Processing technology of hot spicy dip

Ingredients: soaked sweet potato powder 100g, mung bean sprouts 200g, soaked day lily 100g, mung bean 20g.

Accessories: 30g Pixian bean paste, 20g douchi, 5g pepper, 5g sesame, 1 red pepper, onion, ginger and garlic, oil, a little salt, sugar and chicken essence.

Steps:

1, hot oil from the pot. Add pepper and lobster sauce, stir-fry until fragrant.

2. Add Pixian bean paste and red pepper, stir-fry red oil on low heat.

3. Add water to boil and simmer for 5 minutes.

4. Add mung bean sprouts and cook.

5. Put the cooked mung bean sprouts in a bowl.

6. Add the soaked daylily and cook.

7. Take out the cooked day lily and put it on the mung bean sprouts.

8. Add sweet potato powder and cook.

9. Take out the cooked sweet potato powder and put it on the day lily.

10, boil the soup in the pot, and add a little salt, sugar and chicken essence to taste.

1 1. Pour the seasoned soup into a bowl.

12, hot oil in the pot, add onion, ginger and garlic, stir fry.

13, pour on the soup powder and sprinkle with sesame seeds.