Spicy Hot Pot
by Bean Flavor Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
2
1. Raw material diagram.
2. Mince scallion, ginger, coriander, shredded shiitake mushrooms, beef louver, belly, celery, and soaked yuba.
3. Chopped shiitake mushrooms, skin belly, beef veal, yuba, boiled water. (The beef venetian leaves are taken out immediately after boiling, otherwise they will get old when they are fried)
4. Pour more base oil into the pot, add green onion, ginger, and a part of coriander to fragrant.
5. Add a quarter of the spicy hot pot base, an appropriate amount of Lao Gan Ma bean paste, fragrant, and drizzle with a small amount of cooking wine to remove the smell.
6. Add yuba and stir fry.
7. Add celery and stir-fry the pork skin.
8. Pour enoki mushrooms and konjac knots.
9. Stir all the vegetables evenly, then pour in the cooked beef, tripe and char siu.
10. Finally, add the beef louver and stir fry.
11. Add the right amount of sugar and salt to taste and it can be out of the pan.
12. Serve on a plate and sprinkle with coriander leaves for garnish.
Tips:1. Barbecued pork, tripe and beef. In order to save time, the cooked food I bought can be made fresh.
2. After the tripe is boiled in water, take it out immediately within 2 or 3 seconds, otherwise it will get old.
3. Since most of the hot pot bottom materials are boiled with mutton fat, it is easy to have mutton smell, so add cooking wine to remove fishy smell.
4. The ingredients in the incense pot can be placed freely according to your preferences.
