The top secret recipe for dry pot sauce, super practical!

Dry pot is a very common way of eating nowadays. For example, spare ribs, bullfrog, chicken, etc. can all be used to make dry pot. There are actually many ways to cook dry pot. Friends who have eaten dry pot know that it takes a certain amount of time to make such a dish. But in order to satisfy our appetite, we have to learn how to cook it even if it is very complicated, so that we don’t have to go out to eat and save a lot of money. Let's share the top-secret recipe of Ganguo sauce below, hurry up and learn it!

How to make dry pan oil

To make dry pot dishes, you must first prepare the "dry pot sauce"

(1) How to make dry pot sauce

Prepare the ingredients:

Take a clean pot, add 500 grams of salad oil, heat it to 50%, add 750 grams of fried bean paste, add 30 grams of star anise, 15 grams of sand ginger, 30 grams of cloves, 30 grams of cinnamon, 30 grams of grass fruit, 60 grams of pepper, 100 grams of dry red pepper, 2 monk fruits, 1 kg of premium soy sauce, 500 grams of rock sugar, stir-fry on low heat until fragrant, then add 5 kg of water and 1 kg of large bones, simmer on low heat for 4 hours, remove the residue and keep the juice, then add 500 grams of bean paste and stir-fry on low heat until evenly mixed, cool and freeze in the refrigerator, which is the "dry pot sauce".

(2) How to make dry pot sauce

Prepare the ingredients:

500 grams of garlic, 1000 grams of Sichuan pickled ginger, 4 bottles of Dianlin wild pepper (produced in Guangxi), 1000 grams of Pixian bean paste, 200 grams of seafood sauce, 600 grams of Sichuan pickled pepper, 2 bottles of Lao Gan Ma black bean sauce (crushed in a blender), 6 bottles of Hunan La Meizi, 4 bottles of Yongfeng hot sauce, 4 bottles of Lee Kum Kee garlic hot sauce, 2 bottles of Guilin hot sauce, and 3 bottles of A Xiang Po spicy beef sauce.

2. Production method:

Put garlic, pickled ginger, wild pepper, pickled chili pepper, and Lao Gan Ma black bean sauce into a blender and chop the Pixian bean paste finely. Put 1500 grams of tea oil (peanut oil can also be used instead) in a pan and heat it up. Add 1000 grams of red oil and stir well. Add garlic and pickled ginger and stir-fry until fragrant. Add remaining seasonings and simmer on low heat for about 30 minutes until fragrant.