How to make spicy dry pot

We call people who like to eat "foodies". Of course, foodies are loyal to food. While enjoying eating, many foodies are also very interested in how food is made. Today, we will satisfy the demands of foodies and introduce to you the production method of spicy dry pot with sauce and flavor.

1. Slice the lotus root, rinse off the starch on the surface with clean water, and then blanch it in boiling water. Add some salt to the water.

2. Remove the shrimp legs, open the back and remove the mud line, and put them into the pot and blanch until they turn red. Frying in oil will make this step more fragrant, but Xier insists on low calories and will not use oil if it can be done with water.

3. The water used to blanch the shrimps will have a fishy smell, so pour it out and boil water again to blanch the soaked black fungus and sliced ​​king oyster mushrooms.

4. Xier added a few fried meatballs. If you don’t have them, you can use fish balls instead, which will also be delicious, but the fish balls must be blanched.

5. Cut the cucumber into small pieces and set aside.

6. Slice the pickled ginger. You can use fresh ginger, but dried ginger will not work. Just chop the garlic and onions casually, they can be larger.

7. Prepare five-color spices: one cardamom, one star anise, three or four bay leaves, a piece of fruit peel broken into several pieces, and about 20 peppercorns.

8. Use cold pan and cold oil, stir-fry five-color spices over low heat until fragrant. It takes about 8 minutes to fry the bay leaves until they are browned. If it takes less than this time, the fire is too high.

9. Remove the fried five spices and use oil to sauté scallions, ginger and garlic.

10. After the garlic is fried until golden, add a spoonful of Pixian bean paste, a spoonful of Lee Kum Kee spicy black bean sauce (this can be replaced by Lao Gan Ma, but Lao Gan Ma will not be as fragrant), and a spoonful of soybean paste.

11. After the red oil is fried, add a little five-spice powder, sugar and light soy sauce. Boil the aged vinegar for a while.

12. Because the cucumber is the only uncooked ingredient, you need to stir-fry the cucumber strips first.

13. Then add all the blanched ingredients into the pot, coat all the ingredients evenly with the sauce, pour in the pepper oil, stir well and serve. PS: You should buy the pepper oil sold in the supermarket that is fried with fresh peppercorns. It won’t work if you use dried peppercorns fried at home. The dry pot that people make at home always seems to lack some flavor compared to the one in restaurants, and that’s basically because this ingredient is not added.

Have you learned today’s introduction? If you want to eat safely and healthily, you have to do it yourself, so take action now and enjoy the spicy dry pot together.