Multi-purpose in one bag:
Designed for the lazy and kitchen novices, one bag of sauce can be used to make various Sichuan-style dishes:
Spicy Hot Pot: Mix and stir-fry all kinds of meat and vegetables in one pot, spicy and delicious
Dry Pot Series: Dry Pot Cauliflower, Dry Pot Potato, Dry Pot Chicken, Dry Pot Shrimp
Hot Pot Base: Add water to turn it into a spicy hot pot, two meals in one pot
Sichuan-style stir-fries: Twice-cooked Pork, Mapo Tofu, Spicy Chicken Cubes, etc.
Lazy-friendly design:
No need to mix and match over a dozen spices yourself, no need to worry about incorrect proportions.
Just pour one packet in, and you'll get all the flavors of spiciness, numbing, freshness and aroma. Even kitchen novices can make restaurant-quality Sichuan cuisine.
Preparation Method
Spicy Hot Pot Recipe:
Blanch or fry various meat and vegetable ingredients (chicken wings, shrimp, lotus root slices, potatoes, cauliflower, etc.) and set them aside.
Heat oil in a pot, add scallions, ginger, and garlic to sauté until fragrant, then pour in a bag of dry pot sauce (50g) and stir-fry until the oil turns red.
Add all the ingredients and stir-fry evenly to coat them with the sauce.
Sprinkle with sesame seeds and coriander, then serve.
Dry pot series cooking method:
Prepare the main ingredients (such as cauliflower, potatoes, chicken pieces, shrimp, etc.) and set them aside.
Heat oil in a pot, add scallions, ginger, garlic and dried chili peppers and stir-fry until fragrant. Pour in a bag of dry pot sauce and stir-fry until fragrant.
Add the main ingredients and stir-fry evenly. Add a small amount of water and simmer until the flavors are absorbed.
After the sauce is thickened, sprinkle with scallions and sesame seeds and serve.
To make the hot pot base:
Heat oil in a pot, add scallions, ginger and garlic and stir-fry until fragrant. Pour in a bag of dry pot sauce and stir-fry until the oil turns red.
Add an appropriate amount of high soup or water (about 500-800ml) and bring to a boil.
It can be used as the base for a hot pot to cook various ingredients.
Sichuan-style stir-fry recipe:
Heat oil in a wok, add meat slices or ingredients and stir-fry until they change color.
Add a bag of dry pot sauce and stir-fry evenly.
You can add a little water to simmer or season and serve directly.
Dosage reference:
One 50g bag is suitable for making 1-2 servings of spicy hot pot or dry pot dishes.
For a family gathering of 3-5 people, it is recommended to use 2 bags.
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