Required ingredients: prawns, potatoes, onions, green and red bell peppers, green onions, ginger, garlic, dried chili peppers, dried peppercorns, potato starch, spicy sauce, hot pot base, salt, chicken essence.

Making Steps:

Step 1: Cut off the shrimp whiskers, legs and cavities with scissors, then cut the backs of the shrimp by pressing down on them with your hands and pick out the threads with a toothpick. Wash and pat the shrimp with some potato starch, toss to coat and set aside.

Step 2: Cut off the roots of green and red bell peppers and cut into small granules; wash and cut onions into small pieces; peel potatoes and cut into small strips; slice ginger and garlic, and cut green onions into small granules.

The third step: the pan is fully heated and refueled, the oil temperature to 50 percent of the heat into the cut potato strips, the whole open fire to fry the potato strips until crispy (potato strips slightly browned can be), and then use a leaky spoon to fish out the oil control.

The fourth step: the oil temperature continues to burn to 5 into the heat, into the prawns. Fry the prawns over high heat until the skin is crispy, then remove with a slotted spoon; continue to heat the oil to 70%, add the prawns and deep-fry for about 40 seconds, then remove from the fryer and control the oil.

Step 5: heat the pan, add the right amount of cooking oil, and then add a spoonful of spicy sauce, a hot pot base, stir-fry evenly, add green onions, ginger, garlic, dried chili peppers, dried peppercorns to continue to stir-fry out the flavor, and then pour into the fried prawns and potato strips, stir-fry evenly over high heat, according to personal taste, add the right amount of salt and chicken seasoning.

Step 6: Add a little sugar in the pot to refresh, stir fry evenly, from the side of the pot into a little soy sauce, stir fry evenly over high heat, pour green and red peppers and onions, continue to stir fry over high heat, until the onions are cooked and then you can dish up. Spicy shrimp production is complete!

Note

1, open the back of the shrimp must be careful, to prevent the shrimp slide cut fingers; shrimp back is best to open a little deeper, so that it is easier to taste.

2, the first time the pan fried shrimp, because the shrimp in the water, easy to hot oil splash, to prevent scalding.