1. Peel potatoes and cut into strips, shred ginger, cut chives into small pieces, cut garlic into pellets, wash dried chilies and cut in half
2. Shrimp to go to open the back and go to the gut
3. Heat the pan with hot oil, put the shrimp in the pan and fry until crispy, pick up
4. Deep fry the potato strips and scoop up
5. In another pan, sauté the scallions, ginger, garlic, and Pixian bean paste
6. Add the dried chili section and the peppercorns and continue to fry until the aroma is still low.
7. Turn to high heat, add shrimp and potato flakes, white sesame seeds, light soy sauce, cooking wine, sugar, stir fry evenly, sprinkle the shallots and drizzle a few drops of white vinegar before starting the pan.
Tips:1. The oil of fried shrimp should be high temperature, so that the shrimp meat can lock the moisture and keep the crispy feeling of the shell;
2. A few drops of white vinegar before starting the pot can enhance the flavor and remove the fishy. You can leave it on if you don't like it.
