Spicy Shrimp

Ingredients: 500g shrimp, appropriate amount of ginger, onion and garlic, 5 dried chili peppers, 3g peppercorns, appropriate amount of salt, appropriate amount of sugar, 1 spoon of chicken powder, 3g allspice powder , 2 spoons of rice wine, a small amount of tapioca starch, 5g sesame oil, 20g light soy sauce, 15g hot sauce, vegetable oil. Proper method: 1. Clean the shrimp, cut the back, and pick out the shrimp lines; clean the ginger, onion, and garlic, and cut into strips. Chop into pieces; 2. Mix the shrimp with light soy sauce, salt, rice wine, a small amount of tapioca starch, chicken powder, and sesame oil, and marinate for 20 minutes; 3. Add some oil to the pot, bring to a boil, add half of the Chaotian pepper, chili sauce, and peppercorns Saute the garlic, ginger and garlic until fragrant; then pour in the lobster oil and stir-fry evenly. When the shrimp turns red, add the remaining garlic, then pour in the five-spice powder and a little salt, stir well and remove from the pot. Green pepper and potato shreds

Food: 2 potatoes, one green and red pepper, two halves of garlic, a small amount of coriander, and salt. Method: 1. Peel the potatoes and cut them into slices, then cut them into shreds and put them in a basin to wash off the starch, then pick them up and drain. 2. Cut the green and red pepper into shreds, cut the garlic into slices, and cut the coriander into sections and set aside. 3. Boil water in a pot, add shredded fried potatoes, blanch and pour out the water. 4. Add oil to the pot, add garlic and stir-fry over low heat until fragrant. 5. Pour in the fried shredded potatoes, add green and red pepper, salt, rice vinegar seasoning, turn it on and stir-fry quickly, and it's ready. Cumin chicken wings

Food: 100 grams of chicken wing roots, 150 grams of chicken wings, 50 grams of chicken tips, 2 grams of ginger, 2 grams of green onions, 2 grams of cumin powder. Method: 1. Cut the front and back of the chicken legs in half to facilitate pickling. Time to taste. 2. Add the seasoning to the chicken legs and mix well. 3. Cut the ginger slices, put them into a bowl and mix well. Marinate for 1 hour. (You can pickle it the night before and store it in the refrigerator.) 4. After pickling, put it in the pot (remove the ginger slices), and fry the front and back sides over low heat until golden brown. 5. Pour in the remaining condiments, sprinkle allspice powder evenly on both sides, and continue to turn over. 6. Cover and simmer until the meat is tender and there is no blood. Add the onions after five minutes.