Spicy dry pot shrimp, spicy and fragrant, with wine and rice!

Spicy dry pot shrimp

Prepare the ingredients

Chilled shrimp, lettuce, lotus cabbage, sweet potato

Fruits: corn, celery, snow peas

Camellia oil, ginger garlic, dried red pepper

Sichuan pepper, sesame pepper, hot pot base

Salt, light soy sauce, chicken essence

Specific steps:

Appropriate amount of chilled shrimp, remove the head and wash the shrimp line

Add salt, cooking wine, cornstarch, grasp well and marinate slightly

Peel the lettuce and cut into strips

Peel the lotus cabbage and cut into strips

Blanch the snow peas and change them to a knife

Ripe fruit corn cut into small pieces

Cut sweet potatoes into strips

Heat an appropriate amount of oil in a pan

Lotus strips and sweet potato fries are fried and removed

Fry the shrimp until removed from the shell

Leave the bottom oil in the pan

Ginger garlic, Sichuan pepper, sesame pepper, dried red pepper stir-fry until fragrant

Pour in an appropriate amount of water, add the hot pot base and bring to a boil

Put in the fried shrimp and corn

Add salt, light soy sauce and chicken essence to taste

Cook for 2 minutes to taste

Lotus strips, sweet potatoes, snow peas, lettuce strips

Stir-fry twice

Sprinkle with millet peppers, celery segments, and white sesame seeds

Stir well and serve