The main ingredients are butter, Pixian bean paste, chili, vegetable oil, ginger, garlic, pepper, rice wine, white sugar, salt, and MSG.

Especially suitable for all kinds of Sichuan cuisine cooking.

Personally, I feel that the red 99 is very spicy when eating hot pot. When you put it in the pot, the red pepper floats on top.

If you personally like spicy food, I highly recommend giving it a try.

not sure what it is.

It's not hotpot either.

Instead, my 9-year-old brother used the 20 yuan he had saved to cook boiled fish for me.

I don’t know how to say it, because there are many things that I can’t explain.

The boiled fish that time was really super spicy, so spicy that it was inedible.

I have never had a very spicy hot pot base so far. When I went to Chongqing, I was looking forward to eating spicy dishes and hot pot, but I was disappointed with the spiciness there. I always add chili pepper to every turkey ramen yoyo!

I eat hot pot, you eat the hot pot base!

Haha As a Jiangsu native who has been influenced by my mother to eat spicy food since I was very young, I have been able to chew three hot peppers since I was a child, which shocked our village!

But even so, I was still despised by my friends from Sichuan and Hunan. They all thought that Jiangsu people can’t eat spicy food. In fact, they were wrong. One year when the company held a dinner party, one of the challenges was to eat BT spicy wings (the most popular internet celebrity food of that era).

I won the championship!

I passed all my colleagues from Sichuan and Hunan.

I just didn’t go to work for a few days after I went home that day!

!

When it comes to hot pot, I may not have much say, because I have never eaten hot pot outside the province. The spiciest pot base I have ever eaten is Banu’s butter spicy pot. In fact, this hot pot is not spicy at all at first.

, but the spiciness becomes more and more as you eat it. By the end of the meal, I feel hot and uncomfortable. I usually start to have a stomachache when I get home, but even so, I still order the pot bottom every time I go. I am purely the kind of person who doesn't like spicy food.

, you can’t live without chili peppers wherever you go!

In fact, when it comes to eating hot pot, you must go to Chongqing or Sichuan, but I have never had the opportunity. Because my mother is from southwest China, I have been eating spicy food since I was very young. I am not like a Wuxi person at all. When I eat with local friends, I always order food.

It’s embarrassing that we didn’t go together. My biggest wish now is to taste all the delicacies from all over the world and then record them!

I don’t know when or what month I will get my wish.

0, just write it down.

Hot pot, as a very popular food among the public, I also like it very much, especially the numb and spicy kind. If there is no chili, there will be no soul. I will introduce to you the spiciest hot pot I have ever eaten. I have eaten Yuanyang hot pot with super spicy bottom.

Its raw materials are: red soup hot pot: 200 grams of ox back fillet, 200 grams of buffalo liver, 250 grams of buffalo tripe, 250 grams of eel fillets, 300 grams of buffalo kidneys, 10 live crucian carps (about 500 grams), 150 grams of fish velvet balls, duck blood

500g marinade, 2500g (see tripe hotpot for preparation method) Clear soup hotpot: 200g pork loin (slices), 200g duck gizzards, 200g catfish fillet, 200g squid fillet, 150g chicken fillet, 150g fish paste balls

, 250 grams of sea cucumber slices, 250 grams of beef tendon segments, 250 grams of pork loin slices, and 2500 grams of clear soup marinade (see clear soup hot pot for the preparation method).

Ingredients for the two pots: 500g green onions, 500g garlic sprouts, 500g lotus white, 500g pea sprout tips, 500g spinach, 500g yellow rice shoots, 250g vermicelli, 200g winter bamboo shoots, 100g winter mushroom.

1. Put the above various meat and vegetable ingredients into plates, put them around the Yuanyang hot pot, light the fire, boil the soup, beat off the foam, and then it is hot to eat. 2. The sauce plate is made with sesame oil, oyster sauce, salt and MSG.

When it's done, put the egg white of one egg into each plate. 3. When eating, the eel fillets, duck gizzards and fish antler balls can be cooked in the pot first.