Ingredients

50g Sichuan Chili Peppers

largeGreen Peppers2 pieces

whitevinegarappropriate amount

salt appropriate amount

cold boiled water appropriate amount

Draining Doubles Pickled Chilies Method

Prepare red chili peppers, large green peppers, and garlic.

Prepare a clean glass container without any moisture or oil.

Wash the peppers and garlic, then place them in the container.

Add appropriate amount of cold boiled water.

Addwhite vinegar.

Add fine salt appropriately.Ingredients

Little Beegrapes500g

sugar cubes appropriate amount

water appropriate amount

Gelatinized Grape Method

Prepare water, sugar cubes, and grapes.

Add the sugar cubes to the water.

Boil until the sugar is fully dissolved.

Place the grapes in.

Cook until they are soft.

Cover and let it sit for a day before eating.

Tips

The sugar should be completely dissolved, so cook longer if necessary.to make sure the syrup has fully infused into the grapes.Wait at least half a day after cooking before consuming to allow better flavor absorption.

The pickling liquid should just cover the ingredients.. Shake and store in the refrigerator for two days.A deliciously flavored drained doubles is complete.

IngredientsShrimp 500gSichuan Hot Sauce 25g

potato

appropriate amountwater celery appropriate amount

peanuts appropriate amount

coriander appropriate amount

　　garlicappropriate amount

ginger

　　appropriate amountalcohol for cooking appropriate amount

　　soy sauce for fish appropriate amountDry Pot

Spicy Shrimp. Preparation stepsRemove the heads of the shrimp and extract the intestinal thread, wash them thoroughly with salt and alcohol. Marinate briefly.

　　Prepare water celery stems cut into inch-long pieces, coriander leaves cut into segments, garlic slices, ginger strips. Potato cut into thin strips, rinse to remove starch, dry with paper towels; peel off any excess moisture from the peanuts, also wash them and dry with paper towels.Fry the potatoes.

Heat oil in a pan over low heat, add peanuts and fry until done, drain and set aside.

　　Dry the marinated shrimp of excess moisture, then fry them, drain and set aside.Wipe the pan clean with oil over low heat, add ginger slices, garlic, dried chilies, and Sichuan pepper to stir-fry until fragrant. Add EJi Sichuan hot sauce and stir-fry for fragrance.

Add the fried shrimp, stir-fry quickly, then add potato strips and water celery. Cook until well-seasoned, pour in a little cooking wine and soy sauce for fish, sprinkle with fried peanuts and coriander segments, stir-fry evenly to complete.

Tips

Peel off excess starch from the potatoes before frying to prevent sticking and ensure even cooking; do not allow any moisture when frying ingredients, avoid splashing oil.The oil temperature for frying shrimp should be as high as possible to achieve a crispy exterior while maintaining a tender interior.Adjust the amount of Sichuan pepper, dried chilies, and Sichuan peppercorns according to taste.

Garlic, ginger, and coriander are essential, not only to add flavor but also to remove fishy smell.

TipsThe container used for pickling must be free of moisture or oil.

Fry the potatoes.

Heat a pan with cold oil over low heat, fry the peanuts until crispy, drain and set aside.

Dry off the marinated shrimp and fry them in hot oil, then remove from the pan.

Wash the pan and cook ginger and garlic over low heat, adding dried chili peppers and Sichuan pepper to release their aroma, then add Li Jiemin's Sichuan spicy sauce and stir-fry until fragrant.

Next, add the fried shrimp and quickly stir-fry until well-coated.

Add the potato strips and water celery, stir-fry until flavorful, pour in a little rice wine and fish sauce, add the fried peanuts and coriander stalks, and stir-fry evenly before serving.

Tips

Wu Yu:

1. Rinse the potatoes to remove excess starch; this prevents them from burning during frying and ensures better results when frying these ingredients, make sure to dry them thoroughly to prevent splattering.

2. The oil temperature for frying the shrimp should be as high as possible to ensure a crispy exterior while keeping the interior tender.

3. Adjust the amount of spicy sauce, dried chili peppers, and Sichuan pepper according to your taste.

4. Do not skip ginger, garlic, and coriander; they enhance flavor and help reduce fishy smell.

Tips

Ensure that the container used for marinating is completely dry and free of any oil.