Sichuan spicy pot How to make the bottom of Sichuan spicy pot?

1, tomato Sichuan spicy pot? 2, Sichuan and Chongqing people love to eat spicy incense pot-simple and delicious 3, spicy incense pot is where the characteristics? 4, the practice of authentic Sichuan spicy balsamic pot 5, the practice of Sichuan style secret spicy balsamic pot? How to make tomatoes in Sichuan spicy pot?

material

80g of sesame oil, 5g of pepper, 30g of ginger slices, 70g of dried pepper 10g, spicy bean paste, Keguomei tomato pot 160g, 70g of rice wine, 600g of water, 4 star anise, 2 slices of licorice, duck blood (cut into pieces 1 piece, Chinese cabbage (cut into pieces/kloc).

method of work

1, put sesame oil in the pot, stir-fry the pepper until the fragrance comes out, and then take it out. Stir-fry ginger slices with low fire, add dried Chili peppers and stir-fry, then add spicy bean paste and Keguomei tomatoes, add soup, rice wine, water, star anise and licorice to make a spicy pot bottom.

2. Add duck blood to the bottom of the spicy pot and cook for about 20 minutes to let the duck blood taste.

3, Chinese cabbage, put frozen tofu, shrimp dumplings, winter powder, hot pot pork slices and green garlic, add the spicy pot bottom and cook.

The way of making spicy incense pot, which people in Sichuan and Chongqing like to eat-simple and delicious

Spicy balsamic pot originated in Bashu area, which is a fusion of spicy flavors in Sichuan, Chongqing and other places. Spicy balsamic pot originated from Tujia flavor, which is a common practice of local people and is characterized by hemp, spicy, fresh, fragrant, oil and gangsters. Although spicy incense pot belongs to spicy taste, it is quite popular among diners all over the country.

1: Vegetarian dishes except potatoes, cabbages and Agrocybe aegerita are washed and blanched in boiling salt water in order of easy cooking (most vegetarian dishes in restaurants are over-oiled, and blanched only to reduce oil)

2. All meat ingredients except braised beef and shrimp should be washed and boiled in a cold water pot until the water breaks, and the floating foam should be removed in time, and the squid should be taken out of the spicy pot in advance.

3. Add half a pot of peanut oil to the pot, fry the potatoes with medium heat until the surface is golden, and then remove and drain the oil; Metapenaeus ensis washed and opened the back to remove the shrimp line, fried it in oil until golden, and drained it; Other cooked meat materials are also fried in a frying pan, and then taken out to drain the spicy balsamic pot until golden.

4. Pour more oil into the pot, stir-fry peppers, peppers and other comprehensive spices, take out the spices after the taste, and leave the spicy pot with spice oil at the bottom of the pot.

5. Add onion, ginger, garlic and onion and stir-fry in the spice oil. Add Agrocybe aegerita and stir-fry the spicy pot with oil.

6. Add homemade chafing dish bottom material and stir-fry with oil over low heat.

7. Stir-fry the chafing dish bottom material and Agrocybe aegerita, etc. until fragrant, and then add all the processed spicy balsamic pots of meat dishes. 8. Stir-fry until tasty, and then add all the vegetarian dishes.

9. Stir-fry again, then cook the yellow wine and soy sauce in turn, and make up a small amount of salt spicy incense pot depending on the salt.

10. Add the peppers and spices that have been stir-fried and fished out and stir-fry.

1 1. Add cabbage and other easy-to-cook vegetables without pretreatment, stir-fry until they are raw, sprinkle with sesame seeds and coriander, and then get out of the pot. Add or change vegetables and meat as you like. It's just that vegetables are blanched in boiling water first, and then fried. The vegetables fried in this way look beautiful, have a crisp taste, and their maturity matches that of meat.

Is it very simple and quick? The method of spicy balsamic pot is particularly simple, and it can be matched with your favorite vegetables and meat according to your own preferences. It is very nutritious and is a delicious food, and the steps required are not very complicated, which can satisfy everyone's different preferences. Is it very simple? How to make spicy balsamic pot delicious? In fact, everyone only needs to choose all kinds of delicious food they like, so it won't be bad to go there. Interested friends should try it quickly.

Where is the characteristic of spicy incense pot?

Spicyincensepot, which originated in Chongqing, China, is a local spicy dish in Sichuan and Chongqing, and is a Sichuan cuisine.

The combination of Sichuan and Chongqing local spicy flavors is a common practice of local people, which is characterized by hemp, spicy, fresh, fragrant, oily and mixed. Among the spicy foods, there are hot pots, skewers, and this spicy incense pot, which can be matched with a variety of ingredients at will. This kind of food is deeply loved by diners all over the country, and it comes from Jinyun Mountain in Chongqing.

Origin of dishes

The earliest legend of spicy balsamic pot originated from the Tang Dynasty. According to legend, in the early Tang Dynasty, there were four porters in Jinyun Mountain, Chongqing, who were ordered by the government to send a batch of instruments to Jinyun Temple.

When they finally stood in front of Jinyun Temple, suddenly there was thunder and lightning, and it was raining heavily. The porter knocked on the temple gate at once, but I don't know whether it was too loud or too late at night. The monks in the temple didn't hear it at all.

Soon, the pouring rain came down, and four porters were huddled under the eaves of the temple gate, cold and hungry. One porter took out his own small iron pot, and everyone put their own food in the pot to cook together. In order to drive away the cold, they added a lot of peppers and prickly ash, which is called "spicy pot".

As a result, after the porters delivered the utensils down the mountain, they spread this "spicy incense pot" to the surrounding villages, and at one time, there were bursts of fragrance from ten miles and eight townships.

Authentic Sichuan spicy balsamic pot method

Lotus root 1 node

Potatoes 1 piece

Auricularia auricula 15 flowers

400 grams of shrimp

Celery 1 tree

2 coriander trees

Lean meat 200 grams

2 sausages

2 pieces of bean curd skin

300 grams of meatballs

Onion 1 tree

5 slices of ginger

Garlic 10 petal

2 tablespoons soy sauce

2 tablespoons of yellow rice wine

3 tablespoons Pixian bean paste

3 teaspoons of sugar

Thirteen incense 1 spoon

25 dried peppers

Zanthoxylum bungeanum

Proper amount of edible oil

Proper salt content

Chicken powder 1 teaspoon

Steps of spicy balsamic pot