Spicy shrimp, a shrimp method that our family likes very much. Bright in color and spicy in taste, it belongs to Sichuan cuisine and captures the taste buds of many people. Today, let's share how to cook spicy shrimp at home.

Ingredients: prawn, cucumber, celery, onion, ginger, garlic, chives, cooked sesame seeds, salt, oil, bean paste, dried Chili, soy sauce, sugar and cooking wine. Step 1: Clean the fresh prawns, extrude the shrimp pouch and shrimp thread at the joint between the body and the head, cut off the shrimp whiskers, open the shrimp back after cleaning, and then add a proper amount of cooking wine and ginger slices to the shrimp.

Step 2: Wash and cut cucumber, wash and cut celery, shred onion, shred ginger, mince garlic, chop dried pepper, chop bean paste and chop chives for later use.

Step 3: Pour more oil into the pot, dry the marinated shrimp with kitchen paper towels, and splash oil when frying again. When the oil temperature is 70% hot, pour in the shrimp and fry until the shrimp shell turns red. Take it out and fry it again after the oil temperature rises again. Enlarge and take out the shrimp shell.

Step 4: Leave oil in the bottom of the pot, add minced ginger and garlic, shredded onion and dried chili, stir-fry until fragrant, add sliced cucumber and celery, stir-fry until broken, and add chopped bean paste and stir-fry red oil.

Step 5: Pour in the fried prawns, stir well, add appropriate amount of salt, sugar, soy sauce, oyster sauce and pepper, stir well, and finally sprinkle with chopped green onion and cooked sesame seeds.

It is best to choose live shrimp for this spicy shrimp. Only live shrimps have the densest meat and the best taste. Another dish that can be derived from this dish is spicy squid and shrimp, that is, there is a squid beard in the ingredients, and other ingredients remain unchanged. If you heat it in a dry pot, you can spread some leeks at the bottom of the pot, eat all the squid and shrimp and try vegetarian dishes.

Cooking tip: When choosing shrimps, be sure to choose fresh ones. The skin of shrimp should be smooth and bright, not black. Shrimp has compact meat, elastic body and shiny surface. Shrimp is not sticky in your hand. Shrimp line must be removed. Don't cut both ends of the shell when you go to the shrimp line. You'd better pick it with a toothpick, otherwise it's easy to turn around and lose your tail when frying.