Name: Spicy Hot Pot
Total time: 15 min
Yield: 4
Cuisine: Chinese
Ingredients: 120g Pork belly; 300g Dried Tofu; 150g Fish Ball; 1 measure Lotus root; 30g Shiitake Mushrooms; 150g shrimp; 80g potato; 80g Broccoli; 40g Fungus; 5 cloves garlic; Some chili; 50g Spicy Hot Pot Base; Some parsley

Spicy Hot Pot

by Migu's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Spicy hot pot, as the name suggests, must use "pot" as a container, so as to reflect its variety of ingredients and domineering portion! All kinds of ingredients gathered together and rolled in the thick oil red sauce. It's like people from all over the world gather together, it looks very lively.
The diversified ingredients of spicy incense pot are so rich that you can't find the margin. Flying in the sky or running on the ground, swimming in the water or growing in the soil, all you need is edible and non-toxic ingredients.
The spicy level of this recipe is slightly spicy. If you prefer a heavier flavor, you can increase the amount of sesame pepper, Chinese pepper, and dried chilli.

Spicy Hot Pot

1. Prepare the materials to be cleaned.

2. Wash the shiitake mushrooms, fungus, and broccoli and cut into small pieces.

3. Peel the lotus root potatoes, cut them, and soak them for a while.

4. Cut the peppers, prepare the seasoning package, and squeeze out one-third of it. The seasoning package I bought is a 150G package of spicy hot pot base.

5. The pork belly is blanched and cut into thin slices (blanching means putting the meat in clean water and boil for 1~2 minutes, remove the blood and remove it)

6. Put lotus root, potatoes, broccoli, shiitake mushrooms, fish balls in a pot and add water, boil the water for 3 or 4 minutes at the 18th level of the cooking stall of Supor induction cooker, blanch until 8 is mature, pick up and drain the water for later use.

7. Put oil in the pot, which is more than usual for cooking. The cooking stalls of Supor induction cooker are at 12 stalls. Add chili and garlic cloves until fragrant.

8. Pour in seasonings, adjust to 6th gear, and fry until the seasonings melt.

9. Stir in pork belly and stir well.

10. Pour the shrimp and stir fry.

11. Pour in all the blanched vegetables and fish balls and stir fry evenly.

12. Finally, pour in tofu.

13. Break the fried beancurd skin and put it in the pot.

14. Stir-fry together and stir-fry for about 2, 3 minutes, and finally sprinkle with coriander and sesame seeds.

Tips:
Add or change vegetables and meats as you like. It’s just that the vegetables are best blanched in boiling water before sautéing. The vegetables that are fried in this way look beautiful, have a crisp taste, and match the maturity of the meat.