Hot pot with spicy ribs and crucian carp

Hot pot with spicy ribs and crucian carp

Introduction:

"My daughter has been talking about it for weeks and wants to eat hot pot. Spring this season, I am not willing to do hot pot, eat hot pot is the most likely to get angry, not to mention her daughter's favorite is spicy. But look at the temperature, 18-20 degrees, it's not too high. It's not easy for children to live in school and come back. I'll work harder to satisfy their little wish. It happens that the child's aunt and uncle are also here. Let's have a festival together. I stayed at home for two days during the holiday. I didn't want to go out to buy vegetables. I checked the refrigerator and found a bag of spareribs, two local chicken legs, a piece of lettuce, a handful of lettuce leaves, as well as cabbage, potatoes, bean curd skin, green onions, beef balls, coriander, wild celery, mushrooms, and crucian carp that my husband had just fished from the reservoir. There were 44 of them. They were all very fat, 2 and 3 Well. These materials, do ribs crucian carp hotpot just right. Looking at the time, it was almost five o'clock, so I rolled up my sleeves and started to do it. "

Production steps:

Materials required:

Spare ribs: 2 kg

Chicken leg: two

Crucian carp: some

Vegetables: moderate

Pork: 2 liang (half fat and thin)

Tofu skin: two

Lunch meat: one

Beef balls: right amount

Peanut oil: half a catty

Garlic: both ends

Jiang: one piece

Sesame oil: 30g

Douban: 200g

Dried pepper: 20

Green pepper: 15g

Red pepper: 15g

Large materials: 2

Cardamom: 2

Cardamom: 4

Fragrant leaves: 4

Cinnamon: a small piece

Sannai: 2 tablets

Baijiu: a little (or wine)

Vinegar: trace

Chicken essence: a little (or MSG)

Salt: as needed

matters needing attention:

Production difficulty: ordinary

Craft: Skills

Production time: one hour

Taste: spicy