Spicy Pot Shrimp
1.
Wash the prawns and trim off the beard, use a toothpick to remove the shrimp intestines, drain the water for later use; soak the sweet potato vermicelli in warm water in advance
2.
Peel and cut the fragrant lettuce, marinate with salt, squeeze the excess water; mince ginger and garlic, cut dried chili into small sections, and chop finely pixian bean paste for later use
3.
Pour the oil in the pot to heat, and fry the golden prawns and remove them for later use; pour out the excess oil, leave a little base oil and stir fragrantly with the pepper, then remove the peppercorns; add the minced ginger, minced garlic, and tempeh Stir fry with dried chili to get a fragrance, add Pixian bean paste and stir fry to get red oil
4.
Pour in a bowl of boiling water, add a little sugar and vinegar to adjust the taste; after the soup in the pot is boiled, add the soft soaked sweet potato vermicelli and cook for a while; when the vermicelli is almost cooked, add lettuce and fried prawns, continue Simmer for about 2 minutes (don’t cook for too long), prepare a large bowl from the pot, spread the vermicelli and lettuce on the bottom, arrange the prawns on top one by one, then pour in the remaining broth and sprinkle with coriander. Serve
