Spicy Hot Pot
1.
The lotus root is cleaned, peeled, and sliced again. Here I want to tell you that when choosing a lotus root, the two ends must be solid, that is, there is no damage. The inside of this kind of lotus root is very clean.
2.
Slice the luncheon meat and set aside.
3.
Use a planer to peel the sweet potatoes and slice them.
4.
Tofu shreds are too long to cut.
5.
Prepare the green onion, ginger, garlic and hot pot base.
6.
Clean the Chrysanthemum chrysanthemum, and cut it in the middle, otherwise it is too long.
7.
First cut off the roots of the enoki mushrooms, then rinse them with clean water, and spread them out by hand so that they will not be crowded together when they are boiled.
8.
Put an appropriate amount of water in a pot and bring to a boil. First cook the lotus root slices and sweet potato slices until 5 minutes are cooked, and then add the enoki mushrooms and cook until 9 minutes are cooked.
9.
Next, put chrysanthemum chrysanthemum in it and scald it out.
10.
Put oil in the pot, heat up, add green onion, ginger and garlic until fragrant.
11.
Add an appropriate amount of water, add the hot pot bottom ingredients, cook until it melts, and then put all the ingredients except Chrysanthemum chrysanthemum.
12.
Boil the chrysanthemum chrysanthemum again and boil it to turn off the heat. The specific cooking time depends on your taste. If you like it, you can cook it for more time, or you can turn off the heat by blanching it.
Tips:
1. Before putting various ingredients into the pot, they should be blanched with clean water. They are basically cooked, so that they can be cooked together with the hot pot bottom to taste enough, so that they will not feel watery and affect the taste.
2. The order of placing the ingredients should be determined by considering how fast each ingredient is cooked, so that it can be cooked together at the end, and some will not be cooked, and some will not be cooked.
