Spicy hot pot ingredients are usually divided into vegetarian ingredients and meat ingredients.

Vegetarian ingredients include lotus root slices, bean skins, lettuce, enoki mushrooms, spinach, bok choy and so on.

Meat ingredients are more varied, including crispy bone sausage, swallow dumplings, meatballs, quail eggs, luncheon meat, prawns, bacon, chicken rolls and beef rolls.

Spicy hot pot originated in the city of Chongqing, China, is the Sichuan and Chongqing local spicy flavor dishes, for the Sichuan cuisine. Spicy and numbing hot pot is characterized by numbness, spiciness, freshness, fragrance, oil and mixing, with diversified flavors and a variety of ingredients that can be matched at will. The key to its production is as follows:

1, vegetarian category first wash and cut, so as to avoid the loss of nutrients.

2, add salt, pay attention to the right amount, in order to prevent the production of the finished product after the taste of salty; hot pot material need to choose spicy flavor, the amount should not be too much, otherwise it will take away the flavor of the ingredients themselves.

3, Vegetables blanching, need to distinguish between difficult and easy to cook vegetables, and successive processing, so as to avoid some of the vegetables blanching after uncooked or cooked rotten.

Spicy hot pot production method:

1, the main ingredients for washing, slicing treatment, which meat (chicken wings, squid) for the surface of the knife, marinade.

2, boiling water, blanching vegetarian main ingredients, fish out for use; the meat main ingredients are another frying pan, fry the meat until golden brown, fish out for use.

3, add cooking oil in the pot to heat, put ginger, garlic, star anise, cinnamon and other spices, and then add spices, chili peppers, a class, stir fry.

4, add soy sauce, dark soy sauce, sugar, salt and other sauces, pour into the main meat dishes and vegetarian main ingredients, drizzled with sesame oil, can be.