Main ingredients: 500 grams of shrimp, 200 grams of lotus root.

Accessories: vegetable oil moderate, salt moderate, hot pot base moderate, pepper grains 2 grams, chili peppercorns moderate, cumin 1 gram, coriander moderate, cumin moderate.

Steps:

1, the main ingredients: 500 grams of shrimp, 300 grams of lotus root. . Accessories: moderate amount of vegetable oil, hot pot base, spicy peppercorns 10, spices (5 slices of allspice, 5 grams of cinnamon, anise 1, 10 grams of pepper grains, 2 grams of cumin, 2 grams of cumin) onion, ginger and garlic, cooking wine. Soak the spices in vegetable oil for 3 hours.

2, chili peppers soaked in cool water for 3 hours, green onions, ginger and garlic cleaned up, green onions cut into segments, the shrimp from the tail to the 3rd section, gently pick open the shrimp skin with a toothpick, with a toothpick down to pick out the shrimp line, cleaned and drained of water, peeled and cut into pieces of lotus root, soaked in cool water to pick up, drained of water.

3, hot pan cool oil, oil heat 8 into the next shrimp fried to color crispy, drain the oil, pour the hot oil.

4, once again, the pan is hot, pour into the infiltration of spices in the oil (about 50 grams), burned to 7 into the heat, plus hot pot base stir fry red oil out of the flavor.

5, add hot pepper.

6, add spices stir fry evenly out of spicy flavor.

7, add green onions, ginger and garlic stir-fry out the flavor.

8, add shrimp stir fry evenly.

9, add lotus root.

10, add cooking wine evenly, stir-fry until the lotus root coloring out of the pan can be, dry pot shrimp finished.