Vegetables: green bamboo shoots, lotus roots, bamboo shoots, cabbage, mushrooms, enoki mushrooms, cauliflower, broccoli, potatoes, sweet potatoes, etc.
Dry goods: fungus, konjac, etc.
Seafood: squid, shrimp, crab, konjac, etc.
Meat: pork belly, luncheon meat, bullfrog, eel, etc.
Offal: louver, tripe, duck Intestines, duck gizzards, etc.
Pills: vegetarian meatballs, meatballs, fish balls, etc.
Soy products: dried tofu, yuba, frozen tofu, etc.
I This time the spicy hot pot used: mushrooms, oyster mushrooms, lotus root slices, green bamboo shoots, fungus, pork belly, celery, cauliflower
Seasoning: (800g of ingredients, you can increase or decrease according to your own ingredients , but I think each dish should not be too much, 50-100 grams is about the same, 6-8 varieties in one pot is better)
Spice for spicy hot pot: 100ml five-spice oil, Pixian Douban (chopped) (chopped) 2 tablespoons (30ml), 50g hot pot seasoning, 80g dried chili, 15g ginger slices, 20g garlic, 15g green onion, 1 tablespoon cooking wine (15ml), 2 teaspoons sugar (10ml), add salt as appropriate, A small amount of chicken essence, an appropriate amount of white sesame seeds, an appropriate amount of coriander
Five-spiced oil ingredients: 2 pieces of star anise, 5 grams of Sichuan peppercorns, 1 grass fruit, 10 grams of dried chili peppers, 5 grams of fennel, 1 piece of pork belly, 1 piece of kaempferol , 1 piece of cinnamon bark, 2 pieces of bay leaves
1. Let’s talk about how to make "five-spice oil" first. This oil will be particularly fragrant because it absorbs the flavor of spices. In addition to frying spicy hotpot, it can also be used to make water. Cook fish and cold dishes. Method: Put oil in a pot, add star anise, Sichuan peppercorns, dried chili peppers, strawberries, kaempferol, cinnamon, and bay leaves. Heat over low heat until the spices turn brown. Remove the spices and set aside the oil.
2. Prepare the ingredients for the spicy hotpot: remove the roots of the oyster mushrooms, wash and shred them into small pieces; remove the roots of the mushrooms, wash and cut them into small pieces; peel and wash the green bamboo shoots and cut them into thick strips; Peel the lotus root, wash and cut into thin slices; soak the fungus in water, remove the stem and wash; peel the pork belly and cut into thin slices; remove the roots and old leaves of celery and cut into sections; pick the cauliflower into small florets and wash them. In short, it means preliminary processing of all the materials to be produced.
3. Put the other ingredients except the pork belly and blanch them in boiling water one by one. Pay attention to the heat. For ingredients with crisp texture such as green bamboo shoots, just boil them lightly and do not boil them until they are soft. Most of the ingredients for making spicy hot pot need to be processed in advance, either blanched in water or fried in oil, so that they can be stir-fried quickly. Drain the water from the processed materials, otherwise the spicy hot pot will be watery.
4. Wipe the surface of the dried chili peppers clean with a wet towel and cut them into sections. Leave out the chili pepper seeds. If you use that kind of bell pepper, you don’t need to cut them.
5. Heat the pot, add five-spice oil, and after it is hot, add dried chili peppers and fry until fragrant. Be careful not to change color when frying. Once the oil turns red and fragrant, take it out immediately, drain the oil and wait. use.
6. Add the pork belly and stir-fry until the oil is released. Stir slowly until it becomes dry and delicious. If you don’t like pork belly, you can directly stir-fry Pixian bean paste and hot pot seasoning.
7. Add Pixian bean paste and stir-fry until fragrant and hot pot seasoning, until the red oil and aroma are released.
8. Add ginger slices and garlic and stir-fry until fragrant.
9. Add the ingredients in order, putting those that are heat-resistant first (such as mushrooms and cauliflower) and those that are not heat-resistant last (such as green bamboo shoots). Stir-fry evenly with your hands and feet, add cooking wine and stir-fry evenly.
10. Add the dried chili peppers that have been fried in advance and stir-fry together. Add sugar, salt (depending on the situation, watercress and hot pot seasonings include salt), chicken essence (according to each person's taste) to taste, stir well, take it out in a large bowl and sprinkle with sesame seeds and coriander.