Spices: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, sesame leaves, fruits, meat buckle, sugar, dark soy sauce

Bean paste, ginger, green onion

Main ingredient: tender chicken thighs, pigeons (two, depending on the amount of soup), pork bone, chicken bone, sheep bone, buffalo meat, buffalo tripe

Oil: lard, tallow, canola oil

Make: Put a moderate amount of oil temperature 60%, put the canola oil into the lake shape. >

Production: put canola oil, oil temperature of six percent, put sugar fried into a stream lake, to be the oil temperature rises until ninety percent, under the tender chicken thighs, to be the color into a bright red slightly heavy, add broth, a little cooking, put butter, lard, chicken bones, goat bones, buffalo meat, put the Sichuan peppercorns, star anise, cinnamon, cool ginger, meat buttons, sesame seeds, grass berries, a little light soy sauce, slow and light stewing. Another pot, put vegetable oil, fried bean paste out of flavor, put ginger; to meat rotten, soup color, after three times in addition to the odor, soup into

Accessories: enoki mushrooms, cilantro, bamboo shoots, etc. (in Changsha, there are many kinds of ingredients, a variety of meat and vegetables)

Spices: Garlic or sesame oil sauce

Hot stir-fry.

Spicy Hot Recipe 2

Ingredients:

Tofu Fish Balls Broccoli Cauliflower Crab Meat Shrimp Fungus Salad Vegetables Peppers Scallion Sauce

Practice:

1 Wash the above dishes and skewer them into skewers

2 Make a pot to heat, pour in a little oil, and when the oil is hot, put peppercorns (to fry the peppercorns oil), add white water (or meat broth), and then put in the onion and ginger. .

3 When the water boils, add chili noodles (I added a packet of hot and sour noodle seasoning;)

4 You can shabu shabu.

How to make spicy hot pot

Ingredients: (according to their own preferences, the type and amount of raw materials can be increased or decreased)

Meat dishes:

rabbit loin 50 grams of maw 50 grams

eel 50 grams of pig's throat 50 grams

luncheon meat 50 grams of duck intestines 30 grams

Vegetarian dishes:

lotus root 80 grams of romaine lettuce 80 grams

Sliced root 80g Lettuce 80g

Winter melon 50g Mushroom 50g

Dried tofu 50g Cabbage 80g

Cauliflower 50g Head of cabbage 80g

Seasoning:

Butter 250g Vegetable oil 100g

Pixian soybean paste 150g Edamame Yongchuan 50g

Ice sugar 10g Pepper 5g

Pepper 2g

Pepper 2 grams of dried chili 30 grams

Mash juice 20 grams of Shaoxing wine 20 grams

Ginger 10 grams of salt 100 grams

Cao Guo 10 grams of cinnamon 10 grams

Pai Cao 10 grams of white fungus 10 grams

Chili pepper 250 grams of fresh broth 1500 grams

Making procedures:

1, the system of brine

1. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Bean Office (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.

2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a string of about 30 or 40 grams.

3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.

4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.

Easy problems and solutions:

Hot finished product is not cooked. The main ingredients used in spicy hot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.