Pork Ribs 750g Jiwei shrimp 15 pieces
Lotus root 1 section Onion Half
Enoki mushroom 1 handful Organic Cauliflower 1
Green onions 1 root cilantro 1 root
Single garlic 2 Old ginger 1 block
Hot pot base 90 grams rapeseed oil 2 scoops
Pixian Doubanjiang 1 teaspoon Salt 2 grams
MSG 2 grams Light soy sauce Appropriate amount
White sugar Appropriate amount Five-spice powder Appropriate amount
Cumin powderAppropriate amount
How to make dry pot spareribs and shrimps #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 1

Step 1

Chop 2 spare ribs into small pieces, add 2 grams of salt, light soy sauce, cooking wine, scallions, and ginger slices and season for 20 minutes. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 2

Step 2

Wash the live shrimps and set aside. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 3

Step 3

Slice ginger and garlic, cut green onions into long sections, and slice onions. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 4

Step 4

90 grams of hot pot base. I prefer to buy this kind of independent small packaging. One bag is just right for one use. If the large packaging is not used up at one time, it will taste very bad when stored in the refrigerator. #Thanksgiving Cooking Challenge#Griddle Pot Ribs and Shrimp Recipe Illustration 5

Step 5

After the water boils, blanch the organic cauliflower for 1 minute. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 6

Step 6

Blanch lotus root slices for 1 minute. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 7

Step 7

Blanch the enoki mushrooms for 5 minutes.#Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 8

Step 8

Remove and drain excess water. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 9

Step 9

Pour an appropriate amount of rapeseed oil into the pot, add the shrimps and fry for 3 minutes. Remove and remove. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 10

Step 10

Then add the pork ribs and fry for about 8 minutes. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 11

Step 11

Stir fry evenly during this period to avoid burning the pot. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 12

Step 12

Finally add the shrimp and stir-fry for about 2 minutes. #Thanksgiving Cooking Challenge#Griddle Pot Ribs and Shrimp Recipe Illustration 13

Step 13

Remove and set aside. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 14

Step 14

After taking out the ribs and shrimps, if there is enough oil in the pot, there is no need to add more oil. Add the hot pot base ingredients and stir-fry. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 15

Step 15

Add a spoonful of Pixian bean paste.#Thanksgiving Cooking Challenge#How to make dry pot spareribs and shrimps Illustration 16

Step 16

Add ginger, garlic slices, onions, and scallions and saute until fragrant. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 17

Step 17

Add vegetables. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 18

Step 18

Finally, add the ribs and shrimp, MSG, sugar, five-spice powder, and cumin, stir-fry evenly and serve. · At this time, you need to taste the saltiness before deciding whether to add light soy sauce! Because the Pixian Doubanjiang is also relatively heavy in salt. · If you like a spicy taste, you can add millet pepper to the ingredients, or add spicy dry chili noodles at the end for seasoning. #Thanksgiving Cooking Challenge#How to make dry pot ribs and shrimp Illustration 19

Step 19

A simple and quick home recipe, you can try it if you like. Cooking Tips for Dry Pot Pork Ribs and Shrimp