2, dry goods: fungus, konjac and so on.
3. Seafood: squid, shrimp, crab, etc.
4. Meat: pork belly, lunch meat, bullfrog, old sliced meat, duck sausage, crispy sausage, eel, etc.
5. Viscera: Venetian blinds, beef omasum, duck intestines, duck gizzards, etc.
6. Pills: vegetarian meatballs, meatballs, fish balls, etc.
7. Bean products: dried tofu, yuba, frozen tofu, etc.
The production of spicy incense pot has special requirements for the selection of peppers, especially the "Erjingtiao" in western Sichuan, because this kind of pepper has bright color, strong spicy taste and soft spicy feeling.
The spices of the incense pot are made of dozens of special raw materials unique to Sichuan, refined by modern technology, which does not hurt the stomach, does not get angry, and has bright color, so it is called "one pot of red".
Extended data:
Spicy incense pot is fried. Not only is there a layer of red oil on the surface of the ingredients (there is also a lot of red oil in grilled fish and Maoxuewang), but also a thick layer of oil will be left at the bottom of the bowl after eating. Eating a spicy pot may exceed the recommended intake of edible oil for one day.
Moreover, in cooking, the chef also has a secret, that is, umami comes from salty taste. Therefore, a lot of salt must be added when frying spicy incense pots to reflect the umami flavor. As an oily and salty dish, it is better for everyone to eat less.
Many people like to eat spicy incense pot, which is cool and spicy, but this spicy taste not only brings us pleasure, but also makes the digestive tract suffer, especially the stimulation to the mucosa of the digestive tract. Some good restaurants will use dried bell peppers and add heat-clearing spices when making spicy incense pots.
Such as mint, gardenia and citronella. However, many restaurants are not like this, especially some spicy incense pots with extremely spicy and super spicy taste. Pepper essence may be added during frying, which is very irritating to the gastrointestinal tract. People with poor gastrointestinal tract, or people with digestive tract diseases themselves, are likely to cause acute attacks of digestive tract diseases after eating, from discomfort to bleeding.
In addition, spicy incense pot is a heavy-flavored dish, and a large number of seasonings such as pepper and salt will be added during cooking, which makes it difficult for consumers to distinguish the freshness of ingredients and increases the risk of food hygiene and safety.
Therefore, it is not recommended to eat spicy incense pots outside often, and you can make them yourself when you want to eat occasionally. Prepare the ingredients you want to eat, use bean paste, red pepper and dried pepper as seasonings, and pay attention to the amount of oil and salt.
Baidu encyclopedia-spicy balsamic pot
People's Network-Spicy incense pot hurts the stomach? You must eat less in winter.