Recipe for Spicy Shrimp in a Dry Pot

Need ingredients

shrimp

10 pieces

Mao celery

A handful

Thousand page tofu

a piece of

potato

one

onion

1/2 of them

garlic

1/2 head

onion

A short section

Dry spicy skin

8 pieces

Zanthoxylum bungeanum

One spoonful

ginger

Six pieces

Spicy and fragrant pot base material

100g

Method steps

1. Open the back of the green shrimp and remove the shrimp line. Marinate it with cooking wine, black pepper, and ginger.

3. Take a slice of Thousand Pages Tofu and blanch it in water if you're afraid it won't cook well. Cut the broken tendons and sections of celery without blanching, as celery is easy to ripen.

5. Heat hot oil in a wok and fry the drained potato strips until golden brown. Remove from the wok.

7. The spicy hot pot seasoning bought downstairs doesn't matter what brand it is, it depends on personal preference. Heat the wok with hot oil and stir fry the prepared onions, ginger, garlic, and onions until fragrant. Add the base material and stir fry until it is soaked. Then add celery and tofu and stir fry.

9. Finally, sprinkle sesame seeds for decoration, and you're done. There's no cilantro at home, otherwise adding some cilantro would look great.

Tips

When frying shrimp, those who enjoy a crispy texture can fry for a while longer. When removing the shrimp line, you can use a toothpick to easily remove it.

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