The common practices of prawns in Wang Po are as follows:

Ingredients: 5g shrimp, 2 potatoes, 1 corn, half an onion, 1 onion, half a ginger and a proper amount of garlic.

auxiliary materials: 5g of Dahongpao hot pot bottom material, appropriate amount of dried pepper, appropriate amount of pepper, and a spoonful of Pixian bean paste.

1. Wash and peel potatoes and cut them into strips.

2. Cut the onion, ginger, garlic and onion for later use.

3. The corn is cooked and cut into pieces for later use. I pressed it a little too much with the pressure cooker this time, and it spread all over the place.

4. Remove the shrimp line and head, and wash for later use.

5. Pixian bean paste, Dahongpao hot pot bottom material, dried chili and pepper, for later use.

6. put oil in a hot pan (the oil content is better than potatoes), fry the potatoes until golden brown, and remove them for later use.

7. Add prawns in hot oil, fry them golden and take them out for later use.

8. Add dried chili, prickly ash, chafing dish bottom material and Pixian bean paste into hot oil, add a spoonful of oyster sauce and a spoonful of soy sauce, stir-fry until fragrant, then add corn and potatoes, stir-fry, then add a proper amount of water, boil and pour into a container for later use.

9. Pour in a proper amount of oil, add onion, ginger, garlic and chafing dish bottom material to stir fry until fragrant, then add prawns and onions, stir fry the pan slightly, pour into a container containing potatoes and sprinkle with cooked white sesame seeds.