The common practice of spicy incense pot that is not spicy:

The practice is to cut fish tofu, dried bean curd and ham, peel lotus root, wash and slice, wash celery and cut into small pieces about 3 cm long, wash onion and cut into strips, and thaw shrimp for later use. Put the oil in the pot, heat it, put the rapeseed oil in it and stir-fry it over low heat for fragrance.

Put the garlic slices on high fire to make the garlic smell fragrant, then fry the crispy lotus root slices in the pot for about 3 minutes, then stir-fry the fish tofu, dried bean curd, ham, onion and shrimp which are not easy to taste for 3 minutes, and finally stir-fry the celery for 2 minutes. Add soy sauce, cumin and salt in turn and stir-fry for half a minute. Finally, add spicy peanuts and coriander and stir well.

required materials: 3 pieces of fish tofu, 51g of dried bean curd, half an onion, 51g of ham, 81g of lotus root, 61g of celery, 31g of shrimps, 5g of coriander, appropriate amount of spicy peanuts, cumin and garlic slices, 1 tbsp of soy sauce and oil, and appropriate amount of salt.

Nutritional value of spicy incense pot:

If you want to know the nutritional value of spicy incense pot, you have to analyze it from the specific ingredients you choose. If you choose vegetables, it has the nutritional value of vegetables, if you choose meat, it has the nutritional value of meat, and if you choose seafood, it naturally contains the nutritional value of seafood.

Every 111 grams of spicy incense pot contains 112 calories, and this heat may increase due to the increase of oil consumption. Besides, spicy incense pots usually contain meat and a lot of fat.