Spicy Ghost Blood Prosperity
1.
Prepare all ingredients and ingredients
2.
Cut raw hairy belly into slices, wash clean and cut into larger ones, it will shrink very small when the soup is cooked
3.
Buy half-raw pork belly, and when you go home and cook it, you cut a one-centimeter-wide silk for use (the degree of cookedness is such that you can insert the chopsticks and you can get it out)
4.
Buy duck intestines half-cooked at the vegetable market, go home and wash it and cut into 8 cm sections for use
5.
Buy the semi-cooked pig intestines from the vegetable market. Go home and turn the large intestines over to remove some fat on the intestinal wall. Cook them for later use. Don't burn them too badly, or they won’t be chewy.
6.
Rice eel slices: Buy fresh rice eel at the vegetable market and ask the boss to make it for you. After you get home, wash the rice eel slices with water. Put the water in the pot to boil, put the rice eel slices in the pot and let the water pass for about 30 seconds. After taking it out, wash the white mucous membrane on the surface of the rice eel slices and cut off the 3 cm wide section for use.
7.
Buy fresh duck blood clot slices on the market, don’t use it
8.
Quail eggs are cooked and peeled for later use
9.
Wash the celery and cut into shreds for later use (you can also not shred, I regret it today, my husband said not to shred, it looks thick and beautiful)
10.
Peel the garlic head and set aside
11.
Cut the oiled tofu once and twice with scissors, so that it is not easy to burn your mouth after the bite.
12.
Just buy ready-made kelp knots at the vegetable market, wash them and set aside
13.
Shred the venetian leaves and set aside. One venetian leaf, roll it up, and cut a one-centimeter-wide venetian leaf strip directly, and then soak it in boiling water for use.
14.
Buy soybean sprouts at the vegetable market, pick the roots and wash them for later use (the most annoying way of eating in restaurants without picking the roots)
15.
Wash enoki mushrooms and set aside
16.
Put the soybean sprouts and garlic heads in the pot, add water (a half pot is fine, it depends on the amount of vegetables you add), and bring to a boil
17.
Bring to a boil and cook for 5 minutes to start adding other dishes
18.
Pour the pork belly, pig intestine, duck intestine, and shredded louver into the pot
19.
Then pour a pack of Lao Gan Ma hot pot bottom into the pot
20.
Put the Laoganma hot pot bottom into the pot and stir it lightly
21.
Then add the kelp knot, oiled tofu, duck blood kelp knot, rice eel slices, and vermicelli into the pot
22.
Then add rice wine, pepper oil, fresh spicy powder
23.
Then add enoki mushrooms
24.
Then add the celery
25.
Add quail eggs and raw belly to the bottom of the bowl and set aside
26.
Add the right amount of salt before cooking, add according to your taste
27.
Ready to pour the cooked dishes into a big bowl, beware of hot hands
28.
Pour the cooked vegetables into a big bowl
29.
Finished picture appreciation
30.
The deliciousness is irresistible, and with some red wine, it is cozy 👫👫👫
Tips:
A: There are more ingredients, but there is a lot of pre-preparation work for this dish. Buy a little more at a time. After washing and cooking, put all kinds of meat dishes in fresh-keeping bags and put them in the quick-freezer. If you want to eat that day, Take it out before going to work and put it in the freezer. Go home at night and buy some vegetables. If you feel that the hot pot base is not spicy enough, you can add more chili. The pepper oil is also adjusted according to your own taste. But be sure to put more salt or it doesn't taste. B: I always mentioned the three words on the food market above, because some ingredients are not necessarily available in supermarkets. C: The meat dishes and vegetables in the dish can be increased or decreased at will according to your preferences. D: There are many kinds of hot pot base, you can choose according to your own taste
