Sichuan Dry Pot Recipe | Authentic Chinese Recipes | Lost Plate China

Ingredients

• 1 bell pepper, sliced
• 1 large potato, sliced
• 1 small stalk of broccoli, in bite-sized pieces, about 3.5oz or 100g
• 1 small stalk of cauliflower, in bite-sized pieces, about 3.5oz or 100g
• 8 shiitake mushrooms
• 10 sliced lotus root pieces (if you can find them, highly recommended)
• 14oz or 400g of your favorite meat, we recommend pork or beef, thick sliced. (remove if vegetarian, and double up on veggies or substitute with firm tofu)
• 1/3 cup or 80ml vegetable oil (we always use canola oil, but peanut oil also works very well. Not olive oil or sesame oil as these burn quickly.)
• 1 half to the whole packet of hot pot soup base sauce（火锅底料) (adjust to your spice level)
• 3 thin slices ginger, about 1cm knob
• 4 cloves garlic, smashed
• 1/2 cup dried red chili peppers (keep them whole to avoid the dish being too hot, adjust to your spice level. Whole chilis add color, flavor, and fragrance to the dish)
• 2 green onions, chopped
• 1 ½ Tbsp cooking wine
• ½ Tbsp sugar
• Salt to taste
• A handful of chopped cilantro