1. Use scissors to cut off the legs and the shrimp. Pick out the shrimp thread and treat it with clean water, rinse and drain the water. Prepare an appropriate amount of dried chili pepper, pepper, star anise and ginger slices (I don’t like to eat green onions, so I didn’t put them. taste)
2. Add three tablespoons of cooking wine to the drained shrimp, one teaspoon of white pepper to remove the fishy taste, a little salt, a little bit, mix well, and marinate for about ten minutes.
3. The washed cucumbers and potatoes are cut into finger-thick strips. The starch on the surface of the potatoes is washed away, and the water is drained for later use.
4. Pour cooking oil in a hot pan. When the oil temperature rises, pour in the potato strips. During the process, the immature potatoes are fragile. Turn gently and fry them on medium heat for about 8 minutes. Remove and bottom the cucumber section.
5. Fry the prawns in the pan to change their color, and it will be better if you remove the back of the prawns and open them.
6. Pour some cooking oil in the hot pan, add garlic, ginger, pepper, star anise and chili to fry to get a fragrance, then pour into the hot pot bottom and fry on low heat to get the red oil
7. Pour in the fried shrimp, stir-fry for one minute, seasoning: appropriate amount of salt, chicken powder, light soy sauce, two tablespoons of sugar, turn it over, add the amount of water parallel to the shrimp, cover the pot and simmer for two minutes, and sprinkle some Sesame seeds (you can sprinkle some coriander to enhance the flavor, so I didn't put it), you can enjoy it!
Tips:Potatoes and cucumbers are side dishes. You can adjust the amount according to your preference. If it is not too troublesome, the potatoes can be fried again and taste better. The hot pot base has a salty taste, so the amount of salt should be controlled.
