Spicy hot is a very special snack in Chengdu, Sichuan, Sichuan people like to eat risotto, then why call "spicy hot"? I'm sure I don't know. The word "bubble" here is a verb, cooked in the pot, and then served on a plate, incidentally, and then scooped a spoonful of juice. There is no distinction between the raw materials of spicy hot pot, and any food under the sun can be risen. The difference between spicy hot pot and skewer hot pot and hot pot depends approximately on the fact that the soup of spicy hot pot is still drinkable, while the bottom of the pot of skewer hot pot and hot pot is probably something that no one would dare to spoon into their mouths together. Take a sip of the pot of big bone soup, with the heart to feel the thick mellow refreshing not greasy, delicious not dry mouth, translucent and long, strong and long. Whether we all crave it, the next Xiao Xiao will share with you the life of risotto practice, come and see how to do it.

Shrimp balls class appropriate, 200 grams of broccoli, a handful of golden needle mushrooms, a radish, a potato, a small green cabbage 100 grams, persimmon pepper two, onion a, a small handful of dried red pepper, pepper grains appropriate, garlic appropriate, hot pot base appropriate, Pixian bean paste two spoons, chili powder appropriate, salt appropriate, pepper powder appropriate

1. All dishes cleaned up. Shrimp balls taken out early to unfreeze, broccoli must be soaked in salt water for a while.

2. Prepare the auxiliary materials in advance are put into a plate, a while when fried will not be anxious to take.

3. pot of oil, the temperature is not hot days first into the mace, dry red chili, and then under the hot pot base Pixian bean paste, add a little water, into the onion, ginger and garlic, mixing and preparation materials are dissolved.

4. Add boiling water, based on the amount of vegetables to see how much.

5. Water boiling can be under the dish, the first pine difficult to cook, shrimp balls, radish potatoes, chili peppers, broccoli, needle mushrooms small bok choy successively into.

6. All the dishes under the come in, taste the soup to see the salinity, appropriate salt, if you want to numb a little bit can also add some pepper.

7. Shrimp balls cooked through basically enough, the pot poured into the pot, dig a little chili powder, garlic cut foam put on the top, the oil is hot sprinkled to the top, plus a bowl of rice can be done to finish eating.

1. Chuan Xiang: spicy hot pot big bone soup collection of big bone soup essence, with almost dozens of secret Chinese herbs and edible spices, the use of unique processing technology, the maximum give full play to the marvelous and flavorful freshness, soup aroma pungent.

2. Mellow: the pot of soup: "white and red both" red soup flavor heavy color thick spicy, broth elegant and fresh, drink a mouthful of stone pot in the big bone soup, with the heart to feel mellow refreshingly non-greasy, delicious and not dry mouth, translucent and long, strong and long.