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Live shrimp (about 1 kg 22 Liang), potatoes, winter bamboo shoots, celery, green onions, crab sauce, crab oil, monosodium glutamate, chicken essence, sugar and dried peppers.

1. Peel and dice potatoes, dice winter bamboo shoots, dice celery, dice green onions, just a little each for later use;

2. Clean the live shrimps, and then cut a knife on the back of each shrimp for post-production;

3. Add a proper amount of crab oil to the wok, and then add a little dried pepper and stir fry twice. Stir-fry shrimps, potatoes, winter bamboo shoots, celery stalks and green onions in a wok;

4. After frying for several times, the ingredients are almost cooked. Add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and continue to stir fry;

5. Stir-fry until the shrimp body curls and the color turns orange-red, that is, the shrimp has been cut, and then it can be served.

Chilli Shrimp (2)

The recipe name is the method of spicy shrimp (the most authoritative family version)

Sichuan cuisine

It belongs to hot pot type, Chinese kitchen dish.

The basic characteristics of this dish sauce are rich, fresh and spicy, and the shrimp meat is soft and tender.

The basic materials are live shrimp (South America) (about 1 kg ~ 2 Liang), potatoes, winter bamboo shoots, cucumbers, celery, green onions, ginger, garlic seeds, dried peppers, and seasonings: Haitian shrimp sauce, Chili oil, monosodium glutamate, chicken essence, Sichuan Xixian watercress (star anise, cinnamon, Amomum tsao-ko, cardamom and pepper).

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Production process:

Step 1: Peel potatoes, wash and cut into strips, fry with salad oil for later use, cut winter bamboo shoots and cucumbers for later use, cut celery for later use, cut green onions, and cut ginger and garlic into small pieces for later use.

Step 2: Clean the live shrimps, then cut a knife on the back of each shrimp and fry it with salad oil (family can use a little oil).

Step 3: set up a wok, add the mixed oil of Chili oil and salad oil (the ratio is 1/3), add star anise, cinnamon, tsaoko, Amomum villosum and pepper, stir-fry until fragrant, then add watercress, onion, ginger and garlic, and stir-fry the fried shrimps, potatoes, winter bamboo shoots, cucumbers and celery in turn.

Step 4: After frying for several times, the ingredients are almost cooked. Add shrimp sauce, then add a little monosodium glutamate and chicken essence. (Note: salt is not needed, but there is salt in watercress) Continue to stir fry.

Step 5: Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut off and can be taken out of the pot.

Step 6: Sprinkle sesame and coriander on the product and serve!