Mung bean rice (similar to kidney beans) and half a catty of bean soup.

A little garlic sprout and a little bean paste.

Dried Chili with a little pork belly.

condiments

Seasoned cooked lard

An octagonal, a cinnamon and a short piece.

Steps of bean and rice hotpot

1. Wash the pork belly and cut it into small pieces, not too thin, put it in a bowl, add a little salt and sweet wine to marinate;

Cut garlic seedlings into sections and slice ginger for later use.

2. Put a little cooked lard in the pot, stir-fry the pork belly slices after 70% heat, and keep stirring clockwise until the pork belly slices become darker and you can taste a piece (Guizhou people know the taste of "soft whistle"), and it will become chewy without biting. Take it out for use.

3. put more cooked lard in the pot. When the oil is hot, add star anise, cinnamon, dried Chili, bean paste and ginger slices and stir-fry until the oil turns red. Pour in half of the bean rice (cooked) and stir fry. Stir-fry while pressing until it looks like bean paste, and then stir-fry for a while.

4. Pour in the bean soup and cook. This process can be seasoned with a little soy sauce, salt, chicken essence and a little sugar. After boiling, add the remaining bean rice, fried pork belly slices and water to cook alive. Finally, add garlic sprouts and serve.

skill

1? Sweet wine must be added in the curing process of pork belly slices, which can not only remove fishy smell but also add unique flavor.

2? Stir-frying half of bean rice into mud is the key to distinguishing bean rice hot pot from other hot pots.

3? After the soup is made, it is only the soup base of bean rice hot pot, and you need to bring all kinds of hot pot ingredients, which is quite delicious.

Hot pot (hot pot? ), known as "antique soup" in ancient times, was named after the food made a "splash" sound when it was put into boiling water. It is an original food in China with a long history and is suitable for all ages. According to research, there were hot pots in the Warring States period, when people used clay pots as pots. By the Song Dynasty, eating hot pot was very common among the people. In Lin Hong's cookbook Shanjia Qinggong in the Southern Song Dynasty, there is an introduction about eating hot pot with friends. In the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton. In the Qing dynasty, hot pot was not only popular among the people, but also became a famous "palace dish" made of game such as pheasant.

Generally speaking, hot pot is a kind of cooking method that uses a pot as a vessel, uses a heat source to cook the pot, and uses water or soup to cook food. It can also refer to the pot used in this cooking method. It is characterized by cooking while eating, or the pot itself has the function of heat preservation. When eating, the food is still steaming and the soup is integrated. There are similar dishes all over the world, but they are especially popular mainly in East Asia. Hot pot is hot now, spicy and salty, oily but not greasy, sweating like rain, very hearty, relieving depression and dehumidifying, suitable for mountain and river climate. Today, it has developed into a mandarin duck pot, spicy and light, and each has its own needs. Xian Yi, regardless of age, is the best in winter.

Typical hot pot ingredients include all kinds of meat, seafood, vegetables, bean products, mushrooms, eggs and other products, cooked with boiling water or the bottom of a special soup pot. Some ways of eating will be dipped in seasoning and eaten together.