The preparation of the spicy fragrant pot. The more specific the material selection, the better.

Method 1, first talk about the practice of five-spice oil, this oil will be particularly fragrant because of the absorption of the taste of spices, in addition to stir-frying spicy fragrant pot, you can also make boiled fish, cold dishes. Practice:Practice:

Put oil in the pot, put star anise, Sichuan pepper, dried chili, grass fruit, kaempfera, cinnamon, bay leaves, heat over low heat until the spices are fried to brown yellow, remove the spices, and set aside. 2. Process the materials for the stir-fried spicy fragrant pot, remove the roots of the oyster mushrooms, wash the shreds and cut them into small pieces; Remove the roots of the mushrooms, wash them and cut them into small pieces; Peel and wash the green bamboo shoots and cut into thick strips; Peel and wash the lotus root and cut into thin slices; Soak the fungus in water, remove the pedicle and wash it; Peel and cut the pork belly into thin slices; Celery, remove the roots, remove the old leaves, and cut into segments; Pick the cauliflower into small florets and wash them. In short, the materials to be made are preliminarily processed.

3. Blanch other ingredients except pork belly in boiling water in turn, pay attention to the heat, and cook the crisp ingredients such as green bamboo shoots slightly, don't cook soft. Most of the ingredients used to make the spicy pot need to be prepared beforehand, blanched in water or fried in oil, so that it can be stir-fried quickly. The processed materials should be drained, otherwise the spicy pot will be watery.

4. Wipe the surface of the dried pepper with a damp towel and cut it into sections, do not use the pepper seeds, if you use that kind of bell pepper, you can also not cut it. Hurry up and try it, make a spicy pot that belongs to you 5, heat the pot, put in the five-spice oil, put in the dried chili pepper and fry it after it is hot, be careful not to fry it and change color, and immediately take it out after the oil turns red and the fragrance comes out, drain the oil and set aside. 6. Put in the pork belly and fry the oil, slowly stir-fry it to dry some delicious, if you don't like the pork belly, you can directly fry Pixian bean paste and hot pot seasoning.

7. Add Pixian bean paste and stir-fry fragrant and hot pot seasoning, and stir-fry the red oil and fragrance. 8. Add ginger slices and garlic and stir-fry until fragrant. 9. Put in the materials in turn, put the fire-resistant ones first (such as mushrooms and cauliflower) and put the non-fire-resistant ones (such as green bamboo shoots), stir-fry evenly with your hands and feet, add cooking wine and stir-fry well.

10. Stir-fry the dried chili peppers that have been fried in advance. Add sugar, salt (depending on the situation, there is salt in the watercress and hot pot seasoning), chicken essence (according to each person's taste) to taste, stir-fry well, and sprinkle sesame seeds and coriander in a large bowl.

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.