Spicy balsamic pot originated in Jinyun Mountain, Chongqing, which is a common practice of local people! All the ingredients are put in a pot, and the spicy taste is fried. The locals are all fried in a big pot! Simply put, it's a cauldron stew, or cauldron dish for short! Generally, only guests at home will add meat to the dishes! Because all the materials are processed in the same pot, all kinds of ingredients and smells are mixed together, which makes them taste extra fragrant!

generally speaking, professional spicy pot shops now have fried base and spice oil. Non-professional ones either use hot pot base and spicy sauce instead, or buy spicy dry pot sauce directly in the market.

and basically more than 9% of the ingredients in the spicy pot can be added.

For example, in vegetarian dishes: potatoes, lotus roots, broccoli, various fungi, green bamboo shoots, celery, onions, and so on.

dry goods: such as sea bream, auricularia auricula, yuba, bean skin, broad flour, and so on.

meat: chicken, duck, cow, sheep, fish, rabbit, and so on, can be added!

What's more, all kinds of semi-finished meatballs, ham and bean products can be added! So this has led to a variety of incense pots, with diverse combinations! As long as you want to eat, you can basically add it!

if it is operated by yourself at home, it is recommended to buy spicy balsamic pot sauce directly. Because this thing is really very simple to operate!

the family version can be divided into three steps to make a spicy incense pot!

Step 1: Prepare for work! For example, prepare ginger, garlic, pepper and pepper, spices and incense pot bottom materials. Prepare all kinds of raw materials, cut them and wash them. If there is meat, paste it first, or cook it, such as beef ribs.

step 2: blanch or fry oil, and treat all kinds of ingredients that need pretreatment first.

Step 3: Add vegetable oil into the pan, add ginger and garlic, stir-fry until fragrant, then add dried Chili and pepper, then add the bottom material of the pan, stir-fry until fragrant, add the processed ingredients, stir-fry until it is ripe, add sugar and chicken essence to taste, and finally add sesame oil and pepper oil, sprinkle with cumin powder and chives to get out of the pan!

PS: Personal suggestion: If you suggest adding a little pickled pepper into the incense pot at home, it will make the taste softer and won't feel too dry and spicy!

there are three categories in the hotel! Spice oil, spicy pot sauce, spice powder!

there is not much difference between the operation steps in a general hotel and the home version, but the difference is the difference in the bottom material and the master's craftsmanship! It is also divided into three major steps! The first step is to prepare, the second step is to pretreat the ingredients, the third step is to add the spice oil to stir-fry the ginger, garlic and pepper base, then add the ingredients, add the sesame oil and pepper oil after seasoning, sprinkle the spice powder and chives, and then take the pot out!

1: perfume oil! Personally, I don't think the proportion of this thing can be fixed, because the quality of various materials is different and the dosage will be different!