Ingredients: 30g onion with June garlic chili sauce, 50g cooked chili (more oil but less chili), lobster sauce 15g, half bowl of dried vegetables (chopped), half bowl of pickled radish (diced), 50g peanuts, 2 spoons of cooked white sesame seeds, onion 1 small handle, coriander 1 small handle.

How to dip vegetables in Sichuan-style hot pot? ：

1, prepare all materials: cut dried pickles and pickled radishes into pieces; If the white sesame seeds are not ripe, fry them in advance; Wash coriander and onion and chop them for later use.

2. Chop the lobster sauce.

3. Take a small pot, pour in the cooked pepper and heat it, then add the chopped lobster sauce and stir-fry until fragrant.

4. Then pour in the garlic Chili sauce, stir-fry and serve evenly, which will become the base material for dipping vegetables.

5. Bake peanuts in an oven or a clean pan with low fire, cool slightly and wipe off the red color of peanuts by hand.

6. Then chop the cooked peanuts into peanuts of the size shown in the lower left corner for later use.

7. When eating, add the ingredients in the sixth step to the bowl according to your personal taste. This dip needs to match the soup of the hot pot you eat. After the dish is dipped, add a spoonful of broth from the bottom of the hot pot to the bowl and mix well.

8. Pay attention to hot pot. If it is a clear soup base, the fourth step needs to put more garlic and Chili sauce. If it is a hot pot with strong fragrance, such as taro chicken and spicy fish hot pot, you can put less sauce.