What are the practices of spicy shrimp in griddle?

1. Ingredients: fresh shrimps 10, two celery, one parsley, two lotus root slices, one dried red pepper, two spoonfuls of Pixian bean paste with red oil, one spoonful of onion, one spoonful of chicken essence, three spoonfuls of cooking wine, one spoonful of sugar, one spoonful of white sesame seeds, one spoonful of pepper ginger and one spoonful of minced garlic. Cut the prawns from beginning to end along the back, pick out the shrimp line with a toothpick, and fry the prawns in the oil pan until the skin is crisp. Stir-fry red pepper with base oil. Slice lotus root, cut celery and coriander. Add Chili and stir-fry for a while, add shallots, ginger and garlic and stir-fry Pixian watercress. Add vegetables and stir-fry until raw. Add parched chillies and prawns, cook cooking wine, add sugar and chicken essence, sprinkle with sesame seeds and stir fry.

2. Ingredients: 500 grams of shrimp, potatoes, celery ginger, garlic, peanuts, coriander, dried peppers, pepper, 25 grams of Lee Kum Kee Sichuan-style spicy sauce, and a little cooking wine. After removing the head of the shrimp, take out the internal organs, wash them and marinate them with salt and cooking wine for a while. Remove the leaves of Oenanthe javanica, cut the stems into inches, cut the parsley, cut the potatoes into thin strips, wash off the starch with water, and dry the water with a napkin; The peanuts were washed, and the water was wiped off with napkins. Hot pot cools oil, small fire. Stir-fry peanuts, drain and take them out. Slice garlic and shred ginger for later use. Potatoes are fried, too. After the shrimp is marinated, the excess water on the surface is also wiped off, and the shrimp is fried in a hot pot and served out. Wash the pan, add ginger, garlic, dried pepper and pepper and stir-fry until fragrant. Add Lee Kum Kee Sichuan Spicy Sauce and stir-fry. Then add the fried shrimp and stir fry quickly and evenly. Add potato chips and cress, stir-fry to taste. Cook a little cooking wine and fish sauce, sprinkle with fried peanuts and coriander and stir well.

3. Ingredients: 400g of shrimp, 3 tbsps of cooking wine, potato 1 piece, lotus root 1 piece, several celery, several onions, several slices of ginger, several cloves of garlic, 4 dried peppers, 20g of soy sauce, sugar 1 tbsps, 5g of sesame seeds and 2 tbsps of bean paste. Wash the shrimp and pinch off the head. Of course, the head can't be pinched off! Then marinate with cooking wine for about 15 minutes. Slice potatoes and lotus roots and soak them in water. Wash some celery and cut it into sections for later use. Heat the oil pan in advance, wrap the marinated shrimps with a little corn starch and fry them in the oil pan. If there is no corn flour, they can be unpacked until the surface is golden yellow. Then put potato chips and lotus root slices in the oil pan, fry until the surface is slightly yellow, and take them out for later use. Cut ginger slices, onion segments and garlic cloves for later use. Take another wok, pour in a little freshly fried shrimp oil, add ginger slices, onion slices and garlic cloves and stir-fry until fragrant, then add two spoonfuls of bean paste. Stir-fry over low heat until red oil is produced. Stir-fry the fried potato chips and lotus root slices in a pot. Then add the fried shrimp and stir fry. Add celery pieces. Finally, add sugar and soy sauce, continue to stir well, and add a little chicken essence and mix well before taking out. Finally, put on a plate and sprinkle with sesame seeds! Spicy shrimp can be eaten!