Authentic spicy pot recipe and recipe, spicy pot recipe and ingredients

Ingredients: pork belly (luncheon meat, shrimp, crab, fish, fish skin), celery, winter melon, enoki mushroom, lotus root, cauliflower, green bamboo shoots, fresh corn cob, fungus, Pinggu, shiitake mushroom, potato, sweet potato flour, crispy tofu (bean curd, tofu skin, bean bubble), fish balls (cuttlefish balls, fresh fish balls, crab meatballs, fresh fish balls, crab meatballs).

Seasoning: bean paste, dried chili peppers (5-6, each cut into two sections), Sichuan pepper (according to your own taste, like to put more heavy flavor, like to eat lighter less), sesame pepper (according to your own taste, like to put more heavy flavor, like to eat lighter less), Chongqing Little Swan hot pot base (into a bag, basically can be used 4-5 times), ginger (a piece), green onion (one).

Homemade spicy pot method:

1. After boiling water in the pot, pour in the lotus root slices and cauliflower pieces, turn off the heat after boiling the pot, put in the dry sweet potato powder, fresh fish balls, crab meatballs, and wait for the sweet potato powder to soak and remove it for later use. (Blanch the above vegetarian dishes in water and set aside).

2. Cut the pork belly into thin slices and crispy tofu into strips; Cut the ginger into slices and the green onion into sections.

3. Start another pot, pour a little oil, and put it in turn: dried chili, pepper, pepper, ginger, green onion after stir-frying, pour the pork belly into the stir-fry, put some soy sauce and cooking wine, note: the meat will have a little water to hold out, and pour the oil and water that can be held into a small bowl (in order to make the meat fragrant), continue to stir-fry, and remove the meat after the oil is fried.

4. Leave oil in the pot, put an appropriate amount of bean paste (chopped to avoid sticking to the pan), an appropriate amount of Chongqing Little Swan hot pot base, boil and dissolve, add lotus root, cauliflower, sweet potato powder and pork belly to continue stir-frying, add green onions, a little boiling water, stir-fry evenly and slightly cook for about 2 minutes to absorb the flavor, and put a little chicken essence to taste before starting the pot.

5. The fragrant spicy fragrant pot is ready.

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The recipe and ingredients of the spicy fragrant pot are as follows:

Ingredients: 1 2 sweet potatoes, 1 handful of oyster mushrooms, 1 3 pieces of lotus root, 1 small piece of pork belly, 1 handful of enoki mushrooms, 10 fish tofu, 1 bamboo shoot, 10 crispy sausages, 1 tofu skin, 1 box of konjac shreds.

Excipients: 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 pepper, 1 pack of spicy fragrant pot base, 4 teaspoons of bean paste, 1 handful of coriander, 1 handful of white sesame seeds, 4 teaspoons of white sugar, appropriate amount of vegetable oil.

1. Prepare the ingredients for primary processing: clean all the ingredients, remove the roots and tear the oyster mushrooms, slice the mushrooms, cut the roots and wash the enoki mushrooms, 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.

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

3. 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 to control drying.

4. Make five-spice oil: pour vegetable oil into a wok, put in 3 star anise, 1 handful of peppercorns, 3 bay leaves, fry until the seasoning turns brown yellow, remove the spices and pour them out, and set aside the bottom oil.

5. Fry the bell pepper in the bottom oil of the pot until it is spicy and fragrant, and then remove the bell pepper for later use.

6. Put the pork belly slices and stir-fry over low heat to get oil.

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

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

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

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

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

How to make and ingredients for spicy fragrant pot:Ingredients: 2 pieces of ham, 10 prawns, 2 potatoes, 1 corn, 1 celery, 10 crab sticks, appropriate amount of beef balls, 1 tablespoon of oil, 1 tablespoon of bean paste, 3 dried chilies, 10 Sichuan peppercorns, 1 tablespoon of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of sugar, 1 tablespoon of sesame seeds, 1 green onion.

Steps: 1. Prepare all your favorite ingredients.

2. Blanch the vegetables and remove them.

3. Blanch all kinds of your favorite meatballs.

4. Heat the oil and add the shredded ginger, green onion white, millet spicy, and bean paste and stir-fry until fragrant.

5. Pour in all the ingredients.

6. Add a spoonful of light soy sauce.

7. A spoonful of dark soy sauce.

8. A spoonful of oyster sauce.

9. A spoonful of sugar.

10. Add celery and stir-fry evenly.

11. Sprinkle with sesame seeds and coriander, and the finished product is as follows.

Summary. Step 6Add the bean paste and hot pot base, and control the amount according to your preference for spicy. Step 7Add garlic, onion, ginger, pickled pepper and tempeh and stir-fry.

Step 8: Add soy sauce and sugar (a small amount). Step 9: Put in celery and lettuce, stir-fry until eight ripe, then put in the meat without saltiness, if the meat is raw, put it when the dish is ripe, stir-fry until the raw meat becomes cooked or the cooked meat tastes, add vegetarian vegetables and continue to stir-fry, finally add the salty meat, stir-fry evenly, turn off the heat, sprinkle sesame seeds, and put some coriander if you like to eat coriander.

Ingredients: butter hot pot base: about 40 grams of bean paste, 1 tablespoon of two liquid vitex pickled peppers, 3 dried black bean sauces, 2 tablespoons of green peppercorns, a handful of garlic, 1 head of ginger, 2 slices of onion, half a small soy sauce, 4-6 tablespoons of sugar, 3 grams of celery, 1 lettuce, 1 other meat and vegetarian dishes that you want to eat, appropriate amounts.

Step 1Finely chop the pickled pepper and onion, slice the ginger, and serve with the garlic tempeh. Step 2: Cut the celery and lettuce, put on a plate and set aside for celery to loose. It doesn't matter if you have knife skills, just cut and cut it.

Step 3: Blanch your favorite vegetarian dish with water (except celery and lettuce). Cut the ingredients separately, arrange them in a row, cook the slowest first, and the others in turn, and finally cook the fastest, such as the first potato, and the last is enoki mushroom, so that when the enoki mushroom is cooked, basically the dishes in the pot are cooked, and they are taken out to control the water.

Step 4 The raw meat ingredients should also be blanched, and the pork belly and beef can also be blanched, so you have to fry for a while. The pork belly can be cut into large pieces in advance and cooked, and then sliced after cooling. If there are hairy belly shutters or something, you must not blanch them for a long time, otherwise they will be hard.

Salty meats (sausages, luncheon meats, etc.) and non-salty meats are rolled separately. Step 5Heat oil in a pot, add green peppercorns and stir-fry until fragrant. Then try to take out the peppercorns, otherwise it will get in the way when you eat them.

Step 6: Add the bean paste and hot pot base, and control the amount of the Zen hall according to your preference for spicy. Step 7Add garlic, onion, ginger, pickled pepper and tempeh and stir-fry. Step 8: Add soy sauce and sugar (a small amount).

Step 9 Put in celery and lettuce, stir-fry until eight ripe, then put in the meat that does not have a salty taste, if the meat is raw, put it when the dish is ripe, stir-fry until the raw meat becomes cooked or the cooked meat tastes, add vegetarian vegetables and continue to stir-fry, finally add the salty meat, stir-fry evenly, turn off the heat, sprinkle sesame seeds, and put some coriander if you like to eat coriander.