Winter is coming. These cold-warming dishes are the most popular. You can’t get enough of the spicy and fragrant dishes. Let’s share the recipes. Winter has really come to us, and people are wearing more and more thick clothes.

The colder the weather, the more people like spicy food. After eating it, they can warm themselves from head to toe and keep the cold out of the body.

Let me share with you three delicacies that are perfect for winter. Not only do they taste great, but the more you eat them, the warmer you get. You won’t get tired of eating them every day. The recipes are also very simple. You will know the recipes at a glance. They are all zero-fail recipes. Everyone can learn them.

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The first dish: Chicken Hot Pot Ingredients: appropriate amount of chicken legs (pipa legs or chicken thighs), appropriate amounts of onion and ginger, two star anise, 1 pinch of Sichuan peppercorns, 1 pinch of peppercorns, two bay leaves, 1 small piece of cinnamon, Pi

Two tablespoons of county bean paste, two tablespoons of rice wine or cooking wine, two tablespoons of soy sauce, an appropriate amount of oil and salt, an appropriate amount of scallions or chives, a few corianders, and appropriate amounts of side dishes such as chrysanthemum, baby spinach, mushrooms, potato slices, fresh noodles, etc.

Specific methods: 1. Ask the seller to help chop the chicken pieces, wash and drain them at home and set aside for later use.

Then blanch the chicken pieces in cold water.

2. Take out the blanched chicken legs, drain them and set aside.

The moisture must be controlled as much as possible, otherwise the chicken will be oily when it is put into the pot.

3. Heat oil in a hot pan, add chicken drumsticks, stir-fry over medium-low heat until golden brown and the skin becomes wrinkled.

4. Then add onion, ginger, star anise, Sichuan peppercorns, peppercorns, bay leaves, and cinnamon, and stir-fry over low heat until fragrant.

5. Add Pixian bean paste and stir-fry over low heat until the red oil comes out. After the red oil comes out, add rice wine and soy sauce to remove the fishy smell and adjust the color and seasoning.

6. Add enough hot water, add salt, and cook over low heat for about 20 minutes to allow the aroma of the spices to fully cook out and melt into the soup.

7. Then you can prepare the side dishes, wash all kinds of hot-boiled vegetables you like and set aside.

In addition to preparing the shabu-shabu, chop the green onion into mince and mince the coriander for later use. After a while, put the minced green onion and coriander into separate bowls, and scoop a few spoons of soup from the pot. This is the dipping sauce for hot pot chicken, different from sesame paste.

Or seafood sauce for dipping.

8. After the aroma of the spices is cooked, use a slotted spoon to fish out all the spices and discard them. The soup will be very clear at this time.

9. Pour all the chicken and soup into the hot pot. If there is little water, you can add an appropriate amount of hot water. The chicken will be spicy and fragrant, and the chicken will be fragrant and tasty, especially delicious.

After eating the meat and then rinsing the vegetables, it feels very comfortable and comfortable.

Tips: The chicken must be blanched in advance to remove the blood foam, otherwise it will taste fishy and the soup base will not be clean. The soup base and chicken of chicken hot pot are salty, so add green onions and chopped coriander as dipping sauce.

That's enough, this dip goes well with chicken, just try it and you'll know.

Second dish: boiled pork slices Ingredients: 400 grams of pork plum blossoms (if you can’t buy it, you can use tenderloin instead), 1 large handful of enoki mushrooms, an appropriate amount of small rapeseed, two to three tablespoons of Pixian bean paste, 1 pinch of dried chili,

1 pinch of Sichuan peppercorns, 1 pinch of peppercorns, a few slices of ginger, two scallions, three or four cloves of garlic, appropriate amounts of starch and rice wine, more rapeseed oil, 1 tablespoon of sugar, and appropriate amount of salt.

Specific methods: 1. The tenderest part of pork is not tenderloin, but plum blossom meat. A pig only has four or five kilograms of plum blossom meat. It will not age after being cooked for a long time. It is the best piece of meat for making boiled pork slices.

Cut into thin slices, mix well with a little salt, cooking wine, and starch, then pour in a little cooking oil, continue to mix well, and then marinate for about ten minutes.

2. Seasonings such as peppercorns, Sichuan peppercorns, and dried chili peppers must be prepared in advance.

3. Put all the peppercorns, Sichuan peppercorns and dried chili peppers into an oil-free wok, use the lowest heat to roast these spices until they are fragrant, put them on the chopping board, use a rolling pin to crush them all and set aside.

4. To make this dish, you can put in all kinds of vegetables you like, blanch them in advance, take them out and put them on the bottom of the basin.

5. After the preparation is completed, you can start frying: heat the oil in a hot pan, more oil, add Pixian bean paste, and stir-fry over low heat to produce red oil.

6. Then add the minced ginger and green onion in turn and stir-fry until fragrant.

7. Then add water, add an appropriate amount of salt and sugar to neutralize the spiciness, bring to a boil and cook for a while to allow the soup to absorb the flavor.

8. After the soup is fragrant, turn to low heat and put the meat slices into the pot one by one.

9. After all the meat slices are in the pot, turn to medium-high heat, bring to a boil and cook for one more minute before turning off the heat.

10. Then put the meat slices into the pot with the vegetables, pour the soup into it, mince the garlic, and put it on top of the meat slices together with the green onions.

11. Sprinkle in the previously crushed Sichuan peppercorns, Ma pepper and dried chili powder, heat up the rapeseed oil, top with spicy aroma and enjoy.

The third dish: boiled dry tofu and enoki mushrooms. Ingredients: two pieces of dry tofu, an appropriate amount of enoki mushrooms, two or three garlic sprouts, two tablespoons of Pixian bean paste, 1 tablespoon of soy sauce, a little sugar, an appropriate amount of onion, ginger, and garlic, and an appropriate amount of oil and salt.

Specific methods: 1. Wash the dry tofu and cut it into strips. Cut off the roots of the enoki mushrooms, wash them, and tear them apart for later use.

2. Heat oil in a hot pan, first put Pixian bean paste and stir-fry over low heat to make red oil.

3. Then add onion, ginger and garlic and stir-fry until fragrant.