1.
Practice (corresponding to the sequence number of the above step diagram):
1. Boil the dried chilies in clean water for 3 to 4 minutes, remove and drain. Soak the five spices in water for 10 minutes.
2. Use a knife to chop the boiled pepper into fine pieces.
3. Cut green onion into small pieces, mince ginger, garlic and onion. After 2/3 bowl of oil is heated, add chopped onion and garlic and saute until fragrant, then pour in shallots and chopped ginger until fragrant.
4. Strain the green onions, ginger, garlic, and onions, leaving only the oil in the pot.
5. Re-heat the oil in step 4, pour in the minced chili, turn to low heat and fry.
6. Continue to add diced peppercorns and stir fry to get the aroma.
7. Chop the tempeh and stir-fry slowly.
8. Drain the five spices, add them and fry together.
9. Add white wine and stir fry slowly.
10. Continue to stir-fry for 10-15 minutes, turn off the heat and serve.
11. Pour the stock prepared in advance in the boiling pot, add the hot pot bottom ingredients that have just been fried, and cook.
12. After the soup is boiling, add the dried chili, rattan pepper, chicken essence and rock sugar, and cook for a few minutes.
13. You can start to prepare the small ingredients while the soup base is being cooked. Mix the ingredients of the dry dish together.
14. Mix the ingredients of the oil dish.
15. Add a pinch of salt after the soup is cooked.
16. Add a variety of meats and vegetables to your liking.
Tips:Tips:
1. If you like to eat steaming hot pot, you can cook the vegetables and meat while the soup is cooked; if you like spicy hot pot, you can cook the vegetables and meat in a bowl and remove the bamboo skewers. Eat it again; if you like cold pot skewers, put the cooked meat and vegetables in a bowl, and pour it into the cold soup base, dipping it in an oil dish or a dry dish and eat it together.
2. There are many ingredients that can be cooked in hot pot, depending on how you like to eat: lamb, fat beef, quail eggs, lotus root, dried tofu, small intestines, cucumber, squid silk, crab sticks, fatty intestines, luncheon meat, potato chips and other greens Dishes etc.
3. The above, from the stir-fried spicy hot pot base to the making of oily dishes and dry dishes, I am only at the learning stage. After the experiment, I feel that the taste is not bad. You can try it too! I also hope that you will give me more suggestions, and I look forward to making a more authentic hot pot.
