Recipe: Dry pot spicy shrimp

Home Cooking Recipe: Dry pot spicy shrimp



  1. Shrimp to the gun, whiskers, intestines, clean, add cooking wine and a little salt soak for a while; potatoes peeled and cut into thick strips; cucumber cut into strips; parsley to roots washed and cut into sections; pepper washed to stalk and seed; Prepare ginger slices, garlic cloves and shallots;

  2. Pour the oil into the pot and heat it. Drain the surface of the potatoes and fry them in a frying pan until the goldens are removed. Control the oil; pour the shrimps until the shrimps are bent and the shells of the shrimps become crispy and oily;

  3. Leave the base oil in the pot, add the onion ginger and garlic, and sauté the dried chili, then add the Sichuan spicy sauce and stir-fry; pour the fried shrimp, potatoes and cucumber and the rice cake to stir fry, add the soy sauce and sugar to the color, Ingestion

  4. Add the spicy peanuts after serving, sprinkle with cooked sesame seeds, and put the parsley.


The cooking of spicy shrimp requires a process of frying and frying. In order to avoid the loss of water in the shrimp, it is recommended not to open the back; when removing the shrimp intestine, just use a toothpick to insert in the third section of the shrimp body, you can easily pick Out.

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