Sparerib 500g

Shrimp 350g

Potatoes 1 piece

Green shoot head 1 root

Lotus root 1 node

Appropriate amount of auricularia auricula, bean skin and konjac

Onion 1 root

Garlic 10 or so

Ginger 1 piece

Griddle seasoning 1 package

Pixian watercress 2 tablespoons

Appropriate amount of dried pepper and pepper.

A small amount of fragrant leaves and star anise are optional.

Sesame and celery are suitable for decoration.

The practice of dry pot ribs shrimp

Wash the ribs, splash water (put a few slices of ginger and a spoonful of cooking wine in warm water, add raw ribs and boil them, and skim off the floating foam), then simmer for 30~40 minutes, and then pick them up and drain them when cooked; Wash the shrimp, remove the beard, cut the back with scissors, and remove the shrimp line, which is also convenient for the later part to taste.

Peel and cut potatoes, cut green bamboo shoots, slice konjac and lotus root, wash and tear fungus into small pieces, and cut bean skin into thick shreds. Boil hot water in a pot, boil the above materials separately, and pick them up for later use after breaking. Cut the onion, cut the garlic head into two pieces, cut the garlic but slice the ginger.

Pour sesame seeds into a pan (without oil), stir-fry slightly, and stir-fry until fragrant; Then pour some oil into the pan and fry the potatoes and shrimps respectively. Fry the potatoes until the surface is yellow, and fry the shrimps until the shrimps turn red. Take out the pan and set aside. (I'm bold and troublesome. I just pour raw shrimp into the pot and fry it. Cover the shrimp with a pot cover and it won't jump. You can also cook the shrimp until it changes color. )

Pour the oil in a wok, after the oil is heated by medium heat, add half of ginger, onion, garlic, spices, dried peppers and dried prickly ash to stir fry until fragrant, add more than half of the seasoning in a wok to stir fry evenly, turn on high heat and pour in the ribs drained in step/kloc-0 and the shrimps fried in step 3 in turn, stir fry evenly, and take out after the shrimps and ribs are completely colored.

The same as in step 4, stir-fry the spices first, then add the seasoning in the dry pot, and pour the vegetables into the pan and stir-fry evenly (vegetables are put in order according to the difficulty of eating, and potatoes and green bamboo shoots that are not easy to taste are put first). After the vegetables are fried, you don't need to take them out. Pour in the shrimps and ribs in the four steps and stir well, then take them out and put them on a plate.

Sprinkle sesame seeds and celery on the plate, decorate and eat.