Sichuan Dry Pot Recipe
What you’ll need
Ingredients
- vegetable oil, a little
- 2 stalks scallion
- 2 ginger slices
- 5 garlic cloves
- 5 dry red pepper
- 1 Tbsp. dry peppercorn
- 6 oz. shrimp (with head and shell)
- 6 oz. sliced beef
- 6 fish balls
- 3 oz. lotus root slices
- 3 oz. cauliflower
- 3 oz. celery
- 3 oz. potato slices
- black fungus, a little
- water, a little
- 1 tsp. roasted white sesame, for garnish
- cilantro leaves, a little, for garnish
Seasoning
- 1 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)
Sauce Mix
- 1.5 Tbsp. Lee Kum Kee Mala Chili Sauce
- 1 Tbsp. Lee Kum Kee Seasoning Soy Sauce
- 1 Tbsp. Lee Kum Kee Chili Oil
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
Made with
Lee Kum Kee products
How to make it
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Heat the pan and add vegetable oil; sauté the scallion, ginger, garlic, dry red pepper, and dry peppercorn.
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Add shrimp, beef slices, and fish balls and stir fry for two minutes.
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Add Lee Kum Kee Mala Chili Sauce, Lee Kum Kee Seasoning Soy Sauce, Lee Kum Kee Chili Oil, and Lee Kum Kee Panda Brand Oyster Flavored Sauce and stir fry until mixed.
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Add all of the vegetables and some water, and keep stir frying.
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Add Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added) when the soup thickens. Pour into a pot, garnish with sesame and cilantro leaves.
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