Ingredients: 500g shrimp and 200g lotus root.

Accessories: appropriate amount of vegetable oil, salt, chafing dish bottom material, 2g of pepper, appropriate amount of spicy peel, cumin 1 g, fragrant leaves and fennel.

Steps:

1, Ingredients: 500g of shrimp and 300g of lotus root. . Accessories: appropriate amount of vegetable oil, chafing dish bottom material, spicy peel 10, spices (5 slices of fragrant leaves, 5g of cinnamon, star anise 1 0, prickly ash 10g, 2g of cumin and 2g of fennel), onion, ginger, garlic and cooking wine. Soak the spices in vegetable oil for 3 hours.

2. Soak the spicy skin in cold water for 3 hours, clean up the onion, ginger and garlic, cut the onion into sections, count the shrimp from the tail to the third section, gently pick up the shrimp skin with a toothpick, pick out the shrimp line with a toothpick, clean and drain the water, peel the lotus root and cut it into pieces, soak it with cold water, and drain the water.

3. Cool the oil in a hot pan. When the oil is 80% hot, fry the shrimp until it becomes discolored and crispy. Pick up the oil and pour the hot oil.

4. Heat the pot again, pour in the oil soaked with spices (about 50g), heat it to 70%, add the chafing dish bottom material and stir-fry the red oil to give a fragrance.

5, add spicy leather.

6, add spices and stir fry evenly to give a spicy taste.

7. Add onion, ginger and garlic and stir-fry for fragrance.

8. Add the shrimp and stir well.

9. Add lotus roots.

10, add the cooking wine evenly, stir-fry until the lotus root changes color, and then dry the shrimp.