Garlic 4 cloves

2 onions

Sichuan pepper

Appropriate amount of dried pepper

3 slices of ginger

Fish tofu half bag

A box of luncheon meat

Crab stick half bag

A box of beef slices

Half a bag of tofu fruit

Dried bean curd 1/3 bags

2 green peppers

Half an onion

Two dry intestines

A box of beef slices

The practice of spicy incense pot (hot pot bottom material version)?

Meatballs, such as fish tofu and crab sticks, are cooked in water and taken out. If you have lotus root slices, potato chips and other ingredients, you need to fry them in advance.

The ingredients that are already finished products are cut and set aside.

Onion, ginger, garlic, green pepper and dried onion pepper are used as the base material, and cut well.

Heat oil in the pot, add onion, ginger, garlic, allspice powder, pepper and dried pepper, stir-fry until fragrant, add the chafing dish bottom material and melt the red oil.

Add beef, stir-fry to change color, then add green pepper and onion and stir-fry until soft.

Add bean products and cooked meatballs, add proper amount of salt to taste (don't add it if the chafing dish bottom material is salty enough), and stir well to serve.

After serving, you can sprinkle sesame seeds and coriander to decorate.

Formula and method of spicy pot bottom material

First, spicy balsamic pot sauce

Raw materials:

1 bag (350g) of red soup chafing dish base, 2 bottles of Lee Kum Kee Chili sauce, 1 bottle of Laoganma Douchi sauce, 1kg of bean paste, 2 bottles of spicy girl, 100g of oyster sauce, 1kg of red oil, 250g.

Exercise:

1. Steam the hot pot, Chili sauce and lobster sauce for 30 minutes. Ginger slices should be added to the bottom material of hot pot;

2. Heat the red oil to 50%, add all seasonings and stir fry.

Second, spice powder.

Formula:

Exercise:

Soak the above materials in clear water for half an hour, then soak them in high-alcohol liquor for half an hour, air dry and crush them.

Third, the bottom material.

Raw materials:

50 grams of spicy balsamic pot sauce, 20 grams of rapeseed oil, butter and lard, a small amount of Arnebia euchroma, appropriate amounts of onion, ginger and garlic, appropriate amounts of green pepper and red pepper, and appropriate amounts of dried Chili noodles.

Exercise:

1. Heat three oils in the pot, add onion, ginger and garlic, and stir-fry until fragrant;

2. Add the soaked green pepper and Lithospermum and fry together;

3. Add Chili sauce and fry until it is slightly dry, then add spice powder and Chili noodles and stir well.