Spicy Hot Pot

Name: Spicy Hot Pot
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Pork belly; 250g Dried Tofu; 150g Fish Ball; 1 measure Lotus root; 30g Shiitake Mushrooms; 81g potato; 150g shrimp; 40g Fungus; 80 Broccoli; 60g Fried yuba; 5 cloves garlic; Some chili; a little parsley; 50g Spicy Hot Pot Base

by Migu's health kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

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 spiciness of the self-made version is slightly spicy. If you prefer a heavier taste, 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 for 3 or 4 minutes after the water is boiled, blanch until 8 is mature, pick up and drain the water for later use.

7. Put more oil in the pot and stir fry more than usual. Add chili and garlic cloves until fragrant.

8. Pour in the seasoning, turn to medium-low heat, and fry until the seasoning melts.

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.