🧾 I. Ingredient List (Serves 4, final dish ~1kg)
| Category | Ingredients & Measurements |
|---|---|
| Proteins | Shrimp 100g, beef slices 100g (or tofu for vegan), luncheon meat 50g, fish balls 50g |
| Vegetables | Lotus root 100g (sliced), potato 100g (sliced), broccoli 100g (florets), corn 100g (segments) |
| Aromatics | Garlic 20g (smashed), ginger 15g (sliced), scallion whites 20g (sections) |
| Spices | Dried chilies 15g, Sichuan peppercorns 5g, star anise 2 pieces |
| Core Sauces | Pixian broad bean paste 30g, hot pot base 40g, light soy sauce 20g, dark soy sauce 10g |
| Finishing | Sesame oil 10ml, roasted sesame seeds 5g, cilantro 10g |
| Cooking Oil | Peanut oil 50ml |
📌 Ratio Keys:
- •Spice Level: Adjust dried chilies (5g for mild, 30g for extra spicy)
- •Sauce Balance: Broad bean paste + hot pot base = umami foundation; sugar offsets heat
🔪 II. Step-by-Step Instructions
✅ Preparation (20 mins)
- 1.Prep Ingredients:
- •Blanch hard vegetables (lotus root, potato) for 2 mins; blanch broccoli for 1 min. Drain well.
- •Marinate proteins with 10ml cooking wine and 1g white pepper.
- •Chop aromatics; mix sauces (soy sauces + sugar) in a bowl.
🔥 Cooking (15 mins)
| Step | Key Instructions | Pro Tips |
|---|---|---|
| 1️⃣ Fry Aromatics | Heat 50ml oil → Low heat fry garlic, ginger, scallions, star anise until golden (2 mins) | 🔥 Low heat prevents burning spices |
| 2️⃣ Bloom Spices | Add dried chilies + Sichuan peppercorns → Stir 30 sec until fragrant | 🌶️ Release “málà” (numbing-spicy) oils |
| 3️⃣ Sauce Base | Add broad bean paste + hot pot base → Medium heat stir until red oil emerges (1 min) | Critical for depth of flavor |
| 4️⃣ Combine | High heat → Add proteins → Stir-fry 2 mins → Add vegetables + sauce mix → Toss 3 mins | 💦 Sear quickly to lock in moisture |
| 5️⃣ Finish | Drizzle sesame oil → Top with sesame seeds/cilantro → Serve immediately! | ⚡ Residual heat intensifies aromas |
🌶️ III. Customization Tips
- 1.Vegan Adaptation:
- •Replace meat with tofu puffs + king oyster mushrooms → Protein maintained at 50g.
- 2.Low-Carb Version:
- •Skip potatoes/corn → Add cauliflower + shirataki noodles → Carbs reduced to 40g.
- 3.Extra Crispy Texture:
- •Lightly fry lotus root/potatoes at 160°C before stir-frying → Enhances crunch.
