Spicy Dry Pot Potato and Shrimp

Overview

How to cook Spicy Dry Pot Potato and Shrimp at home

Wash the peppers and onions and cut into small pieces.
Cut off the whiskers of fresh shrimps, pick out the shrimp lines with toothpicks, and clean them.
Peel the potatoes and cut into long strips.
Heat oil in a pan, add potato strips and fry until potatoes turn golden brown and cooked.
Remove the oil and set aside (I used to deep-fry the pan with bread crumbs, which would stick to the potatoes).
Deep fry the shrimps that have been drained of water.
Take it out as soon as you see it changing color to avoid over-frying and a bad taste.
Pour out the oil, leaving a little base oil, add ginger, garlic and peppercorns and stir-fry until fragrant.
Add in the chopped Pixian bean paste and stir-fry until red oil comes out.
Add the potato strips and shrimp and continue to stir-fry for a few more times.
Add a little light soy sauce, dark soy sauce, and cooking wine and stir-fry evenly.
Add the peppers and onions and stir-fry until raw. Add a little sugar and stir-fry evenly. Remove from the pan.
Finished product pictures

$Spicy Dry Pot Potato and Shrimp step 13$
Finished product pictures