1. Clean the shrimp, cut off the whiskers, remove the dirt in the shrimp, remove the sand line, and pickle with cooking wine and salt.

2. Wash and peel potatoes, cut into strips, and the thickness is like a little finger.

3. Dip potato chips in proper amount of starch, fry them in a pot until golden brown, and remove and drain oil.

4. Pickled shrimp is covered with a thin layer of starch.

5, put the right amount of oil in the pot, fry the shrimp on both sides, it won't take long, it will turn red and you can go out of the pot.

6. Chop the dried red pepper and chop the onion and ginger for later use.

7. Put a small amount of oil in the pot, add pepper, pepper, onion and ginger to stir fry, then add potatoes to stir fry, and add fried shrimp.

8, add the right amount of Chili sauce, or oil chili pepper, stir well, sprinkle with chopped green onion and serve.

Dry pot, also known as dry pot dish, is one of the production methods of Sichuan cuisine. Originated in Deyang City, Sichuan Province (once originated in Mianyang City, once under the jurisdiction of Mianyang). Although it originated in northern Sichuan, it is Mianyang that really develops the griddle. Characterized by spicy and delicious. It was first popular in Hunan, Hubei and Jiangxi, and was introduced and popularized by Sichuan chefs.