Griddle prawns are crispy and tender, the side dishes are fresh and tender, and they are spicy and fragrant. One way to make it is to fry the prawns in powder, fry them in a dry pan and stir-fry them with spicy sauce. Another way is to fry the noodles directly without powdering them until they are crispy on the outside and tender on the inside. Then stir-fry them with dry pot sauce or spicy sauce, peppercorns, and dried chili peppers. It will be spicy and delicious. When frying, the oil temperature should reach about 60% heat. After frying, take it out and re-fry it twice to achieve the effect of being charred on the outside and tender on the inside.

Griddle dishes are unique and very popular among diners. The main varieties of dry pot dishes include: dry pot chicken, dry pot duck, dry pot shrimp, dry pot crab, dry pot rabbit, dry pot bullfrog, dry pot pork ribs, dry pot beef, dry pot vegetarian dishes, etc. Dry pot prawns

Ingredients required: 350 grams of quick-frozen white shrimps, 50 grams of green bamboo shoots, 1 box of konjac silk knots, 20 grams of parsley, 150 grams of potatoes, 20 grams of onions, 20 millet and pepper segments grams, 5 grams of chopped green onion, 5 grams of ginger slices, and 5 grams of minced garlic.

Seasoning required: 10 grams of Sichuan peppercorns, 10 grams of Sichuan peppercorns, 15 grams of dried bullet chili, 15 grams of secret griddle sauce, 2 grams of MSG, 2 grams of chicken essence, 1 gram of sugar, 5 grams of cooking wine, 5 grams of Donggu soy sauce, 10 grams of red oil, 1 gram of sesame oil, 2 grams of pepper oil, and 2 grams of white sesame seeds.

Production process:

1. Remove the shrimp lines from the prawns, rinse them with clean water and drain them. Wash the parsley and cut it into sections of about four centimeters. Cut the onion into thin strips and mix it with the parsley and put it into the bottom of the dry pot as a base.

2. Peel the potatoes, cut into strips as thick as your little finger, rinse and wash. Cut the green bamboo shoots into strips, rinse and blanch the konjac shreds separately and set aside.

3. Fry the potato strips until golden brown, remove and control the oil and set aside.

4. Heat the pan, add oil (a little more oil), about 50% heat, add the prawns and deep-fry them. When the prawns are fried into golden brown, take them out and wait until the oil temperature rises again. Fry once. When the prawns are crispy on the outside and tender on the inside, remove the prawns to control the oil.

5. Leave the bottom oil in the pot and sauté the dry pot sauce until the red oil and aroma are released. Add the chopped green onion, ginger slices and minced garlic and sauté until fragrant. Add Sichuan peppercorns and peppercorns and stir-fry until fragrant, then add the bullets. Stir-fry the chili, millet and chili segments until fragrant.

6. Add the fried prawns, green bamboo shoot strips and konjac shredded knots, add cooking wine and stir-fry, pour in Donggu soy sauce, add salt, MSG and chicken essence to taste, stir-fry evenly, then pour in Sesame oil and Sichuan pepper oil, then pour a small amount of red oil out of the pan and put it on top of the dry pot dishes. Arrange the prawns and stack them neatly. Sprinkle a little white sesame seeds and garnish with chopped green onions.

6. Add the fried prawns, green bamboo shoot strips and konjac shredded knots, add cooking wine and stir-fry, pour in Donggu soy sauce, add salt, MSG and chicken essence to taste, stir-fry evenly, then pour in Sesame oil and Sichuan pepper oil, then pour a small amount of red oil and put it on top of the dry pot dishes. Arrange the prawns and stack them neatly. Sprinkle a little white sesame seeds and garnish with chopped green onions.

Dish features: dry and spicy, crispy prawns, soft and glutinous potatoes