DRY POT NEAR ME RECIPES

Steps:

• Wash and treat the shrimp.
• Cut celery, mushroom and cucumber into small pieces. Cut garlic, ginger and white part of spring onions in thin slices. And chop the spring onions for garnish. Soak the dried wood ear in hot clean water until soft. Drain all the side ingredients.
• Add some water into a wok, then put bay leaves, star anise, cassia, Sichuan peppercorn and fennel to cook for 5 minutes. Pour out soup only and save in a bowl.
• Heat up some oil in wok, put garlic and ginger in to stir-fry until smelling the aroma. Pour the water cooked with seasoning into wok and simmer for 30 minutes. Save the soup in a bowl and set aside.
• Heat up some oil again in a wok. Add doubanjiang or other chili paste to stir-fry until the oil becomes light red.
• Take two teaspoons of soup cooked and add to wok, bring to a boiling. Then transfer to a bowl.
• Heat up oil in wok, and then stir fry shrimp to golden-brown. I do not use deep fry for the consideration of health. But you can use deepf-fry in this step if you want to make the shirmp crisper.
• Heat up some oil in wok; add ginger and garlic to stir-fry. Then put cooked red pepper and Sichuan peppercorn in and stir-fry with high heat.
• Then add cooked vegetables and pork, one tablespoon of soup and salt to continue stir-fry until all the ingredients are surfaced with non-spicy soup.
• Add the spicy soup averagely and garnish some roasted sesame seeds and chopped spring onions.