1. Material: metapenaeus ensis, cucumber, lotus root, potato, rice cake and onion.

2. break the rice cake, boil it in the pot and drain the water for later use.

3. Cut the back of the shrimp after removing the gills and shrimp lines, wash and drain the water, and marinate with salt, pepper and a little starch 15 minutes. (The water must be fully drained, so that the oil will not splash when it is put into the pot. It is also fried more thoroughly, and starch is added to make the shrimp fried more thoroughly and crisply)

4. Pour more oil into the pot, and when it burns to smoke, pour in shrimp and fry until it becomes discolored, and then drain the oil in the pot. If you want the shrimp to be crisper, you can fry it again in the oil pan. Fried shrimp oil can be used for cooking)

Step 5 shred onions

6. Slice potatoes

7. Cut the lotus root vertically into strips. (Cut potatoes and lotus roots and soak them in water to prevent oxidation.)

8. Slice cucumber

9. Take another oil pan, add shredded onion and stir-fry until transparent.

10. Pour in the rice cake and potatoes and stir-fry until the potatoes are soft and rotten.

1 1. Pour in cucumber and add cooking wine, light soy sauce, a little soy sauce, spicy lobster sauce, black pepper, cumin powder, spiced powder, salt and sugar. (Other seasonings can be added according to taste)

12. Stir-fry well, then pour in the shrimp and stir-fry until the taste is blended.