Shrimp back opening. Put in cold water. Boil it out and pick it up.
Pick up the shrimp, add cooking wine, white wine, a little soy sauce, and marinate a lot of ginger. (It is best to marinate in the refrigerator in the summer). It takes about 3 hours.
The lotus root is cut into strips, and the cucumber is peeled and cut into strips. Sprinkle salt on the cucumber strips and set aside.
Hot pot hot oil, lower lotus root strips, simply stir fry, then pour the marinated shrimp soup. Stuffed for 5-10 minutes.
Pour the marinated shrimp, stir fry, add water that has not been used, and boil.
Add sugar, salt, and sesame seeds.
The cucumber is washed with water to remove the salt from the surface and placed in the bottom of the bowl. The ingredients in the pot are served.