Red Oil Hot Pot

Name: Red Oil Hot Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150ml Rapeseed oil; 3 tablespoons Pixian Douban; 2000ml Big bone soup; 2 stages Green onions; 1 large piece ginger; 2 heads garlic; Some salt; 10g Tempeh; 10g pepper; 2 pcs star anise; 1 Cinnamon; A lot Dried red chili; 3 slices Bay leaf; 1 piece Tsaoko

by Green String Xiaoxiang

5.0 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

In the cold winter, set up a hot pot, and eat lamb and vegetables while blanching, which is delicious and warm. The spicy and delicious red oil pot bottom is more suitable for the cold and humid winter in the south. "

Red Oil Hot Pot

1. Prepare the seasoning

2. Chop garlic, slice ginger, cut green onion into sections, cut half of the dried red pepper into sections with scissors

3. Heat the wok, pour in rapeseed oil and boil

4. Add part of the green onion, ginger, and garlic until fragrant. Stir until golden and remove.

5. Add Pixian watercress and pepper and stir fry for a fragrant flavor

6. Then add the dried red pepper, stir out the red oil and remove all

7. Add the other half of the green onion, ginger, garlic and the other half of the whole dried chili, tempeh, star anise, cinnamon, gerbera and other spices and stir fry to create a fragrance

8. Pour the big bone broth, add salt and cook for 10 minutes

9. Pour the cooked bottom of the pot into the hot pot and you can start to shabu sliced lamb, vegetables and vegetables, enjoy it

Tips:
When the bottom of the pot is cooked and poured into the hot pot, you can filter it to pick out the spices and discard them, so as to avoid picking out the spices when eating. In case of uncleanness, it will affect the taste.