Spicy Hot Pot

Name: Spicy Hot Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Tofu skin; Some Cauliflower; Some carrot; Some kelp; Some Gluten; Some Fish Ball; Some fish tofu; Some parsley; Some Fungus; Some potato; Some Ham sausage; Some Shiitake Mushrooms; Some Pleurotus ostreatus; 200g Spicy Spice Pot Ingredients; 20g Dried chili; 10g ginger; 10g Green onions; 15g garlic; 1 tbsp Cooking Wine; 1 tbsp Sugar; Some salt; Some Chicken Essence; Some White sesame

by Little Ai Chef

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

The spicy fragrant pot comes from the Tujia flavor of Jinyun Mountain in Chongqing. It is a common practice of the local people. It is characterized by a pot of hemp, spicy, fragrant and mixed. It is said that the locals usually like to fry a large pot of dishes together with various seasonings and flavors. Whenever there are distinguished guests, they will add meat, seafood, crispy intestines, and meat to the large pot of fried dishes that they usually eat. The bamboo shoots are tender and the bamboo shoots are fragrant. The yuba can absorb the umami flavors of various meats and seafood because it has been fried in advance, and add its own fragrance to mix, and it becomes a "one pot fragrance". "

Spicy Hot Pot

1. Prepare materials.

2. Change various materials to knives. Cut the tofu skin into strips, break the cauliflower into small pieces, slice potatoes, cut shiitake mushrooms, divide oyster mushrooms and fungus into small pieces, slice carrots, and cut celery into pieces.

3. Put all the ingredients in boiling water and blanch them in turn. Drain the water after processing the ingredients, otherwise the spicy fragrant pot will be watery.

4. Heat the pot, add oil to a low heat and fry the fragrant dried chilies.

5. Don't fry the chili to change its color. Take it out immediately after the oil turns red and the fragrance comes out. Drain the oil and set aside.

6. Add sliced ginger, garlic, and green onions and sauté until fragrant.

7. Add the spicy fragrant pot seasoning, fry the red oil and fragrance.

8. Put the ingredients in order, put the fire-resistant ones first, and put the non-fire-resistant ones later, add the cooking wine and stir fry smoothly.

9. Add the dried chilies that have been fried in advance and fry them together. Add sugar, salt and chicken essence to taste, stir-fry well, use a large bowl and sprinkle with sesame and coriander.

Tips:
1. The authentic method is to fry a five-spice oil. I omitted this step because of the spicy and spicy pot ingredients.

2. The ingredients must be processed first, and the water must be drained to ensure the fragrant pot fragrance.

3. The ingredients of the incense pot can be basically suitable for frying according to your preferences. You like to eat more.

4. Don't have too much of each dish, 50-100 grams is almost the same, 6-8 varieties are better in a pot.