Spicy hot pot

Spicy hot pot

Introduction:

"It seems complicated, but it's actually a very good dish"

Production steps:

Step 1: prepare the material, wash it and remove the yarn.

Step 2: all dishes except shrimp and luncheon meat are watered and dried.

Step 3: pour the oil into the pan, add ginger, onion and garlic into the pan, then add bean paste and stir fry until fragrant. When all bean paste and ginger, onion and garlic are stir fried together, add pepper and Chinese prickly ash and continue to stir fry, then add oil consumption, soy sauce, thirteen spices, sugar (appropriate to put a little flavor), salt (such as jam oil and more oil consumption, less salt). Then add the ingredients in turn. The meat for lunch should be the last to last, and the shrimp should be the last. Turn off the fire, add a little vinegar, is also the role of flavor! Finally, it's on the pot.

Materials required:

Lunch meat: moderate

Shrimp: right amount

Lettuce: right amount

Konjac: right amount

Broccoli: moderate

Suitable amount: Auricularia auricula

Yuzhu: right amount

Lentinus edodes: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Zanthoxylum bungeanum: right amount

Pepper: right amount

Vinegar: right amount

Oyster sauce: right amount

Bean paste: right amount

Thirteen spices: appropriate amount

Sugar: right amount

Salt: right amount

Note: if you choose chicken wings and fat intestines, you should fry them in the pot first, and before frying, you should "code flavor" -- that is, you should castrate them in cooking wine, soy sauce and oil consuming pepper noodles. Chicken wings had better be scratched with a knife, which is convenient and tasty. If it's easy to cook materials, put them in the end, vegetables and the like can be fried in the water!

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: spicy