Put special cooking oil in the pan, add ginger slices and garlic slices, add dried Chili and pepper, stir-fry Pixian bean paste and Chili sauce, add fried prawns, add chicken essence and monosodium glutamate cooking wine, and immediately take out the pan. Put it into the pot with potatoes and onions, pour all the ingredients into the pot, and fry the potatoes with the remaining oil for about 3-5 minutes. Potatoes can be pinched with chopsticks) and then taken out for later use. Add some sugar and salt. If it is too dry, add less water, add two spoonfuls of Chili oil and stir-fry until cooked. Add chicken essence, pour it into a dry pot, and make a spicy shrimp dry pot.
Add a little salt, marinate in cooking wine for about 3 minutes, control the moisture, pat the starch, add salad oil to the pan, pat the prawn with 70% to 80% fire to dry powder, fry until golden brown, take out the oil, leave the oil in the pan, add the shredded onion, stir fry quickly for 10 second, take out the pan, pour the oil into the oil pan, and add pepper, ginger, dried pepper and garlic. Add the side dishes and stir well. Add sugar, chicken essence, pepper and oyster sauce and stir well. Dry pan oil is fried by itself. If not, it is also good to buy spicy griddle oil. Just add cumin powder to cumin flavor, eat spicy dried Chili or add Chili essential oil.
There is no need to add salt in the whole process, because Pixian bean paste is salty enough. Never use monosodium glutamate for cooking, and occasionally use a little chicken essence for soup. And seafood does not use monosodium glutamate chicken essence at all. The most important thing in cooking is that people with allergies should be careful when eating shrimp, because there is no good way to prevent seafood allergies except to avoid eating specific allergens.