1. Appropriate amount of Chinese pepper, sesame pepper, oil-free, roasted on low heat to create a fragrance.
2. Let cool, beat the powder!
3. Spicy hot pot bottom material, set aside.
4. The mashed pepper powder, the prepared hot pot base.
5. Boil the duck blood, enoki mushroom, lotus root slices, yam and other main ingredients in water and set aside. Wash coriander and cabbage, tear off small pieces and set aside.
6. Scallions, ginger slices, garlic cloves, stir-fry on low heat to create a fragrance.
7. Put the prepared hot pot bottom ingredients, continue to stir-fry the red oil on low heat, pour in the prepared tomato cubes, continue to stir-fry until the tomatoes are softened.
8. Add lotus root slices, yam, kelp, luncheon meat and other hard ingredients, stir fry, add appropriate amount of oyster sauce, sugar, and salt to taste. Put the prepared cabbage, continue to stir-fry, put the duck blood, fat lamb powder, and then put in the coriander, and mix well with the prepared sesame pepper powder, then it can be out of the pot.
9. The finished product, (⊙o⊙)... a big pot, too much, it's still very interesting!
Tips:Stir-fry the bottom material on low heat. If you don't like the taste of sesame pepper, you can leave it alone. I prefer the taste of sesame pepper. Appropriate amount of sugar to improve freshness. The main ingredients are blanched and matured in advance to save time later. The greens were put last, just cut off, and the taste was just right. In fact, having said so much, it finally became a big pot, which was really not my intention. Originally, there was a little duck blood and fat lamb noodles left after eating hot pot, and then it evolved into a big pot (⊙o⊙)...
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