It has started to snow in the north now. Although the south is not as cold as the north, the temperature has also dropped sharply. In winter, everyone prefers to stay at home and eat delicious food. Everyone likes to eat hot pot very much in winter, but in addition to hot pot, there are three other dishes that you should try. Let me tell you how to make them. 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, and two bay leaves , 1 small piece of cinnamon, two tablespoons of Pixian bean paste, two tablespoons of rice wine or cooking wine, two tablespoons of soy sauce, appropriate amount of oil and salt, appropriate amount of green onions or chives, a few corianders, side dishes such as chrysanthemum, baby spinach, mushrooms, potato slices, fresh noodles, etc. Appropriate amount of each.

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

3. Heat the oil in a hot pan, add the chicken leg pieces, stir-fry over medium-low heat until the chicken legs are 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, so that the aroma of the spices can be fully cooked out and melted 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. It will be spicy and fragrant. The chicken will be fragrant and tasty, especially delicious. After eating the meat and then rinsing the vegetables, it feels very comfortable and comfortable. The 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 pepper, 1 pinch of Sichuan peppercorns, 1 pinch of Sichuan 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, salt Moderate amount.

Specific methods:

1. The tenderest part of pork is not the tenderloin, but the plum blossom meat. A pig only has four or five kilograms of plum blossom meat, and it will not change even if it is cooked for a long time. Old, 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. Prepare peppercorns, Sichuan peppercorns, and dried chili peppers.

3. Put the peppercorns, Sichuan peppercorns and dried chili peppers into an oil-free wok and roast these spices over the lowest heat. After they are fragrant, pour them onto the chopping board and roll them with a rolling pin. Crush them and set aside.

4. When making boiled vegetables, 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 fry: heat the oil in a hot pan, more oil, add Pixian bean paste, and stir-fry the red oil over low heat.

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

7. Then add water, an appropriate amount of salt and an appropriate amount of 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 the crushed Sichuan peppercorns and dried chili powder on top, heat up the rapeseed oil, top with spicy aroma and enjoy. The third dish: boiled dried tofu and enoki mushrooms

Ingredients: two pieces of dried 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, onion, ginger and garlic. 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 the oil in a hot pan, first put the Pixian bean paste and stir-fry the red oil over low heat.

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

4. Then add an appropriate amount of soy sauce, stir-fry evenly, add water, add a little sugar, bring to a boil over high heat, and continue to cook for four or five minutes.

5. Then add the dried tofu strips and cook over low heat for four to five minutes to let the flavor develop.

6. Finally add the enoki mushrooms and continue cooking for two minutes.

7. Wash and cut the garlic sprouts into sections, sprinkle them in, stir them, and immediately turn off the heat and serve.