Seasoning: bean paste, dried pepper (5-6 slices, cut into two sections), pepper (like to put more heavy flavor and less light flavor according to your own taste), pepper (like to put more heavy flavor and eat less light flavor according to your own taste), Chongqing Little Swan hot pot bottom material (bagged, basically can be used for 4-5 times), etc.
The commercial formula and making video of spicy balsamic pot are delicious.
Spicy incense pot practice:
1. Boil the water in the pot, then pour in the lotus root slices and cauliflower slices. Turn off the heat after boiling, add dried sweet potato powder, fresh fish balls and crab meatballs, and take out the sweet potato powder after soaking. (Blanch the above vegetarian dishes in water for later use)
2. Pork belly is sliced and crispy tofu is cut into strips; Slice ginger and cut onion.
3, another pot, pour a little oil, and then add: dried pepper, pepper, pepper, ginger, onion, stir-fry pork belly, add a little soy sauce, cooking wine. Note: there will be a little water in the meat. You can pour the oil and water into a small bowl (so that you can fry the meat) and continue to fry until the meat is cooked.
4. For the remaining oil in the pot, add appropriate amount of bean paste (chopped to avoid sticking to the pot), appropriate amount of Chongqing Little Swan hot pot bottom material, boil and dissolve, add lotus root, cauliflower, sweet potato powder and pork belly, continue to stir fry, add onion segments and a little boiling water, stir fry evenly, then simmer for about 2 minutes, and add a little chicken essence to taste before taking out the pot.
5. The fragrant spicy incense pot is ready.
Tips:
Materials can be matched at will, without all matching;
Without salt, bean paste and chafing dish bottom materials are salty and have a heavy taste. You can taste them before cooking, and if the taste is not enough, you can add a little salt. )