Raw materials: live shrimp (about 1 kg 2 Liang)

Ingredients: potatoes, winter bamboo shoots, celery and green onions.

Seasoning: crab sauce, crab oil, monosodium glutamate, chicken essence, sugar, dried pepper.

Production process:

Step 1: Peel and dice potatoes, dice winter bamboo shoots, cut celery into strips, and cut green onions into sections, a little for later use.

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

Step 3: Add a proper amount of crab oil into the wok, and then add a little dried pepper and stir-fry twice. Put shrimps, potatoes, winter bamboo shoots, celery sticks and green onions into a wok and stir-fry them back and forth.

Step 4: Stir-fry a few times, the ingredients are almost cooked, add crab sauce, add a little monosodium glutamate, chicken essence and sugar, and 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.

Taste of dishes: the sauce is fresh and slightly spicy, and the shrimp meat is tender and delicious.

Features: This dish is an authentic Sichuan dish. Shrimp contains high protein, which can meet the needs of human body. It also contains a lot of calcium, which can supplement the calcium needed by the human body. Eating in autumn and winter can enhance the cold resistance.

Note: First of all, you can't fry crab sauce. Crab sauce is a secret recipe of the store, so if you want to make it, you can use a mixed sauce of sweet noodle sauce and seafood sauce instead. Try to make a spicy shrimp!