Delicious dried shrimp, can't help but want to have a drink~ Unfortunately, alcohol allergy...
After the shrimps are washed, cut the spare parts of the shrimp legs, tails and head with scissors, cut them off with the scissors, remove the shrimp line, pour the cooking wine and salt for 5 minutes.
Peel the potatoes, cut the strips, wash off the excess starch with water and put it up for use. Wash the slices with cucumber and wash the shreds with onions.
Ginger slices, onion fists peeled and flattened, cyan red peppers are cut into circles, parsley is cut into sections, and the above materials are placed ready for use.
The salted shrimp is washed with water and dried to remove excess water to avoid splashing oil when the pan is placed.
Pour half a bowl of peanut oil into the heat. After the oil is warmed up, pour the shrimp. Turn the shrimp body on both sides of the chopsticks and fry until the sides of the shrimp are golden. It is about 7.8 mature. The spare shrimp oil is left in the pot.
Continue to fire and pour the potato strips, fry the remaining shrimp until the golden yellow 7 matures, and set aside
Continue to heat the shrimp oil in the pot, pour in the ginger, onion, garlic, red pepper, pour the incense, pour the onion and cucumber, add the Laoganma cardamom and oyster sauce and stir well.
Pour the fried potatoes and prawn into the stir fry for 3 minutes, and turn off the prawn.
Finally put the coriander, sprinkle cooked sesame and you're done!
Began to eat!