1, clean the shrimp, cut off the whiskers, remove the dirt in the shrimp, remove the sand line, and marinate with cooking wine and salt.

2, potatoes washed and peeled, cut into strips, the thickness is just like the little finger.

3. Dip potato chips with proper amount of starch, fry them in a pot, and fry until golden, then remove the oil.

4. Pickled shrimp is stained with a thin layer of starch.

5, put the right amount of oil in the pan, fry the shrimp on both sides, not for a long time, turn red and you can go out.

6. Chop the dried red pepper and chop the onion and ginger for later use.

7. Put a small amount of oil in the pot, add pepper, pepper and onion ginger to saute, then add potatoes and stir fry, and add fried shrimp.

8, put the right amount of Chili sauce, or oil spicy, stir fry evenly, sprinkle with chopped green onion to serve.

Dry pot, also known as dry pot dish, is one of the production methods of Sichuan cuisine. It originated in Deyang City, Sichuan Province (once it originated from Mianyang City, which once belonged to Mianyang's jurisdiction). Although it originated in northern Sichuan, it was Mianyang that really carried forward the dry pot. It is characterized by spicy and delicious taste. It was first popular in Hunan, Hubei and Jiangxi, and was introduced and promoted by Sichuan chefs.