Fresh Spicy Hot Pot

Name: Fresh Spicy Hot Pot
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g parsley; 50g Lotus root; 30g Mushroom; a little Prawns; a little Spicy Spice Pot Ingredients; a little ginger; a little shallot; a little salt; a little Peanut oil; a little Soy sauce

by Xuefenger

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

There are many dishes originating from the Tujia flavor, and the spicy hot pot is the home-cooked method of the local people. It is characterized by hemp, spicy, fresh, fragrant, oil, and mixed. The method is also very simple, with a variety of flavors, and a variety of ingredients can be matched at will. My family likes it very much. Joyoung’s wok is non-sticky, light and very suitable for cooking. The handle and lid are made of beech wood. It will not be cold in winter when it is cold. It looks high-end atmosphere. The inner layer is diamond grade. The layer ensures environmental protection and health, and you can use it at ease. The outer surface of the pot is milky white and the tall color system makes it look beautiful and clean. The lid is made of enamel. The outer coating of the pot is treated with high-temperature spray paint. can.

Fresh Spicy Hot Pot

1. Cut parsley, mushrooms, lotus root into pieces and use a knife

2. Wash the prawns to remove the prawn gun and prawn hair

3. Wash the wok and put it on the stove

4. Dry and pour in peanut oil

5. Heat, add green onion and ginger and stir fry until fragrant

6. Pour the sea prawns

7. Stir-fry

8. Then add the hot and spicy pot ingredients and fry until fragrant, and the red oil

9. Add lotus root and stir fry for a while

10. Add parsley and stir fry

11. Finally add the mushrooms and stir well

12. Close the lid and simmer slightly

13. Add salt to taste

14. Just out of the pan, this wok saves time and effort, heats evenly, and the dishes are bright in color.

Tips:
1. To cook this dish, the heat must be mastered. The maturity of the ingredients is different, so they must be placed separately to prevent some of them from being cooked quickly and some of them slowly.

2. Various vegetables can also be blanched with water in advance.