Ingredients for Sichuan Dry Pot of Chicken, Duck, Rabbit, and Pork Ribs: Duck 350g, Oil 10g, Salt 4g, Monosodium Glutamate (MSG) 2g, Green Onion 5g, Ginger 5g, Green Peppers three, Broad Bean Paste as needed, Lotus Root one section, Potato one, Broccoli half, Onion one, Peanuts as needed, Dried Red Chilies around 10, Sichuan Peppercorns as needed.
Method: Step 1: Prepare the ingredients, you can add different ingredients based on personal preference. Cut lotus root, potatoes, and broccoli into sections, and dice the onions and green peppers.
Step 2: Prepare the seasonings, slice the ginger and smash the garlic, cut the dried red chilies into sections, add an appropriate amount of Sichuan peppercorns, and set aside the green onions cut into sections.
Step 3: After heating the oil, first fry the duck meat and peanuts.
Step 4: When the meat and peanuts are almost crispy, add a spoonful of broad bean paste.
Step 5: Stir fry for about half a minute, then add the seasonings.
Step 6: Stir fry for about one minute, then add the potatoes.
Step 7: When the potatoes are almost cooked, add the remaining vegetables.
Step 8: Finally, add salt, MSG, and green onions, sprinkle sesame seeds on top after serving, and it’s ready to eat!
Cooking Tips for Sichuan Dry Pot: There are tricks to making delicious dishes, and each of my dishes has its own little secret. You can search for ‘Sichuan cuisine’ to directly view my recipes!
