Introduction: Dry pot shrimp is a common home-cooked delicacy. The essence of the delicious dry pot shrimp lies in the sauce and oil used in making dry pot shrimp.

If you can master the skills of cooking sauce and oil, the dry-pot shrimp will be more delicious.

Many people don’t know how to cook the sauce and oil for dry pot shrimp to make it more delicious. Today I will share with you how to cook the sauce and oil.

1. Preparation of dry pot shrimp sauce. To make the dry pot shrimp sauce, you must first prepare fresh Sichuan peppercorns, dried Sichuan peppercorns, pickled peppercorns, spicy millet, dried chili peppers, bean paste, hoisin sauce, fennel, powder, and red oil.

Sesame oil, five-spice powder.

First, pour the red oil into a pot and heat it. After the oil is hot, add fresh Sichuan peppercorns, dried Sichuan peppercorns, dried chili peppers, pickled peppers, millet, spicy bean paste, etc. and stir-fry over low heat until the aroma is released.

Then add fennel powder, hoisin sauce, and five-spice powder, and continue to stir-fry for about one minute, then drizzle with sesame oil.

2. Preparing the oil for dry pot shrimp To make the oil for dry pot shrimp, you need to prepare bay leaves, coriander, cinnamon, tangerine peel and chili noodles, sesame seeds, monk fruit, star anise, bean paste, cloves, onion, garlic, etc.

First pour cooking oil into the pot and heat the oil, then put all the seasonings prepared above into the basin and stir evenly.

When the vegetable oil is 80% hot, pour the oil into the seasoning that has been stirred evenly, and stir the oil and seasoning again.

Then leave it for a day. After one day, pour these seasonings into a pot and heat them over fire until the water dries up and filter out the seasoning residue. The rest is the oil.

3. Things you need to pay attention to when making oil and sauce. It should be noted that when making sauce for dry pot shrimp, you need to prepare more kinds of chili peppers and Sichuan peppercorns. This can increase the spicy flavor.

In addition, when frying the sauce, be sure to stir-fry over low heat. If the heat is too high, the sauce will burn into the pot.

When making the oil for dry pot shrimps, be sure to stir evenly after preparing the spices.

The oil poured on the seasoning must be heated to 80%. The hot oil temperature should not be too high. If it is too low, the flavor of the seasoning will not be stimulated. The oil temperature should not be too high. If it is too high, the seasoning will burn.