1. Prepare the ingredients. In fact, the spicy hot pot is the same as the hot pot. You can put whatever you like. The reason why I fry these is because there are these in the kitchen today. Usually meat recommendations: luncheon meat, lean beef, beef rolls. Vegetable recommendations: baby cabbage/Chinese cabbage, spinach, enoki mushroom, fungus, chrysanthemum chrysanthemum soy products: oily bean curd/dry tofu, Chiba tofu.
2. Simple handling of the ingredients: slice and slice, and tear apart, such as baby cabbage, cabbage, and enoki mushrooms. Wash and set aside.
3. Cooking: Put all the ingredients in the pot according to their perishability. If you make beans, you must cook them for a while to avoid poisoning. All dishes can be cooked for 7-8 minutes, don't cook them badly.
4. Take a look at the ingredients: if there are spices such as nutmeg, ginkgo, bay leaf, etc., you can also put it in the frying oil.
5. Pour the oil at the bottom of the pot twice as much as usual for cooking. After the oil is hot, add dried red pepper, pepper, sesame pepper, star anise, bay leaf, green onion and ginger, stir fry for a few seconds, pour in Pixian bean paste to produce red oil. Then add the cooked vegetables.
6. Stir fry, pour in a little soy sauce and a little salt (half of the usual cooking), because the bean paste itself has a salty taste, stir evenly for a while, and it will be done.
Tips:Beans must be cooked, and all dishes must be boiled, including the tofu skin.
You can add a little sugar to make it fresh.
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