Although hot pot seasoning is quite important for dry pot, this can also be cooked without hot pot seasonings because it might be quite hard to find. You need to double the amount of doubanjiang and add the following spices.4 pieces of bay leaves2 pieces of cassia3 star anises1 tbs fennel
Course Main Course
Cuisine Sichuan
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 261kcal
Ingredients
250gshrimp,deveined
200gchicken wings, blanched
Vegetables
1middle size potato, peeled and sliced
1/2lotus root, peeled and sliced
bunch of celery
1/8head of cauliflower
Seasonings
1tbsp. doubanjiang
2tbsp.hot pot seasonings
3tbsp.cooking oil
5clovesgarlic
1thumbginger
1tsp.Sichuan peppercorn
10dry red peppers
2 green onion
1/4tsp.salt
1tsp.sugar
1tsp.sesame oil
1tbsp.toasted sesame seeds
Instructions
Make prepartion
Devine the shrimp and prepare all the other ingredients.
Blanch potato, lotus roots and caulifower in boiling water for 1 minute. Transfer out and drain completely.
Blanch chicken wings in boiling water for 1 minute. Transfer out and drain completely.
Fire it up
Add around 1 tablespoon of oil to the wok and then fry the shrimp until it turns amber. Don't overcook the shrimp. Transfer out.
Add extra oil and place 1 tablespoon of doubanjiang and hot pot seasonings. Fry over slow fire until the red oil turns out. Then add garlic and ginger. Fry over slow fire until aromatic.
Add onions shreds and fry until aromatic.
Add all the blanched vegetables and blanched chicken wings. Fry for 1 or 2 minutes over high fire.
Return shrimp, and mix well. Add green onion sections and drizzle sesame oil.