ThisSpicy Shrimp,has a bit of pot-roast flavor, but I reduced the spiciness because there's someone at home who has a cold and can't handle spicy food.Although this shrimp lacks the original taste of blanched cooking, it adds more freshness and is much more appetizing, making it perfect for autumn days when you have no appetite...

1 Raw material photo, wash and clean the shrimp, remove the sand and gut. 2 Potatocut into strips,Cucumbercut into strips,Red peppercut into segments,Gingersliced for later use. 3 Fry the potatoes until slightly golden in oil, then add cucumbers and garlic cloves, fry again before removing them. Re-fry the oil.Boilthe oil again to drain off excess oil. 4 Shrimp should be fried until they change color, then re-fried once more. 5 Drain all the oil from the pan and use the remaining oil over low heat to fry SichuanDoubanjianganddiced chiles,until well blended. Add ginger slices and stir-fry evenly. 6 Add the shrimp, pour in one tablespoon of cooking wine, a teaspoon of sugar, half a bowl ofstock,stir-fry evenly and simmer for three minutes. 7 Return the fried potatoes, cucumbers, and garlic to the pan. Add another tablespoon of cooking wine, half a teaspoon of salt, stir until the potatoes are well coated with the sauce. 8 Turn off the heat and add somemonosodium glutamatefor flavor enhancement.

　　 Tip:

This dish is crispy on the outside and tender on the inside when fried.It's particularly delicious.Using Sichuan Doubanjiang in dishes gives a strong taste, but it must be slowly cooked until the oil and sauce are well combined. A littlesugarshould also be added for better flavor.

The oil used to fry can be filtered and reused as chili oil or spice oil; both are excellent choices.The final step shouldn't be overcooked, just enough to coat everything with the sauce!Olive oil or flavored oil are both good.

The final step, don't overcook it, as they are already cooked and just need to absorb the sauce.