In the busy pace of life, looking for a meal that can instantly awaken the taste buds and make people feel satisfied is undoubtedly the best comfort for yourself. And today, what I want to recommend to you is such a dish that combines color and flavor - dry pot potato and shrimp. This dish is not only attractive in color and fragrant, but also delicious and abnormal, satisfying to the extreme, learn it, your table will no longer be monotonous.

1. Preparation of ingredients: carefully selected to lay the foundation for deliciousness

Ingredients: 2 grams of fresh prawns, 0 medium potatoes.

Excipients: 10 green and red peppers (for color and flavor), 0-0 garlic cloves, a piece of ginger, an appropriate amount of chives, a small handful of Sichuan peppercorns, and 0-0 dried chili peppers (adjust the spiciness according to personal taste).

Seasoning: one spoonful of light soy sauce and one spoon of dark soy sauce, two spoons of cooking wine, appropriate amount of salt, half a spoon of sugar, two tablespoons of Pixian bean paste, a little chicken essence or monosodium glutamate (optional), appropriate amount of cooking oil.

2. Pre-treatment ingredients: meticulous and meticulous to lock the original flavor of the ingredients

Prawn Treatment: Wash the prawns, cut off the shrimp whiskers, shrimp guns and shrimp feet, cut from the back, and remove the shrimp line, which not only makes the shrimp easier to taste, but also makes the finished product more beautiful. Marinate in cooking wine and a little salt for 15 minutes to remove the smell and increase the flavor.

Potato strips: Peel and wash the potatoes, cut them into strips about 1 cm wide, soak them in water to remove excess starch, prevent sticking when stir-frying, and maintain the crisp texture of the potatoes.

Preparation of accessories: cut the green and red peppers into strips, crush the garlic cloves, slice the ginger, cut the chives into sections, cut the dried peppers into small pieces, and prepare the peppercorns.

3. Cooking steps: heat and seasoning to achieve extraordinary flavor

炸土豆条：锅中倒入足量食用油，油温升至六成热时，下土豆条中小火慢炸至金黄酥脆，捞出沥油备用。这一步是干锅土豆虾成功的关键，土豆的外皮要炸得足够酥脆，内里保持软糯。

Stir-fry spice heads: Leave the bottom oil in the pot, add Sichuan pepper and dried chili pepper segments, stir-fry over low heat to bring out the fragrance, add garlic cloves and ginger slices and continue to stir-fry until the garlic is fragrant and the color of the dried chili pepper becomes darker.

Add bean paste: At this time, add two large spoons of Pixian bean paste, and fry the red oil over low heat, which is the soul of the dry pot series of dishes, which can add a rich spicy flavor to the dishes.

Stir-fry the shrimp: drain the marinated prawns, quickly put them into the pot, and stir-fry them quickly over high heat, so that each shrimp can be evenly coated with sauce, and when the shrimp shell turns red and the meat is tight, cook a spoonful of cooking wine to remove the smell and increase the flavor.

Return the potatoes to the pot: Pour the fried potato strips into the pot, stir-fry them evenly with the shrimp, add light soy sauce and dark soy sauce to adjust the color, add sugar to enhance freshness, and adjust the amount of salt according to personal taste. At this time, you can add a small amount of water or stock to prevent the pot from sticking and at the same time allow the seasoning to penetrate better into the ingredients.

Green and red pepper garnish: Finally, sprinkle in the green and red pepper strips, stir-fry a few times, and turn off the heat when the green and red peppers are slightly broken. The addition of green and red peppers not only enriches the color of the dish, but also adds a touch of freshness and slight spiciness, making the whole dish more layered.

Put the fried potatoes and shrimp in the dry pot into the preheated dry pot, sprinkle with chopped green onions, light the alcohol stove, and eat while heating, steaming, full of aroma, and make people want to stop.

4. Tips: Details determine success or failure

When frying the french fries, the oil temperature should not be too high to avoid scorching on the outside and on the inside.

During the stir-frying process, it is necessary to control the heat well, not only to ensure that the ingredients are cooked thoroughly, but also to avoid overcooking that will cause the texture to become soft.

The amount of Pixian bean paste can be adjusted according to personal taste, and if you like spicier, you can appropriately increase the amount of dried chili peppers.

A dry pan is best reheated a few minutes before serving to maintain the optimal taste and temperature of the ingredients.

Combining the freshness of seafood with the crispiness of potatoes, complemented by the warmth of chili peppers and peppercorns, this dish of potato shrimp is not only a mouth-watering home-cooked delicacy, but also a highlight of the party. Learn this dish, whether it's a family dinner or a small gathering of friends, it will make your table a lot of color and become the center of praise. Listen to me right, this dry pot potato and shrimp dish is definitely your first choice for food, delicious and satisfying, so that your taste buds can enjoy an unforgettable food journey.

Proofread by Huang Hao