How to make spicy fragrant pot hot pot? 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.

Tips: The materials can be matched at will, not all of them;

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).

1. Vegetables: potatoes, cabbage, mushrooms, enoki mushrooms, bamboo shoots, green bamboo shoots, lotus roots, broccoli, cauliflower, celery, coriander, wood cloth buried in the ear, etc.

2. Seafood: prawns, crab sails, squid.

3. Meat: luncheon meat, fat beef slices, duck intestines, chicken feet, duck feet, pork belly, bullfrog, duck breast, chicken breast, eel, etc. Sedan ant.

4. Internal organs: yellow throat, shutters, hairy tripe, chicken gizzards, duck gizzards, duck intestines.

5. Meatballs and bean products: fish balls, shrimp balls, vegetarian meatballs, beef balls, dried tofu, bean curd, frozen tofu, bean skin, etc.

6. Seasonings: five-spice oil, hot pot base, Pixian bean paste, dried chili, green onion, ginger and garlic, sugar, edible salt, cooking wine, chicken essence, sesame. Allspice oil is needed for star anise, Sichuan pepper, cloves, dried chili, cinnamon, bay leaves and cooking oil.

1. The seasonings required for the spicy fragrant pot are: five-spice powder, oil, Pixian bean paste, hot pot seasoning, dried chili, ginger slices, garlic, green onions, cooking wine, star anise, cinnamon, bay leaves, salt, light soy sauce, sugar, dark soy sauce, aged vinegar, a small amount of salt, etc.

2. Spicy incense pot, originated in Chongqing, China, is a local spicy flavor dish in Sichuan and Chongqing, and is a Sichuan cuisine. The spicy fragrant pot is characterized by numb, spicy, fresh, fragrant, oily, and mix-and-match, with diverse tastes and a variety of ingredients that can be matched at will.

3. The earliest legend of the incense pot originated in the Tang Dynasty. According to legend, in the early Tang Dynasty, there were four porters in Jinyun Mountain, Chongqing, who were ordered by the government to send a batch of magic weapons to Jinyun Temple.

4. This batch of magic weapons was very heavy, and the four porters set off early in the morning and did not climb halfway up the mountain until evening. The porters were tired and hungry, but the deadline set by the government was that night, and they did not dare to delay for a moment. The four porters discussed one by one, decided to lighten the burden, buried all the mess on their bodies under a tree, and the porters only left some dry food such as dried meat and yuba that they had brought with them, and continued to march towards the top of the mountain.

5. When they finally stood in front of the gate of Jinyun Temple, suddenly thunder and lightning increased, and the sky was about to rain heavily. The porter hurriedly knocked on the door of the temple, but he didn't know if it was too loud or too late at night, and the monks in the temple didn't hear it at all. After a while, the heavy rain came down, four porters crowded under the eaves of the temple gate, cold and hungry, a porter took out a small iron pot with himself, everyone put the food they brought into the pot to cook together, in order to drive away the cold, and added a lot of peppers and peppercorns, the beautiful name is called "spicy pot".