Spicy Hot Pot
1.
Prepare the seasoning: whole clove of garlic, green onion, sliced ginger, sliced Chaotian pepper, aniseed, green pepper, hot pot red oil base, Pixian bean paste
2.
Eat leftover pork belly slices, various balls, and dried tofu cut into wide strips
3.
Various vegetables: Chinese cabbage, spinach, lettuce, rape, coriander
4.
Put less oil in the pot to heat up
5.
Stir-fry some Chinese cabbage
6.
Stir-fry until the cabbage is slightly browned
7.
Next other vegetables
8.
Stir-fry and serve
9.
Wash the pot again, add more oil, add green onion, ginger, garlic, aniseed, green pepper and chili
10.
Stir fry over a small fire for a fragrance
11.
Xiapi County bean paste, stir-fry with red oil on low heat
12.
Add the hot pot ingredients and sauté until fragrant
13.
Adjust medium heat, add fish balls
14.
Stir fry for a minute or two, until the surface of the fish balls is slightly browned, and the pork belly slices are added
15.
Stir-fry until the pork belly changes color
16.
Dry tofu
17.
Stir fry a few times to let the dried tofu taste
18.
Turn the heat to high, and put the vegetables that were cooked before
19.
Stir-fry for a minute or two, mix the vegetables with fish balls and pork belly. You can taste the taste at this time. If it is weak, add a little bit of salt and stir-fry again to let the vegetables fully taste and turn off the heat
20.
Serve out the plate, the aroma is tangy!
Tips:
1. I can't eat spicy food very much. I don't put much hot pot base. If I like spicy food, I can increase the amount of hot pot base. Of course, if you use a lot of hot pot base, you don’t need to add salt
2. The hot pot base material can be replaced with spicy fragrant pot material, boiled fish base material, and spicy hot pot base material. In fact, they are all the same.
