1. Remove the shrimp thread, shrimp gun, shrimp silk, cucumber, green bamboo shoots, lotus root and cut into strips, dried chili, sliced ginger, garlic and set aside
2. Heat the pan with wide oil
3. Add shrimp when the oil is 70% hot
4. Fry in a frying pan for 2 minutes to remove and set aside
5. When the oil temperature rises again, the lotus root and green bamboo shoots
6. Fry in a frying pan for 3–4 minutes and remove for use
7. Leave the bottom oil in the pot, add the ginger slices
8. Add dried chili and dried pepper
9. When the dried chili and dried Chinese pepper are fragrant, add the fried shrimp, stir and evenly spray into the cooking wine
10. Add the sliced garlic
11. After adding the garlic slices, add the Wangjiadu spicy pot ingredients and stir fry
12. Stir-fry evenly, add the fried lotus root and green bamboo shoots
13. Then go to the cucumber strips
14. After stir-frying evenly, add appropriate amount of salt and chicken essence according to your taste
15. Finished product
Tips:Pay attention to safety when frying the shrimp, because there is water on the shrimp, it will splash the oil and burn your hands when you enter the pan.
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