2. Let's share the practice of "spicy incense pot". Friends who like it can collect it first and try it yourself when you have time.
3. Let's begin to introduce the required ingredients:
Shrimp, mushrooms, carrots, lettuce, celery, rice cakes, potatoes, onions, hot pot, venetian blinds and Pixian bean paste.
4. First remove the shrimp head, pick out the third black line, shred lettuce, potatoes, carrots, venetian blinds, celery, mushrooms and onions, and shred the onions on the bottom of the dry pot. Blanch thick venetian blinds, rice cakes and mushrooms in a pot, add a spoonful of salt to improve the bottom flavor, and take them out after boiling for two minutes.
5. When the oil temperature is 70% hot, fry the new prawns in the pot, and all of them can be fished out after floating frying, and then fry the potatoes in the pot until cooked. Leave a little base oil in the pot, first add the butter chafing dish base, then add the green pepper and Pixian bean paste, then pour the shrimp into the pot and stir fry.
6. Add chopped lettuce, carrot and onion slices, stir fry together, then add blanched louver, mushroom and rice cake, add a spoonful of cooking wine, sugar and salt, then add potato chips, and finally add celery, stir fry evenly, and then put it in the pot. Finally, sprinkle some cooked white sesame seeds and spicy balsamic pot.
7. Spicy incense pot originated from Tujia flavor and is a common practice of local people. It is characterized by hemp, spicy, fresh, fragrant, oily and miscellaneous.