Sichuan spicy hot pot is a traditional famous food in Sichuan Province, which originated from Chongqing hot pot and belongs to Sichuan cuisine. Heat butter in a wok, add 15g Zanthoxylum bungeanum, 25g dried capsicum, ginger and garlic and stir-fry until fragrant, then add seasoning of Sichuan spicy hot pot and stir-fry with rice wine. Put the remaining ingredients and broth into a wok, then cook your favorite food and eat it with hot pot dishes.

This dish belongs to casserole/hot pot. The main ingredients are beef, lettuce and Chinese cabbage. The taste is spicy, and the cooking process is medium difficult. This is a special food in Sichuan.

major constituent

Sichuan spicy hot pot base 25g, soup stock 500g, rice wine 20g, sugar 20g, monosodium glutamate 5g, soy sauce100g, pepper 20g, dried pepper 50g, and a little sesame oil. A little tangerine peel, star anise, cinnamon, tsaoko, clove, ginger, 6 cloves of garlic and 250g of butter.

manufacturing process

1. Heat butter in a wok, add 15g Zanthoxylum bungeanum, 25g dried capsicum, ginger and garlic, add seasoning of Sichuan spicy hot pot, and stir-fry slightly with rice wine.

2. Put the remaining materials into the wok together with the soup stock, then cook your favorite food and serve it with hot pot dishes.