material preparation
The main materials for making Sichuan spicy pot are: beef and mutton, chicken, duck, yuba, bean skin, tofu, bean sprouts, fungus, Flammulina velutipes, green vegetables, pepper, ginger, garlic, cooking wine, salt, chicken essence, soy sauce, soy sauce, sesame oil and so on.
operation sequence/order
1. Cut beef, mutton, chicken and duck into small pieces, put them in a bowl, add cooking wine, salt, chicken essence, soy sauce, soy sauce and sesame oil and marinate for 20 minutes.
2. Cut the yuba, bean skin and tofu into small pieces, wash the bean sprouts, and wash the fungus, Flammulina velutipes and vegetables for later use.
3. Pepper is seeded and cut into small pieces, and ginger and garlic are sliced for later use.
4. Pour the right amount of oil into the pot, and add ginger, garlic, pepper and pepper to stir fry.
5. Put the marinated meat into the pot and stir-fry until it changes color.
6. Add an appropriate amount of water, and add yuba, bean skin, tofu, bean sprouts, fungus, Flammulina velutipes and other ingredients after boiling. Cook until it is done.
7. Finally, add vegetables and cook until the vegetables are soft.
8. Seasoning, add appropriate amount of salt, chicken essence, soy sauce, soy sauce, sesame oil and other seasonings, and cook until the soup is thick.
skill
1. The curing time of meat should not be too long, otherwise it will affect the taste.
2. When cooking the pot, the firepower should be moderate to avoid burning.
3. Appropriate amount of pepper and pepper can improve the taste of dishes, but not too much, so as not to affect appetite.
4. Seasoning can be added according to personal taste.
final result
Sichuan spicy pot is a very delicious Sichuan dish, and its unique taste and making method are very popular. Through the introduction of this article, I believe everyone has mastered the correct operation steps of making Sichuan spicy pot. Go and have a try!