Dry pot chicken wings and shrimp

Overview

After repeated experiments, I used four kinds of sauces to make the spicy dry pot. Pixian bean paste is stir-fried to give a red oil color, Xinhe bean paste is rich and fragrant, garlic chili sauce is slightly spicy and fragrant, and minced pepper sauce adds spiciness. The vegetable lotus root is the most delicious and a must-have. I didn't add dried red pepper. I think it's spicy enough. If you like it spicy, you can add more dried red pepper.

Ingredients

Steps

Main raw materials.
Score the chicken wings a few times to make them more flavorful.
Cook the chicken wings until cooked and set aside.
Remove the shrimp lines from the prawns, dip them in a little flour, fry until crispy and set aside.
Wash and cut the cabbage into cubes, and cut the zucchini into long strips.
Wash the lotus root and soak in slices in water to avoid oxidation.
Remove the roots of enoki mushrooms and wash them, wash and break the cauliflower into small florets, blanch them and set aside.
Wash and cut cilantro and green onions into sections.
Put the pork belly into the fried shrimp pan and stir-fry until the oil is released.
On the edge of the pork belly spatula, add Sichuan peppercorns and fry until dark brown, then remove the Sichuan peppercorns.
Add Pixian Doubanjiang, Xinhe Doubanjiang, garlic chili sauce, and chopped pepper sauce.
Stir-fry the four kinds of sauce until fragrant, add cooking wine, light soy sauce, a little sugar, a little salt, add chicken wings and stir-fry.
Crush the peppercorns you just fished out with a rolling pin.
Add the crushed Sichuan peppercorns to the pot and stir-fry together.
Add lotus root and stir-fry.
Add cauliflower and enoki mushrooms and stir-fry.
Finally add the fried prawns and stir-fry evenly.
Just before serving, add green onions and coriander.
Dry pot chicken wings and shrimp.

Overview

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Ingredients

Steps