Ingredients: shrimp, lily, celery, salt, cooking wine, starch, pepper, oyster sauce, onion oil.

Practice: cut celery into sections. Marinate the processed shrimps with a little salt, pepper and cooking wine, sprinkle with a teaspoon of raw flour and fish well. Heat the pot, add onion oil, and when the oil temperature is about 50%, add shrimp to make it slippery quickly, and the shrimp will change color to control the oil in the pot. Leave a little base oil in the wok, add celery and stir-fry slightly, then stir-fry the lily together until it is broken, add a proper amount of refined salt to taste, pour in shrimp, add 1 spoon of homemade mixed soy sauce, and turn the ingredients in the wok evenly to serve.

Fried shrimp with lotus root

Ingredients: shrimp, lotus root, salad oil, salt, chicken essence, cooking wine, soy sauce and shallots.

Practice: Wash the shrimp, remove the mud intestines and cut off the hair. Slice the tender lotus root, soak it in clear water and add a spoonful of vinegar. Slice the tender lotus root, stir-fry it in the pot, turn it over a few times, add appropriate amount of salt and chicken essence, and immediately take it out of the pot. Heat the pot again, add oil, stir-fry the onion for a while, stir-fry the shrimp, add light soy sauce to watch the shrimp change color, then pour in the stir-fried lotus root and stir-fry, and pour the cooking wine out of the pot.