Spicy Shrimp
1.
The raw material picture, the shrimp is picked, washed, cleaned and opened to remove the intestines.
2.
Cut potatoes into strips, cucumber into strips, red pepper into sections, and ginger slices for later use.
3.
In a frying pan, first fry the potatoes slightly yellow, add cucumber and garlic, fry them, remove them, and spit out the oil once again on high heat.
4.
The prawns are fried in a frying pan to change their color, and then fried again.
5.
Pour out all the oil in the pan, and stir-fry the Pixian Douban and Chopped Pepper with the remaining oil on a low heat. Add the sliced ginger and stir well.
6.
Add the shrimp, cook one tablespoon of cooking wine, one teaspoon of sugar, half a bowl of broth, stir and simmer for three minutes.
7.
Add the fried potatoes, cucumbers and garlic, add a tablespoon of cooking wine, and a half teaspoon of salt. Shake the pot until the potatoes are evenly covered with the soup.
8.
Turn off the heat and add some chicken essence to enhance the flavor.
Tips:
This dish is fried, and the shrimp is crispy on the outside and tender on the inside. Especially delicious. Pixian watercress is a must for heavy taste, but it must be sautéed on low heat until the oil and sauce are combined, and a little sugar is added to make it delicious.
The oil for frying can be filtered and made into chili oil or spice oil, which is good.
In the last step, don't cook for too long, it's all cooked stuff, just dipped in the soup!
