Ingredients
Chicken breast: 200g?Pork: 200g
Cucumber: 2? Mushroom: 10? Sausage: 2? Cauliflower: Half? Quail eggs: 15 pieces? Lotus root: 200 grams? Potatoes: 1 piece? Tofu skin: 1 sheet? Kelp: half sheet?
Onions: 10 grams? Ginger: 10 grams. Garlic alone: 2 pieces? Red pepper: appropriate amount? Dried chili pepper: appropriate amount? Zanthoxylum bungeanum: appropriate amount? Vegetable oil: 2 tablespoons? Chicken juice: appropriate amount? Water: 1500 ml? Doubanjiang: 2 tablespoons? Pepper: 1/2 teaspoon? Sugar: 10 grams? Salt: appropriate amount? Chicken essence: appropriate amount? Pepper oil: 1 tsp. Light soy sauce: 2 tbsp. Sesame salt: appropriate amount. Garlic paste: appropriate amount. Chili oil: 1 tsp.
Spicy Method of blanching
1
Put the quail eggs into a small pot and cook them
2
Strung the quail eggs from the middle with a bamboo skewer , wash and cut cucumber into cubes and skewer them
3
Cut chicken breast and pork into cubes and skewer them
4
Kelp Let it swell in the water
5
Cut the kelp into 3CM wide strips, overlap them and string them together with bamboo skewers
6
Wash the mushrooms, cut cross flowers on the top, and skewer them with bamboo skewers from the stems
7
Peel and cut the lotus root into pieces and skewer them, cut them into 3CM wide strips, and overlap them. Then use bamboo skewers to skewer them
8
Cut the cauliflower into small florets and skewer them
9
Peel and slice the potatoes and skewer them. Unpack the ham and cut it into small pieces, and cut it into small pieces with a thin knife.
10
Cut the onion, ginger and garlic into small pieces, and cut the dry red pepper into sections
11
Put oil into the pan and stir-fry Sichuan peppercorns and dried red pepper until fragrant
12
Add onion, ginger and garlic and stir-fry until fragrant
13
p>Add water and chicken juice
14
Add bean paste, Malatang base, and other pot seasonings (2 tablespoons of vegetable oil, 1 Malatang base Bao, optional thick chicken juice, 1500ML water, 2 tablespoons of Lee Kum Kee bean paste, 1/2 teaspoon of pepper, 10 grams of sugar, appropriate amount of salt, appropriate amount of chicken essence) bring to a boil and transfer to the hot pot
15
Put the minced garlic into a small bowl, add the seasonings of the saucepan (1 tsp red pepper oil, 1 tsp pepper oil, 2 tbsp light soy sauce, optional sesame salt, optional minced garlic), and cook the ingredients Eat after cooking