Self-made dry pot sauce formula:

Mix 500g of Le Jia griddle sauce,100g of Lee Kum Kee garlic Chili sauce and oyster sauce, 50g of tomato sauce, 50g of chopped peanuts, steamed fish soy sauce and mushroom soy sauce, 30g of white sugar,15g of galangal powder and spiced powder (50g of star anise, pepper, bay leaf and pepper) evenly.

Scope of application:

All kinds of dry pot dishes, salty, fresh and spicy, such as dry pot fish.

Production method:

(1) Wash Ankang roe 250g, Ankang fish maw 150g and Ankang fish maw 100g with white vinegar water (water and white vinegar 15: 1), and add 30g of onion, 30g of ginger and 2g of salt.

15g cooking wine and 5g pepper were mixed and marinated for 2h.

(2) Remove the pickled fish from the onion, ginger slices and coriander, blanch with boiling water, rinse with cold water, and remove impurities.

(3) Heat the pan, add 20g of peanut oil to heat it, add 35g of self-made dry pan sauce and 20g of sweet pepper to stir-fry, add 150g stock, add 3g of fish viscera and chicken powder, stir-fry with a spatula for about 3 minutes until the soup is dry, put it in a dry pan, add 80g of shredded onion and sprinkle 20g of green garlic.