Spicy Dry Pot

Slice the ginger and fresh chili. Cut the zucchini into half-moons. Soak the dried bean curd sticks in water, then cut them in half and set aside.

In boiling water, add salt, baby corn, lotus root, broccoli, and zucchini. Blanch until they are half-cooked but still crisp, then drain and set aside.

Heat oil in a pan and sauté the ginger slices. Add the dried bean curd sticks and stir-fry. Then add the seasonings and toss briefly until well combined.

Add the blanched vegetables and fresh chili slices, stir-fry until the sauce is reduced, then plate. Finally, sprinkle with Sichuan pepper powder and white sesame seeds before serving.