The practice of spicy vermicelli hot pot, the steps of making spicy hot pot at home

1. Prepare fresh pig bones and rinse the blood on the bones with water.

2. Add water to the pot and bring to a boil, put the pig bones in it, put in some cooking wine, blanch the water, there will be some foam in the pot after the water boils, skim out the foam of the floating gods, then turn off the heat, and put the bones in the pot for later use.

3. Let's make the broth, add water to the pot, put the pork bones in, boil the water over high heat, convert it to low heat, put the ginger slices into the pot, and boil the broth for a long time, about 2-3 small pleasure potatoes, and the foam floating in the pot during the soup should be skimmed out from time to time.

4. Peel the garlic and crush it with a knife, cut the ginger into slices, cut the green onion into segments, and prepare the other ingredients for later use.

5. Prepare to make the base of the hot pot, turn up the heat of the hot pot a little, pour cooking oil into the pot, stir-fry the chopped ginger, garlic and green onions, and stir-fry evenly with the peppercorns.

6. At this time, the heat can be reduced a little, and then add chili noodles, bean drums, and bean paste into the pot, and stir-fry evenly.

7. After the ingredients in the pot are fragrant, add the boiled broth, add salt, dried chili, rock sugar, rice wine, fry evenly, boil the soup over medium heat, and skim off some of the oil foam on the pot after the pot is boiling.

8. Take out the pork bones in the soup pot and put them in the hot pot and cook them together for 20-30 minutes.

9. Next, let's prepare side dishes, first soak the pig brain flower in water to remove the blood film on the brain flower, and then take out the dry water, put it on the plate, and prepare to eat.

10. The yellow eel is slaughtered, cleaned after removing the internal ants, then chopped into sections with a knife, placed on a plate, and ready to eat.

11. Clean the beef shutters, it is best to scald them with hot water to control the moisture, cut them into pieces, put them on a plate, and prepare to eat.

12. Wash the mutton, cut it into slices, put it on a plate, and prepare to eat.

13. Rinse the beef balls and fish meatballs with water, put them on a plate and set aside.

14. Rinse the duck blood with water and cut it into pieces or slices for later use.

15. Soak the mushrooms in water, cut them into slices with a knife, wash the lotus root and cut it into thin slices, peel and wash the potatoes and cut them into thin slices, remove the roots of soybean sprouts and wash them, cut the yellow throat into thin slices, remove the roots of the lettuce and wash them, and remove the roots of the coriander and wash them clean.

16. You can find a plate to put the washed vegetables on separate plates, or you can find a larger blue seed and put them together.

Material: vermicelli; Excipients: minced green onion, minced ginger, minced garlic, pea tips, coriander, minced parsley, shredded mustard, peanut beans, soybeans, sesame seeds, old soup.

Method:1Soak the dried vermicelli in water at 50 to 60 degrees Celsius until soft.

2.Put the sesame seeds, minced ginger, garlic, parsley, Sichuan pepper powder, monosodium glutamate, chicken essence, pepper, salt, soy sauce, vinegar, sesame oil, and chili oil in a bowl.

3.Add the stock, chopped green onion and lard to base the base.

4.When the water is boiling, put the soaked vermicelli in the pot and blanch for half a minute.

5.Blanch the pea tips in hot water, add mustard, fried peanut beans, soybeans, and coriander.

You can add your favorite according to your personal taste, and it is generally made sour and spicy, and it is not greasy to eat.

1. Meat dishes: beef, bacon, duck intestines, hairy tripe, crispy meat, meatballs, crab fillets, luncheon meat, duck liver, duck heart, duck blood, crispy dumplings, quail eggs, cuttlefish, squid, etc.

2. Vegetarian dishes: greens, cabbage, coriander, lettuce, spinach, daylily, water spinach, mung bean sprouts, soybean sprouts, tofu, Japanese tofu, dried tofu, tofu skin, bean curd, oyster mushroom, shiitake mushroom, enoki mushroom, loofah, cucumber, kelp, lotus root slices, winter melon slices, potato slices, fried tofu, ham sausage, carrots, fritters, rice cakes, duck blood, vermicelli, vermicelli, etc.

Spicy hot pot originated from Luzhou millet beach, because in the past, the boatmen on the Yangtze River often stayed in Luzhou millet beach (near the river near the high dam), the boat was stopped and the fire was raised to cook and drive away the cold, the cooking utensils were only a crockpot, the soup was filled in the jar, various dishes were added, and sea pepper and pepper were added to dispel dampness, which had the effect of driving away the cold, and over time it was spread in the various wharves of the Yangtze River. This food habit has been inherited and gradually enriched, becoming a unique delicacy of the Bashu people.

The steps to make hot pot powder are as follows:

Raw materials required:

1. Ingredients: appropriate amount of meatballs, 100 grams of sweet potato vermicelli, 3 shiitake mushrooms, half a box of duck blood, soybean sprouts, appropriate amount of kelp, appropriate amount of tofu skin, 1 Japanese tofu.

2. Auxiliary materials: appropriate amount of salt, half a green onion, and a small piece of hot pot material.

Step 1: Soak the vermicelli in warm water first, and copy the bean sprouts with boiling water in advance.

Step 2: Then prepare a quarter of the hot pot base and green onions.

Step 3: Prepare all the ingredients, which can be added or removed according to your preference.

Step 4: Put water in the pot, bring to a boil and add 1 4 hot pot base.

Step 5: After the hot pot base is cooked, add green onions, taste the taste, and add a little salt if it feels light.

Step 6: Put the ingredients into the pot according to the level of first difficult and then easy, put the ones that are not easy to cook in and cook for a while, and put the easy ones in after cooking.

Step 7: When the ingredients are cooked, you can put them in a bowl.

1. Materials.

100 grams of wide flour, 100 grams of green vegetables, 5 grams of soy sauce, 5 grams of sugar, 3 grams of salt, 20 grams of hot pot ingredients, 50 grams of chicken juice, 5 grams of Sichuan pepper powder, 5 grams of chili oil, 5 grams of chopped green onions, 50 grams of pickles, and a small amount of balsamic vinegar.

Second, the practice. 1. Chop the chives and pickles, soak the powder, boil water into the flour belt, and add the greens when the flour belt is almost ripe.

2. When boiling the flour, start the seasoning bowl, take a bowl, put in the hot pot material, salt, soy sauce, vinegar, a small amount of sugar, chicken juice, pepper oil, chili oil.

3. Add the boiled wide flour to the bowl, pour in the soup of the boiled flour, and sprinkle in chopped green onions.

The hot pot powder you said is Sichuan rice powder, the family is not easy to do, they are all bought ready-made, supermarkets or farmers' markets have 1, the meat is cut into small pieces, fried in hot oil, put in the bean paste, fried until the oil is red, add garlic, fresh soup, diced bamboo shoots, salt, pepper, spices and ginger and shallots, and burn over medium heat until the meat is soft and pure. 2. The second is to adjust the hot pot soup material used to cook hot vermicelli, the preparation method is: use half of butter and rapeseed oil, heat it, put bean paste, minced black beans, ginger slices, garlic and fry until fragrant, add mash juice, fresh soup, spices and dried chili peppers fried with warm oil, and cook until the fragrance is overflowing.

3. Finally, wash the dried sweet potato vermicelli (preferably wide vermicelli) with water, put it on a bamboo noodle grate, put it in a hot pot bowl with boiling hot pot soup, and pour the meat dumplings on it.