Spicy fragrant pot stir fry recipe, how to fry spicy fragrant pot stir frying

Here's how I did it, Raw material preparation: about 600 grams of meat and vegetables in total (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.

Ingredients: 2 bay leaves.

2 grass fruits.

Star anise: 3 pcs.

Cinnamon bark 1 piece.

Fresh chili peppers several.

Dried chili peppers several.

A handful of peppercorns.

Onions, ginger and garlic Appropriate amount.

Pixian bean paste 1 tablespoon.

A handful of sesame seeds.

1 cucumber.

Fresh shiitake mushrooms several.

Old tofu several.

1 pound of fresh Jiwei shrimp.

Lotus root 1 section of hot dry noodles in the amount of noodles for one night.

A handful of rice cakes.

The method of spicy fragrant pot [self-fried base version].

Preparation] All materials are washed.

Cucumber cut into strips. Cut the shiitake mushrooms into cubes.

Jiwei shrimp to the shrimp line.

Cut the front half of the shrimp head.

Marinate with a pinch of salt, starch, pepper and 15 minutes.

Cut the old tofu into cubes.

Chop the green onions, ginger and garlic.

Select 2 fresh chili peppers and cut them into small pieces for final garnish.

Bring water to a boil. Pour in the tofu, shiitake mushrooms, and lotus root slices.

Add a little salt to make the old tofu not easy to fall apart when stir-frying.

When the water is boiling, remove and set aside.

The water in the pot is also very scarce, and people can also keep it for soup

Fry until golden brown shrimp meat and shell are separated.

Slice the next rice cake. Fry until bubbly and crispy.

Leave the bottom oil in the pan.

Add green onions, ginger, garlic, peppercorns, peppers, and various spices to stir-fry.

Fry until the garlic is golden.

Add 1 tablespoon of Pixian bean paste and continue to stir-fry.

Then add all the ingredients and stir-fry.

Add 2 spatulas of light soy sauce.

1 teaspoon cooking wine.

I don't have to add salt, I feel like the taste is enough.

If you like something heavier, try it yourself, and add salt to it.

The hot dry noodles themselves are cooked, and they can be put into the pot later.

After all the ingredients are added, stir-fry for 5 to 10 minutes, and then turn off the heat when the flavor is completely absorbed.

Finally, after putting it in the pot, put the diced red pepper and shallots [our chives are prepared a lot at a time, and then cut and frozen in the refrigerator, so it is convenient to take them out at any time] and a handful of cooked sesame seeds are sprinkled on the surface to decorate.

Ingredients: oil, chili pepper, Sichuan peppercorns, beef hot sauce, cooking wine, green onion, ginger, garlic, bean paste, chicken essence, coriander, mushrooms, broth, beef, celery.

Method: 1. Put oil in the pot, burn until it is hot, put a large number of dried chili peppers, remove the chili peppers after turning purple, and then put the peppercorns, and the hemp flavor overflows and the cover is dressed up.

2. Leave an appropriate amount of base oil in the pot, then stir-fry the green onions, ginger and garlic until fragrant, then add two spoons of bean paste, a spoonful of beef hot sauce, and a little cooking wine.

3. Pay attention to the heat when stir-frying, and put the pot in the order that the ingredients are easy to cook, such as the celery first, then the balls, and finally the beef.

4. Put the chicken essence, after it is cooked, put the chili pepper and pepper into it again, and finally add the green onion and coriander section, and fry the pot until it is a chain stove.

Ingredients: 120 grams of pork belly, 300 grams of dried tofu, 150 grams of fish balls, 1 small section of lotus root, 30 grams of shiitake mushrooms, 150 grams of shrimp, 80 grams of Ma Jingjing potatoes, 80 grams of broccoli, 40 grams of fungus, 30 grams of shiitake mushrooms.

Accessories: 5 cloves of garlic, appropriate amount of chili pepper, 50 grams of spicy hot pot base, appropriate amount of coriander.

1. Prepare the materials and clean them.

2. Wash the mushrooms, fungus, and blue potatoes and cut them into small pieces.

3. Peel and cut the lotus root potatoes and soak them for a while.

4. Cut the chili peppers, prepare the seasoning package, squeeze out one-third is enough, and the picture shows that the seasoning package is 150g, a package of spicy hot pot base.

5. Blanch the pork belly and cut it into slices (blanching refers to putting the meat in water and boiling it for 1 2 minutes, removing the blood and removing the water).

6. Put lotus roots, potatoes, broccoli, mushrooms, and fish balls in a pot with water, blanch until 8 years of maturity, drain the water and set aside.

7. Put oil in the pot, stir-fry more than usual, and stir-fry with chili peppers and garlic cloves.

8. Pour in the seasoning, adjust to Variable 6, and stir-fry until the seasoning melts.

9. Pour in the pork belly and stir-fry well.

10. Pour in the shrimp and stir-fry.

11. Pour in all the blanched vegetables and fish balls and stir-fry evenly.

12. Pour in the tofu at the end.

13. Stir-fry evenly together, then stir-fry for another 2-3 minutes, and finally sprinkle with coriander and sesame seeds.