Ingredients: 500g prawn, flower shell, one potato, one lotus root, one onion and one coriander, two spoonfuls of shredded ginger, shredded garlic, lobster sauce, oil consumption, soy sauce, cooking wine, salt, small red pepper and green pepper.

The preparation method of spicy flower shell dry pot shrimp comprises the following steps:

1, cut the ingredients and put them aside, and chop the lobster sauce to taste.

2. Boil water, add potatoes and lotus roots, and rinse with water after boiling.

3, the flower is boiled, soaked in water, rinsed and set aside.

4. Put oil in a hot pot and stir fry.

5, stir-fry until the shrimp changes color, add lotus root, stir-fry potatoes for a few minutes, and take out the pot.

Dry pot, one of the methods of making Sichuan cuisine, originated in Deyang, Sichuan, and belongs to the northern part of Sichuan cuisine. It tastes spicy and delicious.