Spicy hot pot

Spicy hot pot

Introduction:

"This is the dish I must order when I go to Sichuan restaurant. I'm not tired of eating it! I've been eating outside all the time. I haven't tried it at home, but recently I'm pregnant. The food outside is always unsafe, so let's do it by ourselves! "

Production steps:

Step 1: This is my dish Wash the lettuce and cut into sections, shred the bean curd skin, cut into sections with wide flour, break and wash the mushrooms, and slice the streaky pork

Step 2: soak dried fungus in water

Step 3: This is the sauce to use! I used half of red 99

Step 4: blanch all kinds of dishes, except pork

Step 5: pour oil into the pan, add fragrant leaves, fruits, pepper, anise, tangerine peel, clove, deep fry over low heat until the seasoning is brown, turn off the heat and remove the seasoning

Step 6: start a low heat, put in the dry pepper, fry it slowly, and take out the pepper

Step 7: stir fry the pork, stir fry well and serve

Step 8: put red 99 in oil, bean paste, onion, ginger and garlic, stir fry until fragrant

Step 9: stir fry the prepared meat and vegetables in the pot.

Step 10: add salt, stir evenly out of the pot, add coriander embellishment!

Materials required:

Pork: 300g

Mushroom: right amount

Lettuce: right amount

Wide powder: appropriate amount

Fish balls: right amount

Auricularia auricula: right amount

Tofu skin: appropriate amount

Cinnamon: 1

Zanthoxylum bungeanum: right amount

Large materials: 2

Fennel: right amount

Caokuo: 1

Clove: right amount

Fragrant leaves: 2

Coriander: moderate

Onion and ginger: right amount

Garlic: right amount

Dry pepper: right amount

Bean paste: 2 teaspoons

Red 99: right amount

Note: 1. This vegetable oil is a little more delicious, the key lies in the production of five spice oil. 2. It's better to dry the pork. 3. Keep the dishes dry

Production difficulty: unknown

Technology: stir fry

Production time: three quarters of an hour

Taste: slightly spicy