Materials: green onion mate 6 months incense garlic chili sauce 30g, cooked oil chili (oil more chili less) 50g, black beans 15g, dry salt cabbage (chopped) half a bowl, pickled big head radish (diced) half a bowl, peanut rice 50g, 2 spoons of cooked sesame seeds, green onion 1 small handful, 1 small handful of cilantro, 1 tablespoon of broth.

How to make Sichuan style hot pot dipping saucer ?

1, ready all the ingredients: dry salt cabbage and pickled radish should be cut into pieces; white sesame seeds, if not cooked, should be fried in advance; cilantro and green onion clean, chopped and spare.

2. Chop the edamame beans.

3, take a small pot, pour in cooked oil chili hot, add chopped tempeh stir fry.

4, then pour in the garlic chili sauce, stir fry evenly, and then put out, become the base sauce for dipping plate.

5: Roast the peanuts in the oven or in a clean skillet over low heat, cool slightly and then rub the peanuts with your hands to remove the red coating.

6: Chop the cooked peanuts into the size of chopped peanuts as shown in the bottom left corner of the picture and set aside.

7, eat according to personal taste in step 6 of the various ingredients added to the bowl. This dipping sauce needs to be matched with the broth of the hot pot you are eating, after playing the dipping saucer, add a spoonful of the broth from the bottom of the hot pot to the bowl and stir well.

8, note with the hot pot, if it is clear soup pot base, then step 4 of the garlic chili sauce will need to put some more, if it is its own flavor is very strong hot pot such as taro chicken, spicy fish hot pot, etc., can be appropriate to put less bottom sauce.