First of all, dip in water to eat spicy food.
1. Choose vegetables and meat according to personal preference, cut the meat into thin slices, cut or twist the vegetables after washing, and cook with light salt water or broth.
Step 2 dip in water, (spicy)
(1) Ingredients: Chili powder or pepper oil, pepper powder or pepper oil, shallot, garlic paste, sesame oil, allspice powder, coriander, salt, chicken essence or monosodium glutamate (fermented bean curd and hot sauce are also optional).
(2) According to your own preferences, remove a proper amount of (1) seasonings, and add broth or boiled water (also used for cooking vegetables and meat) to make it paste.
3. The cooked food can be eaten when dipped in water.
Second, direct cooking.
1. Precast soup
(1) Take a proper amount of dried peppers and prickly ash, stir-fry them in edible oil until golden brown, add water (depending on the food intake, more water is needed), a little ginger (preferably turmeric), a little soy sauce (the amount of soy sauce depends on the soup turning slightly golden brown), add chicken essence or monosodium glutamate to taste, and simmer for five to ten minutes.
(2) Cut the edible vegetables and meat into thin slices (sliced), put the vegetables into the prepared broth (1) in the order of meat first, and eat them when the food is cooked.
(3) According to personal preference, you can dip it in water or use it directly as described in {Dip it in Mala Tang}.
Special instructions:
This method must put enough pepper and dried pepper in the process of cooking, otherwise it will not have spicy taste. You can also buy a spicy pot bottom in the supermarket as an ingredient for preparing soup. Special reminder is that the bottom of the pot bought in the supermarket will be fried a little after going home, so the taste will be more fragrant.