Family practice of spicy pot

Family practice of spicy pot

Introduction:

Production steps:

Step 1: first, the pot oil (Amomum villosum, star anise, Fructus Tsao, fennel, RouKou, Shannai, cinnamon, fragrant leaves) method: put the oil in the pot, put the spices in, heat with low heat until the spices are brown, soak for 12 hours, take out the spices, do not use the oil.

Step 2: prepare 40 grams of spicy oil, Pixian Douban (chopped), peel lettuce, wash and shred into slices; peel lotus root, wash and cut into thin slices; remove the stalk of Lentinus edodes, wash and cut into pieces; peel pork and cut into thin slices; cut coriander into sections; change broccoli into small pieces, soak and wash kelp. In a word, it is to make preliminary processing of the materials to be made.

Step 3: in addition to streaky pork, other materials in turn into boiling water, pay attention to the heat, taste crisp materials such as bamboo shoots slightly cooked, do not cook soft. Most of the materials for making spicy pot need to be processed in advance, blanched with water or fried, which is convenient for quick frying. The processed materials should be drained, otherwise the spicy pot will come out of water and affect the taste.

Step 4: heat the pan, add oil, heat up, add onion, ginger and garlic, stir fry until fragrant, pay attention not to stir fry paste.

Step 5: add the pork and stir fry the oil, then add the pepper, lantern pepper and stir fry.

Step 6: stir fry the bean paste, stir fry until fragrant, stir fry the red oil and fragrance, then add a little fragrant oil.

Step 7: add the water material, add cooking wine, soy sauce, chicken essence and stir fry evenly.

Step 8: add the coriander section, add a little sesame oil again, stir fry evenly, and remove from the pot.

Step 9: Sprinkle with coriander and sesame.

Step 10: a fragrant, spicy and spicy pot is ready.

Materials required:

Broccoli: 100g

Fish balls: 100g

Shrimp balls: 100g

Lettuce: 100g

Wufa meat: 100g

10 g coriander

Mushroom: 50g

Kelp: 20g

Lotus root: 50g

Squid roll: 100g

Tripe: 50g

Quail eggs: 50g

Scallion: 10g

Ginger: 10g

Garlic: 10g

Pepper: 10g

Bell pepper: 15g

Sesame: right amount

Bean paste: 15g

Chicken essence: appropriate amount

Old style: moderate

Cooking wine: moderate

Salad oil: right amount

Note: 1, chicken essence, soy sauce and watercress should be put less, are salty. 2. Stir fry pepper and Zanthoxylum bungeanum over low heat. Don't paste it. 3. Turn over the fried vegetables and meat, or the spicy pot will produce soup.

Production difficulty: simple

Technology: stir fry

Production time: 10 minutes

Taste: slightly spicy