Ask for authentic spicy pot recipes, spicy incense pot recipes home style steps

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.

Tips: The materials can be matched at will, and they don't need to be all matched;

Don't add salt, bean paste and hot pot base have a salt taste, and the taste is relatively heavy, you can taste it before it comes out of the pot, and add a little salt if the taste is not enough).

The family version of the spicy fragrant pot is eaten as soon as it is served.

Ingredients: Appropriate amount of broccoli, appropriate amount of kohlrabi, appropriate amount of shiitake mushrooms, appropriate amount of hot pot balls, appropriate amount of onion, appropriate amount of lotus root slices, appropriate amount of green pepper, appropriate amount of beef, appropriate amount of garlic.

Excipients: appropriate amount of tempeh, appropriate amount of Pixian bean paste, appropriate amount of dried chili, appropriate amount of seafood soy sauce, appropriate amount of bay leaves, appropriate amount of grass fruit, appropriate amount of sugar, appropriate amount of salt, appropriate amount of chicken essence, appropriate amount of sesame pepper.

The steps of the spicy fragrant pot are as follows:1.Prepare your ingredients.

2.Bring the water to a boil and boil the kohlrabi and broccoli water again to remove it.

3.Boil the hot pot balls in a pot under cold water, and the water can be removed by boiling the water for later use.

4.Lotus root slices under cold water, boil again and remove for later use.

5.Add tempeh, garlic, dried chili, grass fruit, Pixian bean paste, bay leaves, and stir-fry the red oil in a hot pan.

6.Add the onion and shiitake mushrooms and stir-fry.

7.Add all the ingredients and any remaining trimmings.

8.Stir-fry evenly and remove from the pan.

8.The finished product is baked.