1. 15 phoenix claws with water rinse 1 hour, fishing out chopped toes, into the boiling water blanching 3 minutes over high heat, fishing out the water control, into the spicy marinade, low-fire brine to maturity, turn off the fire and simmer for 15 minutes.

2. 500 grams of fresh shrimp cut off the shrimp whiskers, from the back to open a knife, remove the sand line, put into the boiling to 60% of the heat of the salad oil, small fire deep-fried until the shell is crispy, fish out of the oil control.

3. Cucumber, net lettuce, net sweet potatoes, net potatoes were washed, cut into long 10 cm, 1 cm wide strip.

4. Lettuce blanch; potatoes and sweet potato strips were put into the 60% heat of the salad oil, low-fat frying until golden brown color, fish out of the oil control.

Specific production methods (cooked)

1. pot into the dry pot oil (dry pot oil practice see this column introduced the "dry pot gold pepper fish") 50 grams, burned to fifty percent of the heat, into the onion, ginger, garlic 10 grams of incense, into the dry pot sauce 50 grams, stir-frying the spicy flavor of a small fire, seasoned with salt, MSG 3 grams each, put the yellow potatoes, and then put in a small amount of salt, MSG 3 grams. Season with salt and monosodium glutamate (MSG), add cucumber, lettuce, sweet potatoes, potatoes and phoenix claws and stir-fry evenly over high heat.

2. pot again into the dry pot oil (dry pot oil practices described in this column "dry pot gold pepper fish") 50 grams, burned to 50 percent heat, put onion segments, ginger slices, garlic slices of 10 grams of incense, down into the dry pot sauce 30 grams, stir-frying spicy flavor over a small fire, seasoned with salt, monosodium glutamate 3 grams, down into the fresh shrimp stir-frying over a high fire, cook 5 grams of cooking wine, turn and evenly. Cook 5 grams of cooking wine, turn well out of the pan, into the pad with accessories in the dry pot can be.

3. When the dish is served, eat the ingredients in the pot first, and then pour in the special soup to cook all kinds of vegetables.

Tips:

1. Before learning how to make this dish, please learn the two dry-pot sauces introduced in the previous article of this column (sacha sauce and spicy sauce for stir-frying), which will be used in this dish!

2, in addition to making this dish, you can also use it to make dry-pot shrimp, dry-pot bullfrog, dry-pot chicken wings, spicy crab and other dishes.