1, main ingredients: more than one fresh shrimp 10, two parsley, two lotus root slices, one dried red pepper, two teaspoons of Pixian bean paste with red oil, an appropriate amount of onion, a spoonful of chicken essence, three tablespoons of cooking wine, a spoonful of white sugar, an appropriate amount of white sesame seeds, a spoonful of pepper, an appropriate amount of ginger and minced garlic. Cut the prawns along the back from beginning to end, pick out the shrimp line with a toothpick, fry the prawns in the oil pan until the skin is crisp. Stir-fry dried red peppers with base oil. Slice lotus root, cut celery and coriander. Add pepper and stir-fry for a while, stir-fry chives, ginger and garlic, and add Pixian watercress to stir-fry until fragrant. Add vegetables and stir-fry until raw. Add parched dried chilies and prawns, cook cooking wine, add sugar and chicken essence, sprinkle sesame seeds, and stir fry.

2, ingredients: 500 grams of shrimp, potatoes, celery ginger, garlic, peanuts, coriander, dried peppers, pepper, Lee Kum Kee Sichuan spicy sauce 25 grams, a little cooking wine. When the shrimp is decapitated, the gut is pulled out and washed, and marinated with salt and cooking wine for a while. The leaves of Oenanthe javanica are removed, the stems are cut into inches, the parsley is also cut off, the potatoes are cut into thin strips, the starch is washed off with water, and the water is drained and dried with a napkin; The peanuts are also washed, and the water is also wiped off with a napkin. The oil is cold in a hot pot and the fire is low. Add the peanuts and fry them, drain them and take them out. Slice garlic and shred ginger for later use. The potatoes are also fried. After the shrimp is marinated, the excess water on the surface is also wiped off, and the shrimp is fried in a hot pan and served out. Wash the pot and add ginger, garlic, dried pepper and pepper to saute. Add Lee Kum Kee Sichuan spicy sauce and stir-fry until fragrant. Then add the fried shrimp and stir fry quickly and evenly. Add potato chips and cress, stir-fry to taste. Cook a little cooking wine and fish sauce, sprinkle with fried peanuts and coriander and stir-fry evenly.

3. Ingredients: 400g shrimp, 3 tablespoons cooking wine, potato 1 piece, lotus root 1 piece, celery, onion, ginger, garlic, 4 dried peppers, 20g soy sauce, sugar 1 teaspoon, 5g sesame seeds and 2 teaspoons of bean paste. Wash the shrimp, pinch off the head, of course, the head can not be pinched off! Then marinate with cooking wine 15 minutes or so. Slice potatoes and lotus roots and soak them in clear water. Wash several celery sticks and cut them into sections for later use. Heat the oil pan in advance, wrap the marinated shrimps with a little corn starch and fry them in oil. If there is no corn flour, they can be left unwrapped until the surface is golden yellow. Then put the potato chips and lotus root slices in the oil pan, fry them until the surface is slightly yellow, and take them out for later use. Cut ginger slices, onion segments and garlic cloves for later use. Take another wok, pour in a little oil just fried shrimp, add ginger slices, onion segments and garlic cloves to fry until fragrant, and then add two teaspoons of bean paste. Stir-fry over low heat until red oil is produced. Stir-fry the fried potato chips and lotus root slices in a pot. Then add the fried shrimp and stir fry. Add the celery pieces. Finally, add sugar, light soy sauce, continue to stir evenly, and add a little chicken essence to mix before taking out the pot. Finally, dish and sprinkle sesame seeds! Delicious spicy shrimp can be eaten!