1. Peel the good potato (sweet potato), wash it and cut it into strips, fry it with salad oil for later use, cut the good winter bamboo shoots (or cooked cauliflower) into strips for later use, cut celery into strips, cut green onions into sections, slice ginger and garlic, and cut shallots for later use.

2. Clean the live shrimp, then cut a knife on the back of each shrimp (it is best to stutter) and fry it with salad oil (a small amount of oil is available for family use).

3. Set up a wok, add the mixed oil of Chili oil and salad oil (the ratio is 1/4), add star anise, cinnamon, Amomum tsaoko, Amomum villosum and Zanthoxylum bungeanum, then add watercress, onion, ginger and garlic, and stir-fry the fried shrimps, potatoes (sweet potatoes) and winter bamboo shoots (cauliflower) in turn.

4. After frying for several times, the ingredients are almost cooked. Add shrimp paste, then add a little monosodium glutamate and chicken essence. (Note: salt is not needed, there is salt in the watercress) Continue to stir fry. 5. Stir-fry until the shrimp body curls and turns orange-red, that is, the shrimp has been cut and can be cooked.

6. Sprinkle sesame, coriander and shallots on the product and serve!

7, the supermarket bought a generation of hot pot bottom material, after eating shrimp and putting it in the pot, the leek flavor is stronger! Then add appropriate amount of chicken essence monosodium glutamate and bone soup according to taste!