Materials

Main ingredients: the right amount of meatballs, 4 slices of ham, half a catty of baby bok choy,

1 handful of enoki mushrooms, and 2 sheets of thousand sheets.

Accessories: 10 pepper, 10 dry chili, green onion, ginger, garlic,

Soy sauce 1 spoon sesame oil 1 spoon sugar half a spoon cumin half a spoon salt a little MSG a little

Chongqing hot pot base half

practice

1. bok choy and enoki mushrooms washed, all kinds of meatballs into the boiling water to defrost, a little soft when the draining and fishing out; dried tofu cut thick shredded, onion, ginger and garlic cut large block large, rough some.

2. hot pot cool oil, put pepper and dry chili pepper small guy stir-fried spicy flavor. 3. into the hot pot base block simmering

4. into the onion, ginger and garlic popping incense. 5. into the various types of meatballs, ham and enoki mushrooms stir-fry

6. followed by adding dry tofu shredded stir-fry, add the small Chinese cabbage

7. medium heat and slowly stir-fry until the small Chinese cabbage become soft collapse

8. Add a spoonful of soy sauce and half a spoonful of sugar

9. Turn on the heat and stir-fry, sprinkle cumin particles, and finally add a spoonful of sesame oil, you can plate to enjoy it.

A little tip: 1. hemp pepper and dry chili pepper to stir-fry on low heat in order to stimulate the spicy flavor

2. green onion, ginger and garlic cut rough some, more flavorful

3. hot pot base itself is very heavy, so after adding a small amount of salt

4. I think the dry tofu shredded and green vegetables are more tasty, a small number of pills with the class can be

Spicy Hot Pot Practice two

Materials

Main ingredients: lotus root, bamboo shoots, potatoes, mushrooms, red, yellow and green chili peppers, bean sprouts, dried beans, fresh shrimp, crab, clams, parsley, ingredients: onions, ginger, garlic, coriander, dried chili peppers, peppers, Sichuan hot spicy hot pot seasoning, Pixian Bean Paste, Laogama Beef Spicy Sauce, beer, salt, sugar, chicken, vinegar, sesame oil

Practice

1, cut: cut the raw materials on the plate: onion cut into segments, ginger cut into slices, garlic cut in half, lotus root cut into slices, bamboo shoots cut into segments, potatoes cut into slices, chili peppers cut into triangles,, dried beans cut into slices, crab, fresh shrimp, clams, mushrooms, bamboo shoots, bean sprouts

2, blanch: successively, mushrooms, bamboo shoots, lotus root, potatoes, bean sprouts, red, yellow, green chili peppers, according to the order of this arrangement into the boiling water in the transparent pot to blanch! into 8 mature

3, stir fry: pot into the oil, burned to 70% hot, into a large number of dried chili peppers, peppercorns. After the chili turns purple, then add onion, ginger, garlic, burst incense. Then under the spicy hot seasoning, Pixian bean paste, Lao Ganma beef hot sauce, simmer open spicy hot seasoning, fresh shrimp into the stir-fry, to be completely red shrimp, blanched lotus root, bamboo shoots, potatoes, mushrooms, chili peppers,, bean sprouts, and dried beans, luncheon meat together in the pot, and into the beer, salt, sugar, chicken, and continue to stir-fry. When the vegetables are fried and evenly colored, then add vinegar and sesame oil, stir fry a few times, out of the pan into the dish, and finally put a few pieces of cilantro.