The first type: spicy shrimp

Ingredients

A few white sea shrimps, with the back and sides cut open. Dried chili peppers, some Sichuan peppercorns, sliced ??ginger and garlic, shredded green onions, soaked a few chili peppers, and sliced ??a piece of soaked ginger.

Method

1. Pour oil into the pot, remember to use more oil, twice as much oil as usual for frying the same amount of meat and vegetables. Heat the oil over high heat until spicy, and pour in the shrimp.

2. Stir-fry for a while, add dried chili peppers and Sichuan peppercorns, stir-fry, and let the hot oil "squeeze" out the spiciness and numbness.

3. After the spicy and numbing smell comes out, add ginger and garlic slices, pickled peppers, and soaked ginger (do not add the green onion first)

4. After the ginger and garlic aroma is released, Add an appropriate amount of soy sauce, an appropriate amount of white sugar, and a little cooking wine. When the pot is about to start, add shredded green onions, stir-fry and add appropriate amount of salt. Then heat up the pot.

Second type: Prawns in Tomato Sauce

Ingredients

Half a catty of prawns, two spoons of green beans, a little shredded bamboo shoots, ginger, green onions, sugar and tomato paste , appropriate amount of cornstarch, salt, and MSG.

Method

1. Cut off the heads and long legs of the large prawns, wash and drain, wash the bamboo shoots and green beans and set aside.

2. Heat a red pot, add oil, sauté ginger and green onion, add prawns and fry on both sides until golden brown and five layers cooked. Add cooking wine, salt, a little water, cover and simmer for three minutes, add tomato paste and cook. When the sauce is thick, serve.

3. Heat oil in a red pot, stir-fry shredded bamboo shoots and green beans, add salt, MSG, and wet cornstarch to thicken. Bring to a boil and pour on the side of the prawns before eating.