Main Ingredients:
Sesame Paste: as needed; Red Fermented Bean Curd: as needed; Chinese Chives Blossoms: as needed.
Additional Ingredients:
Sesame Seeds: as needed.
Seasonings:
Sugar: as needed; Salt: as needed; Peppercorn Oil: as needed; MSG: as needed.
Taste: Savory; Technique: Mixing; Time: Ten minutes; Difficulty: Easy.
Detailed Steps for Making Hot Pot Dipping Sauce
Place two pieces of fermented bean curd into the sesame paste.
Then add a generation of Chinese chives blossoms, a suitable amount of sugar and salt, and MSG.
Stir well in one direction.
Heat oil in a pan, fry the Sichuan peppercorns until fragrant, then let it cool.
Add the peppercorn oil to the well-stirred sesame paste. (I like to eat fried Sichuan peppercorns, so I didn’t discard them.)
Continue stirring in one direction, be careful not to spill the oil.
Add cold water gradually until it reaches the desired consistency.
Transfer to a bowl, sprinkle with sesame seeds, and it’s ready to serve.
You can start enjoying it now.
