Is the spicy fragrant pot cut or eaten first?

To make a spicy fragrant pot, it is very important to master the correct method, and there are many people who make mistakes, no wonder it is not delicious! Do you like to eat spicy fragrant pot? Today I will teach you a spicy fragrant pot method, casual and simple, delicious and good-looking, let's take a look!

I like to eat meat, so this time there are fewer ingredients and vegetables in the spicy fragrant pot, most of them are meat and some seafood, if you like vegetables, you can also add a little more! Then first fry the pork belly, blanch the seafood and the like in boiling water first, let them cook faster, and finally put the base and seasonings into the oil pot to fry and fry the base to make the base more fragrant, and then put the ingredients in, so that the spicy fragrant pot will be more delicious and delicious, friends, come and try it

Simmer spicy fragrant pot.

by Takuya.

Ingredients: 200g pork belly, 50g shrimp sticks, 100g wide vermicelli, 1 baby cabbage, 100g rice cake, 50g peeing cow balls, 50g squid rings, 1 ginger cube, 1 bag of spicy pot base, 10 garlic, 10g sesame seeds, 1 dried chili pepper.

Cooking steps:1Prepare before cooking.

2.Wash the pork belly and marinate it in cooking wine and flavor for a while, cut the ginger, garlic and chili peppers and set aside, soak the wide vermicelli and rice cakes in hot water.

3.Buy according to personal taste, you can also boil the base by yourself The main trouble.

4.If you like to eat seafood and harder vegetables, you need to boil the pot under water to copy it, such as shrimp, lettuce, etc.

5.Put oil at the bottom of the pot, enlarge the ingredients, stir-fry ginger, garlic and dried peppers until fragrant.

6.Pour the spicy fragrant pot base into the pan and stir-fry.

7.Add pork belly, hot pot leftovers, etc., add a little boiling water, boil vegetables, vermicelli, rice cakes, etc., boil the pot, add chopped green onions, consume oil, chicken essence, remove from the pot, and scatter some sesame seeds.

Cooking Tips:

It is better to choose meat in this way:

1.Look at the thickness of the fat and skin. If it is pork with thick fat and thin skin, it means that the slaughtered pig is larger, generally tastier, and will not have a rancid taste; If the fat is very thin and the skin is relatively thick, the taste is generally not very good.

2.Look at the color. If the color is brighter and bright red, it means that the pork is fresher; If the color is dark red, it may have been overnight. Therefore, if you want to choose good pork, you can choose a brighter color.

3.See if there is bleeding. If it is fresh pork, it will not ooze blood; If it's not fresh pork, it may ooze blood.

4.Smell the smell. If you want to buy good pork, you can also get close to the pork and smell it, if the pork does not have much odor, only a slight fishy smell, it means that the pork is relatively fresh; If you smell a strong fishy smell, it means that it is not fresh and the meat quality is not good.

5.Look at elasticity. Good pork will return to its original shape more easily if you press it gently with your hands.

As you like, keep a pot full of chili peppers stainless steel cauldron sweating like rain, a large pot of rich spicy, let people focus on it without distractions, in front of the spicy fragrant pot, the taste buds get the most primitive desire and satisfaction, sandwiched up not only vegetables, but also bursting happiness!

Ingredients for 2 people.

Sweet potatoes 1 2 pcs.

1 handful of oyster mushrooms. Lotus root 1 3 cuts.

1 small piece of pork belly.

1 handful of enoki mushrooms.

10 fish tofus.

1 bamboo shoot. 10 crispy sausages.

1 tofu skin.

1 box of konjac silk.

Accessories. 4 shiitake mushrooms.

1 2 green onions.

1 2 pieces of ginger.

3 bay leaves. 20 bell peppers.

3 star anise. 1 handful of Sichuan peppercorns.

1 pack of spicy fragrant pot base.

4 teaspoons of Pixian bean paste.

1 handful of coriander. 1 handful of white sesame seeds.

4 teaspoons of sugar.

Vegetable oil to taste.

Step 1: A complete list of spicy fragrant pot recipes.

Favorite vegetables and ingredients are prepared by sorting.

Step 2: Preparation of the spicy fragrant pot**.

Prepare the ingredients for primary processing: clean all the ingredients, remove the roots and tear the oyster mushrooms, slice the shiitake mushrooms, cut the roots of enoki mushrooms and wash them, peel and cut the bamboo shoots into strips, peel and slice the lotus root, slice the pork belly, slice the fish tofu, cut the sweet potato into strips, cut the tofu skin into small slices, slice the ginger, cut the coriander into sections, and cut the green onions into sections.

Step 3: The home-cooked recipe of spicy incense pot.

Put oil in the pan, fry the sweet potatoes until golden brown, and set aside.

Step 4: A simple way to make a spicy fragrant pot.

Some ingredients such as fish tofu, bean skin, konjac shreds, enoki mushrooms and other ingredients can be blanched until 8 minutes cooked, and then removed and dried.

Step 5: How to eat spicy fragrant pot.

To make allspice oil: pour vegetable oil into a wok, add 3 star anise, 1 handful of Sichuan pepper, 3 bay leaves, fry until the seasoning turns brown yellow, remove the spices and pour them out, and set aside the base oil.

Step 6: How to make a spicy fragrant pot.

Fry the bell peppers in the bottom oil of the pot until they are spicy and fragrant, and then remove the bell peppers for later use.

Step 7: How to fry in a spicy fragrant pot.

Put the pork belly slices and stir-fry over low heat to bring out the oil.

Step 8: How to cook a spicy fragrant pot.

Add a whole packet of spicy pot base and 4 teaspoons of Pixian bean paste, stir-fry the red oil and fragrance.

Step 9: How to stew in a spicy fragrant pot.

Add ginger, garlic and green onions and stir-fry until fragrant.

Step 10: How to stir in a spicy fragrant pot.

Put in the ingredients in turn, put the heat-resistant ones first (such as mushrooms, lotus root slices) and the non-heat-resistant ones (such as bamboo shoots), and quickly stir-fry evenly.

Step 11: How to stir in a spicy fragrant pot.

Add 4 teaspoons of sugar, stir-fry the bell pepper and stir-fry the ingredients evenly.

Step 12: How to make a spicy fragrant pot.

Sprinkle coriander and white sesame seeds before cooking, and serve on a plate to eat.

Finished product drawing. Cooking skills.

A good plate of spicy pot base is very important, I bought Haidilao before, and it turns out that the base of Wangjiadu's house is fried and tastes more positive, salty and spicy, novices may wish to refer to it.

Spicy fragrant pot generally uses bell pepper, the taste will be better, bell pepper can be bought in supermarkets and markets.

Meatballs and other vegetables that have been oiled and watered.

Generally, it is blanched with water first.

I decided to belong to the stir-fry, raw materials preparation: meat and vegetables totaling about 600 grams (pork belly slices, vegetables: mushrooms, lotus root slices, potatoes, cauliflower, cabbage, onions, etc.), cook100 spicy pot ingredients 35 grams, garlic segments, dried chili pepper segments.

Blanching with water or frying with oil: Wash the vegetables and cut them into pieces or sections, then blanch the meat and vegetables with water or fry them in oil, respectively, and remove them for later use. Stir-fry:

Heat the oil in a pot, add the garlic segments, dried chili pepper segments, and cook100 spicy fragrant pot ingredients and stir-fry until fragrant, then add meat and vegetables and stir-fry evenly, and use a large bowl to sprinkle sesame seeds and coriander appropriately. Note: The pork belly can be replaced with squid, shrimp, meatballs, shutters, etc., and the amount of spicy fragrant pot material can be appropriately adjusted according to personal preference.

Spicy fragrant pot.

Ingredients: 15 shrimps, 100 grams of squid, 50 grams of lotus root, 50 grams of okra, 30 grams of seafood mushrooms, 30 grams of chicken leg mushrooms, 30 grams of celery, 20 grams of leeks, 50 grams of broccoli.

2 tablespoons of oil, 50 grams of corn, 20 grams of cabbage, 1 cucumber, 30 grams of bean sprouts, 20 grams of white kidney beans, 35 grams of spicy spice.

The preparation of the spicy fragrant pot.

1.Prepare the ingredients and spices for the incense pot. Put whatever you want.,You can feel free to do so.2.Handle the ingredients, cut or slice.

3.Cut the shrimp whiskers, etc., pick off the shrimp line, remove the black skin on the outside of the squid, and cut the squid ring 4Wash some greens and leeks, and put them in at the end, it will be more flavorful5

Ingredients are treated with water. Cucumbers and celery do not be watery, shrimp I like to fry cooked 6Put oil in a pan and fry the shrimp.

7.Set aside.

8.Add ginger, green onion, garlic, Sichuan pepper and red pepper and stir-fry.

9.Add the spicy spice in the pan.

10.Stir-fry the red oil.

11.Add all the processed ingredients, add the cucumber and celery at this time, and stir-fry for a while to mix the juice well.

12.Add greens and leeks.

13.Stir-fry evenly.

Need. Come.

Ingredients: 300g of shrimp

Excipients: appropriate amount of oil, spicy and fragrant.

130g of pot base, 2 slices of bacon, 120g of lotus root, 1 broccoli, 1 tudu bean, 1 lettuce, 1 onion, 1 vegetarian chicken, 2g fungus, 2 red peppers, 5 ginger, 3 cloves of garlic, 1 chives, and an appropriate amount of cooked white sesame seeds.

1. Cut off the shrimp whiskers, cut the back of the shrimp and take out the shrimp line, then clean and drain the water.

2. Peel and slice lotus root and potatoes, peel and cut lettuce into hob pieces, bacon into cubes, vegetarian chicken into pieces, broccoli into small florets, black fungus soaked and washed.

3. Prepare the spicy spice, garlic slices, onion slices, ginger slices, and red pepper slices.

4. Blanch the easy-to-cook ingredients, blanch lotus roots, broccoli, vegetarian chicken, lettuce and then squeeze out the water in cold water.

5. Boil the fungus and potato slices until they are broken and removed.

6. Remove the oil from the pan, add the shrimp and fry until the skin is crispy and remove from the pan.

7. Leave the base oil, add bacon, garlic slices and ginger slices and stir-fry for half a minute.

8. Add the spicy spice and onion to stir-fry until fragrant.

9. Add shrimp, potato chips, broccoli, fungus, lotus root slices, lettuce and vegetarian chicken and stir-fry for 1 minute.

10. Stir-fry until the flavor is in, then add the red pepper and stir-fry for a while.

11. a finished product.

If needed, blanch it with water for seven or eight minutes.

To boil, just boil over high heat, just like a hot pot.

Hello, happy to answer your questions.

The dishes in the spicy fragrant pot should be blanched with water first.

Soak the fungus and yuba in water in advance, remove the root after the fungus is cleaned, tear it into small pieces, and cut the yuba into small pieces 2All kinds of other vegetables are cleaned, the peeled ones are peeled, and then the knife is changed into lumps or flakes 3Prepare all kinds of meat, then slice the pork belly, slice the green onion and ginger, shred and set aside, slice the sausage, and cut the crab fillet into 4 pieces

Prepare a variety of seasonings, chop red and dried chilies, chop bean paste 5Boil a pot of water, put a small spoon of salt in the water, blanch all kinds of vegetables into the pot respectively, control the water after removal, and blanch the shrimp and squid fillets together 6Put two spoons of oil in the pot (about the same as the usual stir-fry), after the oil is hot, put the chopped bean paste in the pot and stir-fry, stir-fry the red oil 7

Add red peppers and dried chili peppers (the amount of chili peppers is as you like), add the pork belly and stir-fry for 8Add green onions, ginger, garlic, onions, and green pepper slices and stir-fry 9Add crab fillet, sausage and blanched squid roll and shrimp and stir-fry 10

Finally, add the blanched vegetables11To taste, add 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of chili oil and a pinch of peppercorns12Finally, sprinkle in the roasted peanuts and white sesame seeds 13

Sprinkle some cumin and coriander to get out of the pot Tips 1, the vegetables in the incense pot can be as you like, it can be several, or more than a dozen or even more, as long as you like 2, the fragrant pot meat and vegetarian matching, the meat can also be added to the ham, luncheon meat, shutters, various meatballs, fish balls, etc. 3, the bean paste has a salty taste, so you should add less salt later to prevent the taste from being too salty, adding a little sugar can make the incense pot taste better 4, the incense pot in the store is too spicy, the slightly spicy one I can't stand it, I can put peppers at will at home, I'm really slightly spicy, slightly spicy, I don't dare to eat too much spicy 5, the vegetables in the fragrant pot should be blanched first, and then save time, the time of blanching should be mastered, don't blanch the vegetables too badly, there is no taste, take it out when cooked, shrimp and squid are the same, not only the volume is shrinking, but the taste is also hard.

MaterialsThe materials of the spicy incense pot are very extensive, and those that are basically suitable for stir-frying can be used to make the spicy incense pot, but it basically needs to be processed in advance, that is, the spicy incense pot.

Blanching with water, you can divide the materials of the spicy fragrant pot into the following categories, and you can choose according to your preferences. Vegetables: green bamboo shoots, lotus roots, bamboo shoots, cabbage, mushrooms, enoki mushrooms, cauliflower, broccoli, potatoes, sweet potatoes, etc.

Dry goods: fungus, konjac, etc. Seafood:

Squid, shrimp, crabs, etc. Meat: pork belly, luncheon meat, bullfrog, old meat slices, duck intestines, crispy sausages, eel, etc.

Offal: shutters, hairy tripe, duck intestines, duck gizzards, etc. Pills:

Vegetarian meatballs, meatballs, fish balls, etc. Soy products: dried tofu, bean curd, frozen tofu, etc.

I used the spicy incense pot this time: mushrooms, oyster mushrooms, lotus root slices, green bamboo shoots, fungus, pork belly, celery, and cauliflower. (Sichuan cuisine video material).

Seasoning (the amount of 800 grams of ingredients can be increased or decreased according to your own ingredients, but I don't think there are too many of each dish, 50-100 grams are about the same, 6-8 varieties are better in one pot) Seasoning of spicy fragrant pot: 100ml of five-spice oil, 2 tablespoons (30ml) of Pixian bean paste (minced), 50 grams of hot pot seasoning, 80 grams of dried chili peppers, 15 grams of ginger slices, 20 grams of garlic, 15 grams of green onions, 1 tablespoon of cooking wine (15ml), 2 teaspoons of sugar (10ml), salt as appropriate, a small amount of chicken essence, Appropriate amount of white sesame seeds, appropriate amount of coriander Five spice oil ingredients: 2 star anise, 5 grams of Sichuan pepper, 1 grass fruit, 1 gram of fragrant fruit, 1 gram of cloves, 2 grams of kaempfera, 10 grams of dried chili, 5 grams of fennel, 1 piece of meat coar, 1 piece of kaempfera, 1 piece of cinnamon, 2 bay leaves, oil.