Ingredients of dried shrimp: 500g of shrimp, 200g of lotus root, appropriate amount of vegetable oil, appropriate amount of salt, appropriate amount of chafing dish bottom material, 2g of pepper, appropriate amount of spicy peel, appropriate amount of cumin 1 g, appropriate amount of fragrant leaves and appropriate amount of fennel. The specific methods are as follows:

Tools/Materials: 500g of shrimp, 200g of lotus root, proper amount of vegetable oil, proper amount of salt, proper amount of chafing dish bottom material, 2g of pepper, proper amount of spicy peel, cumin 1 g, proper amount of fragrant leaves and proper amount of fennel.

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

2. Cool the oil in a hot pan. When the oil is 80% hot, fry the shrimp until it becomes discolored and crispy. Pick up the oil and pour the hot oil.

3. 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 to give a fragrance.

4, add spicy skin and spices and stir fry evenly to give a spicy taste.

5. Add onion, ginger and garlic, stir-fry until fragrant, then add shrimp, lotus root and cooking wine, stir-fry until lotus root changes color.

6, pan and plate, dry pot shrimp can be made.