Ingredients
- vegetable oil, a little
- 2 stalks scallion
- 2 ginger slices
- 5 garlic cloves
- 5 dry red pepper
- 1 Tbsp. dry peppercorn
- 6 oz. shrimp (with head and shell)
- 6 oz. sliced beef
- 6 fish balls
- 3 oz. lotus root slices
- 3 oz. cauliflower
- 3 oz. celery
- 3 oz. potato slices
- black fungus, a little
- water, a little
- 1 tsp. roasted white sesame, for garnish
- cilantro leaves, a little, for garnish
- 1 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)
- 1 1/2 Tbsp. Lee Kum Kee Mala Chili Sauce
- 1 Tbsp. Lee Kum Kee Seasoning Soy Sauce
- 1 Tbsp. Lee Kum Kee Chili Oil
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Sauce for Sichuan Style Spicy Dry Pot Recipe | Lee Kum Kee USA
usa.lkk.com
Sauce for Sichuan Style Mala Sizzling Pot Recipe | Lee Kum Kee Food Professional USA
usa.lkk.com
Sichuan Style Spicy Stir-fry | Recipes | Lee Kum Kee Food Professional Canada
ca.lkk.com
Sichuan Dry Pot Recipe | Authentic Chinese Recipes | Lost Plate China
lostplate.com
Dry-Pot Cauliflower USA
usa.lkk.com
Sichuan Spicy Hot Pot| Recipes | Lee Kum Kee Home | HONG KONG
hk.lkk.com
Recipe Sichuan Style Mala Bull Frog Dry Pot | Lee Kum Kee USA
usa.lkk.com
Sichuan Style Boiled Fish l Recipes l Lee Kum Kee Home | HONG KONG
hk.lkk.com