Spicy hot pot

Spicy hot pot

Introduction:

"At the foot of Wuyi Mountain, there is a small mountain village called chaigoukeng. There are only four families in the village. There are no electric lights and roads. For generations, they have lived on food and hunting. During festivals, they often stir fry animal meat, bamboo shoots, mushrooms, vegetables, mountain products, etc. into a big pot, and add some Chinese herbal medicines. The taste is natural and mellow, and the fragrance is overflowing. Er Mao is the only college student in the village. He left the village with the hope of the mountain people. After ten years of hard work, we have finally achieved something. The delicious food on the wine table didn't make Er Mao forget the big pot dish of "chaigoukeng". Er Mao absolutely pushed the unique "one pot dish" of his hometown to the market. Relying on their own deep understanding of Chinese herbal medicine and spices, combined with the characteristics of Sichuan hot pot and dry pot, with the help of nutritionists and pharmacists, they have studied for two years, and finally successfully invented the pot bottom formula and unique cooking technology of a variety of Chinese herbal medicine and spices. "

Production steps:

Materials required:

Fish balls: 200g

Bacon: 200g

Sausage: 200g

Beef: 200g

Lettuce: 100g

Cabbage: 100g

Potatoes: 100g

Oily tofu: 100g

Ginger and garlic: right amount

Zanthoxylum bungeanum: right amount

MSG: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Chili powder: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: spicy