Vegetable and shrimp pot

Every time I go home, my mother will come to my room for the night, no matter how reluctant I am. This time was no exception. My mother coaxed it,"I'm afraid there will be no chance of sleeping with my mother when I get married in the future." But after thinking about it carefully afterwards, I really don't know how much time I can spend with them in the days to come. So on New Year's Eve, I told my mother early that I would cook O(④_④)O...
Cooking in winter is really difficult. After frying this dish well, the dishes on the top will get cold again. By the time the dishes are all served, the dishes in front will be basically cold. This time I made a pot of fresh vegetables and shrimp and put it on the induction cooker while eating it, for fear that it would be hot

Recipe Recommendations

cucumber 1 piece
carrots 1 piece
Jiang 1 block
garlic 4-merous
peppercorns tsp
octagonal the 2
bean paste 1 tablespoon
dried chili 1 small
cooking wine 1 spoon
coriander 1 tree
oil appropriate amount
salt appropriate amount

medium spice
fried
ten minutes
ordinary

Steps for Vegetable and shrimp pot

Clean all ingredients, peel and cut cucumbers and carrots into diamond-shaped slices, slice ginger, pat garlic flat, cut dry peppers into two sections, and cut coriander into sections for later use.

Remove the head and shrimp line of South American prawns, rinse and drain, add 1 tablespoon of cooking wine and marinate.

Heat the oil in a dry pot, add the bean paste and stir fry until fragrant, turn to low heat, add the pepper section, pepper grains, star anise, ginger slices, and garlic in turn and slowly stir fry the fragrant red oil.

Add the marinated shrimp and turn to high heat.

Stir fry for two minutes until the shrimp turns red.

Add carrot slices and stir-fry for one minute, add a bowl of hot stock or boiling water to boil.

Add cucumber slices and salt and stir well.

Remove the soup from the pot and transfer it to the boil.