Ingredients: 500g shrimp and 200g lotus root.

Accessories: appropriate amount of vegetable oil, appropriate amount of salt, appropriate amount of hot pot bottom material, 2g of pepper, appropriate amount of spicy skin, cumin 1g, appropriate amount of fragrant leaves and fennel.

Steps:

1. Material: 500g of shrimp and 300g of lotus root. . Accessories: appropriate amount of vegetable oil, chafing dish bottom material, spicy skin 10 slice, spices (5 slices of fragrant leaves, 5g of cinnamon, star anise 1 slice, pepper 10g, 2g of cumin and 2g of fennel), onions, ginger, garlic and cooking wine. Soak the spices in vegetable oil for 3 hours.

2. Soak the spicy skin in cold water for 3 hours, wash the onion, ginger and garlic, cut the onion into sections, count the shrimps from the tail to the third section, gently stir up the shrimp skin with a toothpick, pick out the shrimp line with a toothpick, wash and drain the water, peel and cut the lotus root, soak in cold water and drain the water.

3. Cool the oil in the hot pot. When the oil is 80% hot, fry the shrimp until it becomes crispy. Pick up the oil and pour the hot oil.

4. Heat the pot again, pour in the oil soaked with spices (about 50g), heat it to 70%, add the chafing dish bottom material, and stir-fry the red oil for fragrance.

5, add spicy skin.

6, add spices and stir fry evenly, giving a spicy taste.

7. Add onion, ginger and garlic and stir-fry until fragrant.

8. Add shrimp and mix well.

9. add lotus roots.

10, evenly add cooking wine, stir-fry until lotus root becomes discolored, and dry shrimps.