Step step

1

Cut off the whiskers of prawns, then open the back to remove the shrimp line, sprinkle some salt and cooking wine to marinate the prawns for taste.

Step step

2

Peel and slice the lotus root, cut the potato into strips with the width of 1 cm, soak it in water to remove the starch inside, and also prevent oxidation and blackening. Cut the parsley into small pieces for later use, and add it according to your taste, such as fungus and lettuce.

Step step

three

Sprinkle some starch on the marinated shrimp, grab it well, and then fry it.

Step step

four

Put oil in the pan, put the shrimp in when the oil temperature is 50% hot, fry until the skin turns red, take it out, and fry it again, so that the shrimp will be crisp.

Step step

five

Fry the potato chips and lotus root slices in oil until the surface is golden, and then take them out. At this time, the potatoes and lotus root are already nine ripe.

Step step

six

Leave a little base oil in the pot, add bean paste and stir-fry until fragrant, stir-fry red oil, then add dried pepper and pepper and stir-fry until fragrant, and then add chopped shallots and stir-fry.

Step step

seven

Add shrimp and potato lotus root and stir fry.

Step step

eight

Add soy sauce, sugar and pepper to taste, and use less salt, because the bean paste is already salty, and you can do without salt.

Step step

nine

Shrimp and vegetables are ripe, just stir-fry and taste, and finally add parsley.

Step step

10

Stir-fry for a while, pour into a small casserole, sprinkle with sesame seeds and chopped coriander, and you can eat.