Pork Chop Hot Pot

Pictures and Texts | Aimei’s Home

Ingredients:

500g pork ribs, a small piece of ginger, two cloves of garlic , three chives, 1 aniseed, appropriate amount of salad oil, appropriate amount of cooking wine, appropriate amount of salt, appropriate amount of light soy sauce, appropriate amount of dark soy sauce, appropriate amount of bean paste, appropriate amount of sugar, appropriate amount of shrimp, appropriate amount of broccoli, appropriate amount of cauliflower, appropriate amount of lettuce, Chinese cabbage Appropriate amount, appropriate amount of fungus, appropriate amount of mushrooms, appropriate amount of beef balls, appropriate amount of crispy dumplings, appropriate amount of light soy sauce, appropriate amount of sesame sauce, appropriate amount of bibimbap sauce, appropriate amount of chicken essence, appropriate amount of sesame oil, appropriate amount of green onions

Method:

< p> 1. Pour water into the pot, bring to a boil over high heat, add the ribs, blanch for 2 minutes, remove the ribs and drain the water, discard the blanching water.

2. Pour oil into the pot, heat over high heat until the oil is 50% hot, add aniseed ginger slices and garlic slices and stir-fry until fragrant.

3. Reduce the heat, add bean paste and stir-fry until fragrant and red oil comes out.

4. Add the pork ribs and stir-fry for about 2 minutes.

5. Add cooking wine, light soy sauce, and dark soy sauce. Stir the color evenly and then pour in boiling water.

6. Add chives and a little sugar, cover the pot, and simmer over low heat for 40 minutes. Before serving, add a little salt into the hot pot and start scalding the hot pot.

7. Finished product picture.

Tips:

1. After the pork ribs are fried and colored, do not add cold water but add boiling water.

2. When stewing the ribs, use low heat for about 40 minutes until the meat is tender.

Army hot pot (a kind of Korean hot pot)

Picture and text | Bu Huayou

Ingredients:

1 instant noodles, appropriate amount of rice cake, appropriate amount of ham sausage, appropriate amount of pork or beef, appropriate amount of cheese, appropriate amount of pepper, appropriate amount of onion, appropriate amount of onion, garlic, ginger, appropriate amount of Korean hot sauce or hot sauce

Method:

1. Prepare various ham sausages. Because each tastes different, cut them into small pieces and set aside.

2. Prepare some peppers, onions, and green onions.

3. Cut some pork or beef and add some chili noodles.

4. Prepare a soup pot and add the above ingredients.

5. Korean chili sauce is a must. If it is not available, household chili sauce can be substituted.

6. Add broth or water, chicken broth, or bone broth is best. Add some of your favorite seasonings to the soup, such as chicken essence or something.

7. Cook for about 20 minutes. After all the flavors are absorbed, add instant noodles.

8. Add green and red peppers to increase the taste!

9. The most important thing is cheese, which is very delicious and must be added. You can add one or two slices according to personal preference!

10. Then just cook it for a while! It’s actually very simple, as long as you have enough ingredients! Army hotpot is famous for its simplicity and deliciousness

11. Isn’t it quite delicious

Spicy pig trotters hotpot

Pictures | Yoona’s kitchen

Ingredients:

Two pig trotters, 4g ginger, 4g garlic, a small bowl of homemade hot pot base, a spoonful of cooking wine, light soy sauce Half a spoon, two tablespoons of bean paste, 1g of Sichuan peppercorns

Method:

1. When buying pig trotters, choose fresh ones, chop them into evenly sized pieces, and wash them. Clean blood water

2. Pour water into the pot, put the pig's trotters in, pour in an appropriate amount of cooking wine, boil and rinse the scum on the pig's trotters with warm water, drain the water and set aside

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3. Slice the ginger and peel the garlic

4. Prepare other aniseed ingredients, these are not absolute, you can change them according to your own preferences: cinnamon, star anise, green onion segments, cardamom. . . .

5. I will also share the recipe for the hot pot base that a friend gave me a few days ago. If you don’t have it, you don’t have to use it. I just think it tastes better, or just buy this dry base. material. . .

6. Pour a little more oil into the pot, add Sichuan peppercorns over low heat and sauté until fragrant

7. Continue to sauté garlic, ginger and spices over low heat until fragrant

8. Pour in the homemade hot pot base ingredients prepared previously and stir well

9. You can add a little more bean paste, I put about two tablespoons of it

10. Stir-fry slowly Remove the red oil

11. Pour in the drained pig's trotters, stir-fry evenly, and add half a spoonful of cooking wine

12. Half a spoonful of light soy sauce

13. I like spicy food, so I added dried chili peppers. People who don’t like spicy food can add non-spicy ones

14. Pour in a little more boiling water and cook it for half an hour. Finally, it’s ready. Add a little salt and season with chicken powder. Then put it on the induction cooker and continue simmering!

15. When serving, put some garlic sprouts, which can be used for decoration and are very fragrant when eating. . . .

Bone Broth Lion Head Hot Pot

Pictures and Texts | Strong Coffee to Lighten the mood

Ingredients:

Pork 400 grams of stuffing, 2 tablespoons of flour, half a pot of bone broth, 1 egg, appropriate amount of vegetables, appropriate amount of vermicelli, appropriate amount of crab sticks, appropriate amount of small sausages, appropriate amount of prawns, appropriate amount of soaked tofu, appropriate amount of tofu, appropriate amount of tofu skin, appropriate amount of fungus , appropriate amount of enoki mushrooms, appropriate amount of shiitake mushrooms, appropriate amount of king oyster mushroom, appropriate amount of copri mushroom, appropriate amount of winter melon slices, appropriate amount of tomatoes, appropriate amount of snow peas, 4 tablespoons of green onion and ginger water, 2 teaspoons of salt, 2 teaspoons of chicken essence, 1 teaspoon of allspice powder, oyster sauce 1 teaspoon, 1 tablespoon light soy sauce

Method:

1. Add eggs to the meat filling.

2. Stir evenly.

3. Add all the seasonings and beat in one direction until the meat filling is thick.

4. Add flour and continue beating until it becomes a very thick meat paste.

5. Dip your hands in water, take half of the meat filling and make it into a large meatball (dipping your hands in water can make the surface of the meatballs smooth).

6. Heat the oil in the wok until it is 40% hot (about 120 degrees), add the prepared large meatballs, reduce the heat to low, fry until they are set and then turn over.

7. Shape the remaining meat into small balls and fry them in an oil pan.

8. When the surface of the meatballs is golden and cooked, take them out.

9. Put the fried meatballs into the pot, and then add the side dishes.

10. Pour in the bone soup, add appropriate amount of salt, bring to a boil, and you are ready to rinse the vegetables.

Tips:

It is best to use onion and ginger water instead of minced onion and ginger when mixing the meat filling, because the minced onion and ginger are easy to burn during the frying process, and black spots will appear on the surface of the meatballs. , affecting the appearance and taste; if you have steamed buns at home, you can use steamed bun crumbs instead of flour, and the fried meatballs will taste softer and more tender; because the meatballs are larger, the oil temperature should not be too high when frying the meatballs to avoid excessive color on the surface of the meatballs. Deep but undercooked inside.

Seafood Hot Pot

Pictures and Texts|Kiss War Girl

Ingredients:

Pork bone soup 400 ml , appropriate amount of kelp, appropriate amount of salt, appropriate amount of sea crab, appropriate amount of sea cucumber, appropriate amount of abalone, appropriate amount of fresh shrimp, appropriate amount of scallop, appropriate amount of chrysanthemum, appropriate amount of shiitake mushroom, appropriate amount of enoki mushroom, appropriate amount of light soy sauce, appropriate amount of chives, appropriate amount of sesame oil

Method:

1. Remove the roots of enoki mushrooms and chrysanthemum chrysanthemum, wash and drain; remove the stems of shiitake mushrooms, wash and cut with a flower knife.

2. Wash crabs and sea cucumbers to remove sediment and other debris from their abdomens; wash abalone and scallops, remove their shells and remove their internal organs.

3. Cut the sea crab into small pieces and crack the crab claws; cut the abalone with a cross knife; devein the shrimp and use a shrimp gun.

4. Put the pot on the fire, pour enough water, add a little sake and bring to a boil over high heat.

5. Add seafood and blanch until it changes color and take it out immediately.

6. Soak in ice water and set aside.

7. Pour the pork bone soup and kelp into the pot, add a little salt, stir well, and boil to make the bottom of the pot.

8. Pour the base soup into the hot pot, add seafood and serve. The other ingredients can be boiled and eaten as needed.

9. Finished product picture.