Ingredients for Spicy Dry Pot Chicken Thighs and Shrimp
| Shrimp 1 pound | Dried Bean Curd Sheets 3 pieces |
| Vegetable Oil As needed | Green Bell Pepper 3 pieces |
| Garlic cloves Some | Dried Red Chili As needed |
| Ground Sichuan Peppercorn As needed | Salt As needed |
| Dry Pot Seasoning Mix 50 grams | Squid 200 grams |
| Enoki Mushrooms 100 grams | Onion 1 |
| Ginger slices Some | Chicken Thigh meat 200 grams |
| Sesame Seeds 1 spoon |
Recipe for Spicy Dry Pot Chicken Thighs and Shrimp
Step 1
Cut the green bell peppers and onions and set aside.
Step 2
Cut the garlic cloves and ginger slices and set aside.
Step 3
Clean the shrimp, devein, coat with cornstarch, and deep-fry until golden brown.
Step 4
Deep-fry the chicken thigh meat, squid, and enoki mushrooms until moisture is released, then set aside.
Step 5
Heat oil in a pan (use more oil), add garlic cloves, ginger slices, fry until golden brown, then add the dry pot seasoning mix, fried shrimp, squid, bean curd, enoki mushrooms, stir-fry for two minutes. Pour in half a bowl of hot oil, add green bell peppers, onions, ground Sichuan peppercorn, a little salt, a spoon of chicken essence, continue to stir-fry for five minutes.
Step 6
After stir-frying for five minutes, the dish is ready to serve. Sprinkle with sesame seeds and enjoy!
