Ingredients: potato 1 piece, celery 1 piece, 300g of frozen shrimp, pork belly 1 piece.
Accessories: half an onion, 5g of soy sauce, appropriate amount of soy sauce, 5g of Pixian bean paste, 2g of salt, 2g of sugar and 4 cloves of garlic.
1, prepare the required ingredients in advance.
2. Peel and slice potatoes. Don't cut potatoes too thin. They will shrink when fried, and will soften when fried. Too thin will affect the taste.
3. Soak the cut potatoes in clean water for 15 minutes, and remove the starch inside. .
4. Shred onions and sliced garlic cloves.
5. Slice pork belly.
6. Pour an appropriate amount of cooking oil into the pot, and put the oil pan with chopsticks to make small bubbles.
7. Fry the ice shrimp in the oil pan until the surface is colored. After the shell is crisp, control the oil and remove it.
8. Fry the ice shrimp in the oil pan until the surface is colored. After the shell is crisp, control the oil and remove it.
9. Leave a little base oil at the bottom of the pot. Add onion and garlic cloves and stir-fry until the pork belly is transparent. Add Chili sauce and stir-fry red oil.
10, then pour in potato chips, celery, and ice shrimp, stir-fry evenly, pour in a little soy sauce, add a little soy sauce to color, add a little salt and sugar to taste, stir-fry quickly and evenly, and then serve. Sprinkle a little parsley after serving.
1 1, the finished product of dry pot potatoes chilli shrimp.