Lin Xu boiled a pot of water, blanching half of the sliced bamboo shoots, lotus root slices, and celery segments, while the other half went into the oil pan along with sliced potatoes and sweet potatoes.
The method for dry pot requires oil, while water cooking requires blanching; the dishes are different, so are the methods.
Once the blanched ingredients were cooked, he placed them in a bowl.
Once the ingredients in oil were cooked, he set them aside to drain the oil.
Next, he set up the wok, poured in oil, and added the cut fatty intestines to stir-fry.
These fatty intestines had been cooked in a pressure cooker, but to make them delicious, they needed to be stir-fried to release the excess oil and enhance the aroma.
When the fatty intestines started to bubble, he added a spoonful of chopped doubanjiang, stir-frying to release the red oil, coating the intestines in it.
Then, he added half a spoon of knife-cut chili made from Sichuan peppercorns and dried chili.
