Materials:

There are a wide range of materials for spicy incense pots, and all the materials that are basically suitable for frying can be used to make spicy incense pots, but they need to be treated in advance, that is, boiled in water. The materials of spicy incense pots can be divided into the following categories, and you can choose according to your own preferences.

Vegetables: green bamboo shoots, lotus roots, bamboo shoots, Chinese cabbage, mushrooms, Flammulina velutipes, cauliflower, broccoli, potatoes, sweet potatoes, etc.

Dry goods: auricularia auricula, konjac, etc.

Seafood: squid, shrimp, crab, konjac, etc.

Meat: pork belly, lunch meat, bullfrog, eel, etc.

Viscera: Louvre, beef omasum, duck intestines, duck gizzards, etc.

Pills: vegetarian meatballs, meatballs, fish balls, etc.

Bean products: dried bean curd, yuba, frozen bean curd, etc.

This time I used mushrooms, Pleurotus ostreatus, lotus root slices, green bamboo shoots, fungus, pork belly, celery and cauliflower.

Seasoning:

(The amount of 800 grams can be increased or decreased according to your own material, but I don't think each dish should be too much, 50- 100 grams is almost the same, and a pot of 6-8 varieties is better. )

Seasoning of spicy incense pot:

100ml of five sesame oil, 2 tablespoons (30ml) of Pixian watercress (chopped), 50g of chafing dish seasoning, 80g of dried chili, 15g of ginger slices, 20g of garlic, 15g of onion, 1 tbsp of cooking wine (1tbsp.

Five kinds of sesame oil materials:

2 pieces of star anise, 5g of pepper, Tsaoko 1 piece, dried pepper 10g, 5g of fennel, nutmeg 1 piece, kaempferia kaempferia 1 piece, cinnamon 1 piece, 2 pieces of fragrant leaves, and oil.

Exercise:

1, let's talk about the practice of five sesame oils. This oil will be particularly fragrant because it absorbs the flavor of spices. In addition to frying spicy incense pots, it can also be used to cook boiled fish and cold dishes. Practice: put oil in the pot, add star anise, pepper, dried pepper, tsaoko, kaempferia kaempferia, cinnamon and fragrant leaves, and heat over low heat until the spices are fried to brown.

2. Processing the raw materials of spicy incense pot, removing the roots of Pleurotus ostreatus, washing and cutting into small pieces; Rooted mushrooms, washed and cut into small pieces; Peel green bamboo shoots, wash and cut into thick strips; Peel lotus root, wash and cut into thin slices; Soak Auricularia auricula in water, remove pedicles and wash; Pork belly peeled and sliced; Remove the old leaves from celery and cut into sections; Pick cauliflower into small flowers and wash it. In short, all the materials to be made are preliminary processing.

3. Cook the other materials except pork belly in boiling water in turn, and pay attention to the heat. Cook only crispy materials, such as green bamboo shoots, and don't soften them. Most of the materials used to make spicy incense pots need to be pretreated, boiled or fried to facilitate quick stir-frying. The processed materials should be drained, or the spicy incense pot will be flooded.

4. Wipe the surface of dried pepper with a wet towel and cut into sections. You don't need pepper seeds. If you use that kind of bell pepper, you can also cut it.

5. Heat the pot, add the five sesame oils, and add the dried peppers to stir fry. Be careful not to fry until the oil turns red and fragrant. Take it out immediately and drain it for later use.

6. Add pork belly and stir fry to get oil. Stir-fry something delicious slowly. If you don't like pork belly, you can directly fry Pixian watercress and hot pot seasoning.

7. Add Pixian watercress and hot pot seasoning to stir-fry red oil and fragrance.

8. Add ginger slices and garlic and stir-fry until fragrant.

9. Put the materials in order, first put the heat-resistant ones (such as mushrooms and cauliflower), and then put the heat-resistant ones (such as green bamboo shoots). Stir quickly and evenly, add cooking wine and stir evenly.

10. Stir-fry the pre-fried dried peppers together. Add sugar, salt (salt in bean paste and hot pot seasoning as appropriate) and chicken essence (according to everyone's taste) to taste, stir well, put it in a large bowl, and sprinkle with sesame seeds and coriander.