spicy pot method 1

1. Prepare ingredients: chicken wings, potatoes, lettuce, lotus root slices, broccoli, Flammulina velutipes, fish tofu, peas, luncheon meat, sliced pork belly, shrimp, shredded konjac, crispy sausage, hairy belly, beef venetian blinds and yuba.

2. All the processed ingredients are boiled in hot oil.

3. Melt the lard in a pot and add the spice oil.

4. stir-fry the bell pepper, dried pepper and ginger slices. Add the sauce and stir fry.

5. Add ingredients and stir fry in turn.

6. Finally, add onion oil, celery and garlic cloves and stir fry.

add coriander and sprinkle sesame seeds.

spicy incense pot method 2

1. Feel free to put whatever you want, as long as you like it. Mine is basically leftover from eating hot pot the day before.

2. There are many seasonings.

3. First, fry some fungi, vermicelli, konjac and some things that are not easy to fry, such as lettuce and cauliflower, with boiling water.

4. Bring more oil to the pan. Small fire will stir-fry all the dry ingredients except peppers.

5. Add onion, ginger and garlic and saute.

6. Add the chili and stir-fry.

7. stir-fry the bottom material of spicy pot or spicy hot pot.

8. Put in the uncooked ingredients such as potatoes.

9. Next, slow-cooked vegetables.

1. Then there are cooked foods such as ham and lunch meat.

11. Then there are the half-cooked ingredients that have been watered.

12. Next, there are vegetables that are about to ripen.

13. Finally, there are fans.

Method 3 of spicy incense pot

1. Preparation: the wide powder needs to be heated to soften it; Cut the green bamboo shoots into long strips and blanch them in hot water; Slice lotus root; Wash mushrooms, Flammulina velutipes and lunch meat.

2. Heat the pan and drain the oil.

3. Before the oil burns very hot, put the pepper, star anise 2, Amomum tsaoko and cinnamon in, slowly heat it on medium heat until the pepper swims in the oil, then put the dried pepper in, then turn off the fire and fry the pepper with the remaining temperature of the oil.

4. Heat the five sesame oils, add the onion, ginger and garlic until fragrant, then add the chafing dish. Now it's a critical moment. Add the mushrooms and Flammulina velutipes, which are not easy to cook, then add the lunch meat, Cantonese sausage, then the wide flour, and finally the lotus root slices and green bamboo shoots, and then add the dried peppers and stir fry constantly. Put a little cooking wine and chicken essence.

5. Don't fry for too long, because they are all processed things. Green bamboo shoots and lotus roots are crispy and delicious, so they can be cooked.