Health benefits
Doubanjiang: maintain healthy skin and mucous membranes
Zanthoxylum bungeanum: dehumidification
Ingredients
Sixty Years Old ( 2 Jin ) | Onions (appropriate amount) |
Ginger (appropriate amount ) | Garlic ( appropriate amount ) |
Oyster sauce (appropriate amount) | Light soy sauce (appropriate amount) |
Millet pepper (appropriate amount) | Dried chili pepper (appropriate amount ) |
Doubanjiang ( appropriate amount ) | Hot pot base ( appropriate amount ) |
Thirteen incense ( appropriate amount ) | |
Salt ( appropriate amount ) | Zanthoxylum bungeanum ( appropriate amount ) |
How to make Spicy Sixties
1. After buying the sixty-year-old armor, soak it in water and add some salt for more than two hours, and let the sixty-year-old armor vomit sand
2.Put it into the pot, add cooking wine, ginger slices and cooking wine and bring to a boil.If there is no mouth open, it is dead and should be thrown away
3. Prepare the ingredients: cut onion, ginger and garlic and set aside
4. Heat oil in a pan, add Sichuan peppercorns and stir-fry until fragrant.Turn to low heat, add bean paste and hot pot base ingredients and stir-fry until red oil is produced.Add onion, ginger, garlic, millet and pepper.Stir-fry the dried chili segments until fragrant, add light soy sauce and oyster sauce, add an appropriate amount of salt, turn to medium heat and pour in a little water, otherwise the juice will not be enough.
5.Pour in the scallops and stir-fry continuously to make every scallop covered in juice
6.Add some chicken essence, stir-fry for a few times and it’s done
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