1, shrimp clean, cut off the shrimp whiskers, remove the shrimp body dirt, pick off the sand line, with cooking wine and salt marinade.

2, potatoes washed and peeled, cut into strips, thick and thin and little finger like that can be.

3, potato strips dipped in the appropriate amount of starch, into the pot to fry a little, fry until golden can be removed from the oil.

4, marinated shrimp coated with a thin layer of starch.

5, the bottom of the pan with a moderate amount of oil, the shrimp on both sides of the frying, do not take a long time, red can be out of the pan.

6, dry red pepper chopped, chopped green onion and ginger, standby.

7, a small amount of oil in the pan, add chili peppers, peppercorns and onions and ginger burst incense, then put the potatoes and stir fry, put the fried shrimp.

8, put the appropriate amount of chili sauce, or oil splash hot pepper, stir fry evenly, sprinkle with green onions on the plate.

Dry pot, also known as dry pot dishes, one of the production methods of Sichuan cuisine, originated in Deyang City, Sichuan Province (said to have originated in Mianyang City, once part of Deyang belonged to the jurisdiction of Mianyang), dry pot, although it originated in the northern part of the Sichuan region, but the real dry pot will be Mianyang to flourish. It is characterized by spicy and fresh flavor. It was first popularized in Hunan, Hubei and Jiangxi, and then introduced and enhanced by Sichuan cooks.