Ingredients: meat (according to one's own preference), vegetables (according to one's own preference), 20 peppers, proper amount of star anise, 3 slices of ginger, 5 pieces of onion, 5 cloves of garlic, 6 dried peppers, 3 spoonfuls of bean paste, and proper amount of hot pot seasoning.

Practice: prepare your favorite ingredients and clean them for later use. Blanch the prepared vegetables and meatballs in water. When the water boils, let the vegetarian dishes cook for 3-4 minutes. When they are 7-8 ripe, the meatballs will float to the surface. Fry your favorite meat and seafood until golden on both sides, and the potato chips are oiled. It will taste better if fried.

First, fry the pepper and star anise with oil (more than usual). When the pepper and star anise are fried, the oil starts to smoke. Take out the pepper and star anise. Do not pour the oil. Add ginger slices, onion slices, garlic slices and dried peppers, and fry all these spices until they are fragrant. At this time, they will smell very fragrant. The ratio of pot bottom material to Pixian bean paste is1:/.

Matters needing attention in production

1 When cooking raw materials, put them into the pot according to the food's easy-to-cook level, and then cook the meat food, otherwise the meat food will be too greasy, and the vegetables and fruits will not be fresh. At the same time, it should be noted that the blanching time of lotus root slices and potatoes, lettuce strips, mushrooms and bean curd skin is a little longer, and they can be blanched together.

However, the time should be well controlled, and it is not suitable for too long. Just cook until it is slightly transparent. Generally, it takes 2 minutes to cook, and the leaves and celery can be scalded, not more than 30 seconds. Shrimp balls and prawns must be cooked, because the time to return to the pot is short.

2. Put it into the hot pot bottom of spicy incense pot, stir-fry the seasoning with slow fire, and stir-fry it into aroma. First, put the meatballs and shrimps in the pot and stir-fry for a while, and then put all the leeks in succession, which will make the taste more delicious.

3, the soul of spicy incense pot is mainly the bottom material, so the choice of bottom material is very important. If you use hot pot bottom material, you can't choose hot pot bottom material that is too spicy or has no taste. Most supermarkets also have special spicy pot bottom material. We can also choose it, but we must see the ingredients clearly and don't add them repeatedly.

Stir-fry with spicy incense pot seasoning or hot pot material, but be sure to use ginger, green onion and garlic cloves for aroma. Those who like to eat Chili can also add some dried red pepper, or Chili noodles and pepper noodles, so that the taste will be more fragrant.