicy Griddle Shrimp (alcohol Pot Version)

by Xiao Bao E Niang 131425

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

Dry pot dishes are named relative to hot pot. Literally, a dish cooked with oil with little or no water is a bit similar to dry stir-fried dishes. But different from dry stir-fried dishes, this dry-pot dish is a dish prepared by cooking the favorite ingredients and then pouring them into the pot to continue heating, while eating and heating.

Griddle dishes combine the cooking characteristics of hot pot and small stir-fry dishes, and further enhance the taste of various ingredients. Each piece of spicy and hot dishes is so mellow and rich. The taste and way of eating are very good!

This time I used potato and leek leaf powder and lotus root as side dishes. Potato powder can taste the famous spicy powder when I was in Bao Da’s army. It is strong and smooth, spicy and delicious. Try it.

Spicy Griddle Shrimp (alcohol Pot Version)

1. Clean fresh prawns

2. Minus the shrimp silks, use a toothpick to pick out the shrimp intestines one by one at the second section of the back of the shrimp

3. After cleaning and drying again, add pepper and marinate in cooking wine for about 20 minutes

4. The potato flour is soaked in warm water in advance. The potato flour is bought. It is too wide to taste. Cut in the middle and cut into leek leaf flour

5. Wash lotus root, garlic and dried chili

6. Shred the onion and spread it on the bottom of the alcohol pot, and use the moisture in the onion to directly heat the bottom of the pot

7. Garlic smashed, lotus root slices soaked

8. Cut the green onions, garlic sprouts, and green peppers with a knife

9. Chinese pepper, hot pot base, bean paste, set aside

10. Fill the pan with oil, add the prawns, fry on high heat until both sides turn red

11. Fill the pot with oil, add the hot pot bottom, stir fry the bean paste on a low heat to get the red oil

12. Add Chinese pepper, dried chili and green onion, stir fry until fragrant

13. Stir fry with lotus root

14. Stir fry the leek leaf powder

15. Braised soft vermicelli with a little bit of water

16. Add green pepper pieces and stir fry the white part of the garlic sprouts

17. Increase the shrimp, smash the garlic and stir fry

18. Add the leaves of the green garlic sprouts, order a spoonful of light soy sauce to taste, and 3 grams of sugar for flavor

19. Put it out of the pot and put it on top of the onion in the alcohol pot

20. Add alcohol to the base, put the prawns in a dry pot on a fire, and enjoy while heating

21. You can sprinkle some sesame seeds

Tips:
1. The prawns are fried in a pan with a large area, which can reduce the amount of use
2. Cut wide potato noodles in the middle to make leek leaf noodles, which is convenient for tasting
3. Because there is salt in the sauce, no more salt
4. If you are worried that the heating of the alcohol pot will cause a paste bottom, you can put out the alcohol block after heating, and then reheat it after eating it for a while.