Materials:
The materials of spicy hot pot are very wide. Basically, any material suitable for frying can be used to make spicy hot pot, but it basically needs to be processed in advance, that is, boiled with water. The ingredients for spicy hot pot can be divided into the following categories, and everyone can choose according to their own preferences.
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 types: louvers, tripe, duck intestines, duck gizzards, etc.
Meatballs: vegetarian meatballs, meatballs, fish balls, etc.
Soy products: dried tofu, yuba, frozen tofu, etc.
My spicy hot pot this time used: mushrooms, oyster mushrooms, lotus root slices, green bamboo shoots, fungus, pork belly, celery, and cauliflower.
Seasoning: (The amount of 800 grams of ingredients can be increased or decreased 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 ).
Ingredients for spicy hotpot: 100ml of five-spice oil, 2 tablespoons of Pixian douban (chopped) (30ml), 50g of hot pot seasoning, 80g of dried chili, and ginger slices
15 grams, 20 grams of garlic, 15 grams of green onions, 1 tablespoon of cooking wine (15ml), 2 teaspoons of sugar (10ml), add salt as appropriate, a small amount of chicken essence, an appropriate amount of white sesame seeds, and an appropriate amount of coriander. < /p>
Pieces, oil.
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.
Tips:
1. The seasoning can be adjusted according to your own taste and the amount of ingredients, but I think Pixian Douban and hot pot seasoning are indispensable. Use bags. The hot pot seasoning is actually a trouble-free method, which can make the spicy hot pot have a special aroma. The hot pot seasoning sold in supermarkets from Sichuan or Chongqing can be used. The amount you use can be adjusted according to your own taste.
2. Because Sichuan peppercorns are used in the five-spice oil, I don’t put any more Sichuan peppercorns when frying the spicy hotpot. I don’t like to struggle to pick out the Sichuan peppercorns or bite them when I eat them. Feel.
3. Most of the ingredients for making spicy hot pot need to be processed in advance, blanched in water or fried (sweet potato chips, potato strips, etc.), so that they can be stir-fried quickly. Drain the water from the processed materials
4. There is actually no technical content in spicy hot pot. In addition to the seasoning, you need to pay attention to the heat of the materials. They should be crispy and soft, otherwise It just doesn't taste good.