Spicy Shrimp

Ingredients: live shrimp (about 1 jin 2 liang)

Secondary ingredients: potato, winter bamboo shoots, celery, scallion

Seasonings: crab paste, crab oil, MSG, chicken bouillon, white sugar, dried chili peppers.

Instructions:

Step 1: Peel the potatoes and cut into chunks, cut the winter bamboo shoots into chunks, cut the celery into strips, and cut the scallion into sections, just a small amount of each, then set aside.

Step 2: Wash the live shrimp clean, then make a cut along the back of each shrimp so it absorbs flavor better during cooking.

Step 3: Set up a wok, add an appropriate amount of crab oil, then add a small amount of dried chili pepper sections, stir-fry briefly, put the shrimp and potato chunks, winter bamboo shoot chunks, celery strips, and scallion sections together into the wok, and stir-fry back and forth.

Step 4: After stir-frying several times, when the secondary ingredients are almost cooked, add the crab paste, then add a small amount of MSG, chicken bouillon, and white sugar, and continue stir-frying.

Step 5: Stir-fry until the shrimp bodies curl and the color turns orange-red, meaning the shrimp are just cooked through, then remove from the wok.

Taste of the dish: This dish has a rich sauce aroma, is fresh and fragrant with a mild spiciness, and the shrimp meat is tender and delicious.

Features of the dish: This dish is made in an authentic Sichuan style. The shrimp are high in protein, which can meet the body's needs, and also contain a large amount of calcium, which can supplement the calcium the body needs. Eating it in autumn and winter can enhance cold resistance.