Dry pot sauce, it is the magician in the kitchen, its presence enhances the taste of every dish. Its unique spiciness and rich umami aroma make it unforgettable. Every spoonful of dry pot sauce seems to contain infinite flavors, skillfully blending together the rich meaty notes and fresh vegetable fragrances, creating dishes that are incredibly satisfying. With dry pot sauce, every bite dances on the taste buds, tempting us to savor it again and again.
Ingredients for Dry pot sauce：
| Ginger | 20g |
| Green onion | 20g |
| Garlic | 20g |
| Thread Pepper | 10g |
| Fermented blank bean | 15g |
| Salt | 2g |
| Aginomoto | 1g |
| Sugar | 5g |
| Pepper powder | 3g |
| Chili powder | 10g |
| Chili paste | 20g |
| Bean paste | 20g |
| Spicy Fish Sauce | 30g |
Step:
1.First, we need to prepare some ingredients. Slice a piece of ginger into thin slices, cut the white part of a large green onion into sections, and mince several cloves of garlic. Additionally, prepare a few thread peppers cut into rings and a small handful of Sichuan peppercorns. Next, finely chop a handful of fermented black beans, extract 20 grams of broad bean paste and chop it finely, then combine it with the fermented black beans. In addition, prepare 30 grams of spicy fish sauce and 20 grams of chili sauce. Lastly, have a small handful of white sesame seeds and 10 grams of chili powder ready for garnishing. These ingredients will add rich flavors and textures to the dry pot sauce. The fragrant ginger, crisp spring onion, aromatic garlic, and the spiciness of the bell peppers and Sichuan peppercorns will bring diverse flavors to the sauce. The use of fermented black beans and Doubanjiang will enhance the savory taste of the sauce and elevate its overall texture. Spicy fish sauce and chili sauce will provide the characteristic spiciness and numbing sensation. White sesame seeds and chili powder will be used for garnishing the sauce, making it more visually appealing. The aroma of white sesame seeds and the red color of the chili powder will add layers of beauty and texture to the dry pot sauce.
2.With the ingredients prepared, let’s start making the dry pot sauce. First, heat oil in a pan until it reaches medium heat, where you will notice slight smoke rising from the oil. Carefully pour in the sliced green onion and ginger. Adjust the heat to low and fry them for about 2 minutes. You can gently stir the oil to ensure even heating of the green onion and ginger, ensuring they turn golden brown. Once the surface of the spring onion turns golden, continue frying for another 2 minutes. By this point, the green onion and ginger should be fried and have an enticing golden color. Use a spatula or a strainer to remove the fried green onion and ginger from the oil.
3.Pour the Sichuan peppercorns, minced garlic, and thread peppers into the pan, keeping the heat at medium-low, and fry for 3 minutes. This will remove the moisture from the minced garlic and extract the flavors of the Sichuan peppercorns and garlic. Next, pour the fermented black beans and Doubanjiang into the pan and continue simmering over low heat while stirring constantly to evenly heat the sauce, extracting the natural umami flavor from the fermented black beans and the red oil from the Doubanjiang. Then, add the spicy fish sauce and chili sauce to the pan, stirring until fully dissolved. Simmer over low heat for 18 minutes, making sure to shake the pan and stir with a spoon during this time. Be mindful of controlling the temperature to prevent it from getting too high. If the temperature gets too high, turn off the heat as it can easily cause the sauce to become burnt.
4.Pour the chili powder and white sesame seeds into the pan, and mix thoroughly with a spoon or chopsticks to ensure they are well combined. Continue simmering for another 3 minutes to allow the aroma of the chili powder and white sesame seeds to infuse into the dish. Next, it’s time to season the sauce. First, add 2 grams of salt to enhance the overall flavor balance. Then, add 1 gram of Aginomoto to enhance the umami taste of the dish. Add 5 grams of sugar for a subtle sweetness. Finally, sprinkle in 3 grams of ground black pepper to give the dish a hint of spiciness. Once all the seasoning ingredients are added, mix the dish thoroughly using utensils to ensure every piece of ingredient is coated evenly with the seasonings. Lastly, when the dry pot sauce is well mixed, turn off the heat and transfer it to a plate.
Tips:
1.Using high-quality chili can add a unique spiciness and aroma to the dry pot sauce. You can choose chili powder, chili sauce, or make your own chili paste to customize the flavor of the dry pot sauce.
2.When frying the dry pot sauce, it is important to control the heat to avoid overcooking or burning. Generally, using medium-low heat is sufficient to maintain the color and texture of the sauce.
The process of making dry pot sauce is like a beautiful culinary symphony. First, prepare all the ingredients and carefully cut them into uniform pieces or slices. Then, pour an appropriate amount of oil into a pan. Once the oil is hot, add the prepared ingredients one by one and stir-fry them over medium-low heat. As the ingredients cook in the hot oil, they gradually become tender and release mouthwatering aromas. Finally, add the desired amount of dry pot sauce and continue stirring to ensure every piece of ingredient absorbs the unique flavors of the sauce. The finished dry pot sauce dish is filled with layers of rich flavors, tempting you to take bite after bite.