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Do you know how to cook dishes with hot pot bottom materials, which makes spicy and delicious more delicious?
Do you know how to cook dishes with hot pot bottom materials, which makes spicy and delicious more delicious? Let's have a strong seasoning method-duck head with spicy beef sauce. This kind of practice sauces duck neck, duck collarbone chicken feet and the like, which is also very delicious, spicy and refreshing, and has a strong sauce flavor. When served on the table, there is a feeling of throwing away white rice first and eating a lot. This kind of practice, which tastes very emotional and warms the stomach and intestines, is indeed a sauce-cooked dish suitable for winter.

Not much to say, good friends come to collect recipes! Prepare duck head food with spicy beef sauce in advance: 6 hot pot restaurants with spicy base oil, a small piece of Pixian bean paste, 2 stir-fried spoonfuls of dried Chili and ginger slices with onion, 20 pieces of anise pepper and pepper, a small amount of vegetable oil, Amomum villosum and cinnamon.

The first step is to clean the duck head, pour it into the pot, add appropriate amount of cold water, and boil the water first. Duck neck, chicken feet and the like should also be soaked before frying, and blood foam or a lot of it should be processed and cleaned first.

The second step is that everyone likes to eat hot pot, and the spicy bottom oil is a good raw material for cooking. If you want to cook a dish with hemp flavor, but don't know how to match the seasoning, you can add a small piece of base oil to the pot, melt it and stir-fry it, and it tastes great.

The third step is to pour in all the prepared ginger slices and seasonings, stir-fry and saute until fragrant. Then pour the duck head, 2 tablespoons of soy sauce, 1 tablespoon of rice wine, half a spoon of soy sauce, 1 tablespoon of Pixian bean paste and a small amount of old rock sugar, stir-fry to make the soup evenly encapsulate the food. Pour in warm water that has not been eaten, and you can put more water.

Maintain slow fire after boiling, cover and stew for 40min. For the first 20min minutes, you don't need to see it, and you don't often scroll it. When the soup remains 1/3, it can turn red, open the outer cover, and roll frequently to avoid sticking to the bottom.

Step 5: If you have fragrant incense sticks at home, you can put two stems on the soup to clean and cut into strips when it is fried with sugar. After the fried sugar is turned off, sprinkle it on it. By using tenderness, you can arouse other fragrance of fragrant incense sticks and set the plate immediately. Put on gloves and take it while it's hot. How can a word describe it?