The method of spicy balsamic pot is simple, which is a common dish in the recipe of gourmet Jie's hot pot base. Spicy balsamic pot tastes spicy, and the method belongs to dry-burning. But how to make spicy balsamic pot is the best, mainly depends on your own taste and habits, so you can make this spicy balsamic pot according to your feelings ~~

The seemingly rich dish is actually as simple as one dish and one meal, leaving you no choice. A lot of dissatisfaction in life comes from too many choices, so if you don't have a choice, you will be happy and satisfied.

In today's rich food and drink, we suddenly found the most primitive desire and satisfaction in front of the spicy pot.

spicy balsamic pot:

material:

spicy balsamic pot has a wide range of materials, which are basically suitable for frying and can be used to make spicy balsamic pot, but it basically needs to be treated in advance, that is, boiled with water. You can divide the materials of spicy balsamic pot into the following categories, and you can choose according to your own preferences.

vegetables: green bamboo shoots, lotus roots, bamboo shoots, cabbages, mushrooms, Flammulina velutipes, cauliflower, broccoli, potatoes, sweet potatoes, etc.

dry goods: fungus, konjac, etc.

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

meat: pork belly, lunch meat, bullfrog.

Seasoning:

(The amount of 8 grams of materials can be increased or decreased according to your own materials, but I don't think each dish should be too much, about 5-1 grams. 6-8 varieties are better in one pot)

Seasoning of spicy pot:

1ml of spiced oil, 2 tablespoons (3ml) of Pixian watercress (chopped), 5 grams of hot pot seasoning, 8 grams of dried pepper, 15 grams of ginger slices, 2 grams of garlic, 15 grams of onion segments, 1 tablespoon (15ml) of cooking wine and 2 teaspoons of sugar. 5g of Zanthoxylum bungeanum, 1g of Amomum tsaoko, 1g of dried chilli, 5g of fennel, 1g of nutmeg, 1g of Kaempferia Kaempferia, 1g of cinnamon, 2g of fragrant leaves and oil

Practice:

1. Let's talk about the practice of five sesame oils first. This oil will be particularly fragrant because it absorbs the flavor of spices. Besides frying spicy incense pots, it can also be used for boiled fish and cold dishes. Practice: Practice: put oil in the pot, put star anise, pepper, dried pepper, tsaoko, kaempferia kaempferia, cinnamon and fragrant leaves, and heat them with low fire until the spices are browned. Remove the spices and use the oil for later use.

2. Processing the materials for frying spicy incense pot, removing the roots of Pleurotus ostreatus, washing and shredding into small pieces; Remove the roots of mushrooms, wash and cut into small pieces; Peel, wash and cut green bamboo shoots 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 roots and old leaves of celery and cut into sections; Picking cauliflower into small flowers and washing. In a word, all the materials to be made are preliminarily processed.

3. Cook the other materials except pork belly in boiling water in turn, and pay attention to the heat. Just cook the materials with crisp taste, such as green bamboo shoots, slightly, and don't cook them soft. Most of the materials for making spicy incense pots need to be treated in advance, boiled with water or fried, which is convenient for quick stir-frying. The processed materials should be drained, otherwise the spicy incense pot will be watery.

4. Wipe the surface of the dried pepper with a wet towel and cut it into sections. Pepper seeds are not needed. If you use that kind of bell pepper, you don't have to cut it.

5. Heat the pan, add the five sesame oils, add the dried chilies and fry until fragrant. 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 for oil, and slowly stir-fry until it is delicious. If you don't like pork belly, you can directly stir-fry Pixian watercress and hot pot seasoning.

7. Add Pixian watercress and chafing dish seasoning to stir-fry red oil and fragrance.

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

9. Put the materials in turn, put the ones that are resistant to heat (such as mushrooms and cauliflower) first, and then put them that are not resistant to heat (such as green bamboo shoots). Stir well with your hands and feet, and add cooking wine to stir well.

1. Stir-fry the dried peppers in advance. Add sugar, salt (depending on the situation, there is salt in the seasoning of watercress and hot pot) and chicken essence (according to everyone's taste) to taste, stir well, and serve in a large bowl with sesame seeds and coriander.

Say a few more words:

1. Because I used pepper in the spice oil, I didn't put pepper in the spicy pot. I don't like the feeling of picking pepper or biting pepper when eating.

2. Most of the materials used to make spicy incense pots need to be pre-treated, boiled with water or fried (sweet potato chips, potato chips, etc.), which is convenient for quick stir-frying. The processed materials should be drained

3. The spicy incense pot actually has no technical content. Apart from the seasoning, attention should be paid to the temperature of the materials, which should be crisp and soft, otherwise it will not taste good.

try it quickly and make a spicy incense pot that belongs to you.