Ingredients：shrimp, black pepper beef, potatoes, carrots, king oyster mushrooms, green bell peppers, red chili peppers, line peppers, Zizhijiang green perilla dry pot sauce; the ingredients are not limited to these, and the dry pot sauce can also be replaced with Pixian doubanjiang, beef tallow, dried red chili peppers, salt, soy sauce, etc.
Steps for making spicy dry pot：Cut the potatoes, carrots, and king oyster mushrooms into slender irregular chunks one by one; cut the green and red chili peppers into small pieces; cut the garlic in half, cut the scallions into small sections, and cut the line peppers into rings. Boil a pot of water, put the potatoes, carrots, and king oyster mushrooms into the boiling water and cook for 2 minutes, then remove; after blanching, these 3 ingredients cook quickly and the texture remains not dry after braising. Heat the pot, pour in a little vegetable oil, and stir-fry the scallion rings, garlic cloves, and ginger shreds until fragrant. Put the potato strips, carrot chunks, and king oyster mushroom chunks into the pot and stir-fry a few times. Spread the large shrimp on the surface of the ingredients. Then squeeze an appropriate amount of green perilla dry pot sauce into the pot; the flavor is spicy and numbing, so it can be added according to taste. Mix the ingredients and sauce evenly, pour in a bowl of water, and spread the black pepper beef on top. Cover the pot and braise over high heat for 3 minutes; because the potatoes, carrots, and king oyster mushrooms have been blanched, they cook very quickly. The shrimp and beef are all cooked, and the aroma is rich. Before removing from the pot, add the green and red pepper pieces and stir-fry briefly, then it is ready to be served directly from the pot. Spicy dry pot, nutritious, spicy and appetite-stimulating, really good with rice!