Name: Spicy Hot Pot
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 15 shrimp; 100g Squid; 50g Lotus root; 50g Okra; 30g Seafood Mushroom; 30g Coprinus comatus; 30g celery; 20g Chives; 50g Broccoli; 2 tablespoons oil; 50g corn; 20g Chinese cabbage; 1 Cucumber; 30g Black bean sprouts; 20g White Beans; 35g Ku Ke Yibai Spicy Pot Seasoning

Spicy Hot Pot

by He Xiaohe

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

I especially like spicy spicy pot, but unfortunately the restaurant is so expensive. For two people, just pick the ingredients and it's over 100 yuan. There is nothing to eat. Like me, I must make my own. Many of the spices in the pot are creamy. , The ingredients inside are also very complicated, and various additives are actually not at ease. This time I saw this seasoning, I really like it. It is all spices, no oil, and no additives. You must try it. The taste is surprisingly good. It is so convenient to make a spicy pot at home, especially suitable for cleaning the refrigerator. Leftover ingredients.
This is a brand from my hometown, Koke Yibai, which is really awesome

Spicy Hot Pot

1. Prepare the ingredients and spices for the incense pot. Put whatever you have, feel free to

2. Process ingredients, cut into sections or slices

3. Shrimp, cut off the prawn beard, pick off the shrimp thread, remove the black skin on the squid, cut the squid ring

4. Thin some greens and leeks, put them in at the end, it will be more flavorful

5. The ingredients are adequate for water treatment. Cucumbers and celery are not too watery, I like to fry the shrimps.

6. Put oil in the pot, add shrimp and fry until cooked

7. Hold out

8. Add sliced ginger, green onion, garlic, pepper and red pepper and stir fry

9. Add the spicy sauce pot seasoning

10. Stir-fry the red oil

11. Add in all the processed ingredients, cucumber and celery are also added at this time, stir fry for a while, let the sauce mix well

12. Add greens and leeks

13. Stir fry evenly.

Tips:
The ingredients must be adequately watered first, so as not to cause the water to flow out after the frying time is too long. The spicy hot pot is better if it is dry.