Step 2: Add a hot pot bottom material to the wok and stir-fry until boiling.
Step 3: according to the requirements, put all kinds of dishes into the basket and put the basket into the pot.
Step 4: 1-3 minutes, put the basket in the bowl, pour the spicy oil on it, and a spicy maocai will be ready!
Bottom materials: Zanthoxylum bungeanum, pepper, pepper, bean paste, ginger, garlic, rock sugar, fermented grains, tofu, fragrant leaves, cumin, Amomum tsaoko, fragrant fruits, angelica dahurica, fermented grains, clove, star anise, Daphne odora, Amomum villosum, fermented grains and cooking wine. Mixed oil of butter+lard+vegetable oil. It is a soup made of traditional Chinese medicine and various seasonings.
(Chengdu Sichuan cuisine picture internal information) 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines.
(Chengdu Sichuan cuisine picture internal information) Butter 250g, vegetable oil 100g, Pixian Douban Office 150g, Yongchuan Douchi 50g, rock sugar 10g, Zanthoxylum bungeanum 5g, pepper 2g, dried pepper 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g and ginger rice 65433.
(Chengdu Sichuan cuisine image internal data) 1, making brine. Put the pot on the fire. When the vegetable oil is boiled to 6%, add Pixian watercress (chopped first), ginger rice and pepper, stir fry, and then add fresh soup immediately. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.
2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.
3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.
4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you. The problems and solutions of Yi Zhi.
(Internal information of Chengdu Sichuan cuisine image)