Name: Spicy Hot Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken wings; Some bacon; Some shrimp; Some Crispy sausage; Some Lunch intestines; Some Fish Ball; Some Crab sticks; Some Yellow Throat; Some Cow louver; Some Fungus; Some Fresh bamboo shoots; Some onion; Some potato; Some Cauliflower; Some Lotus root; Some Pleurotus eryngii; Some Shiitake Mushrooms; 1 Green onions; Some ginger; 1 head garlic; 12 Dried chili; Some White sesame; Some parsley; 100ml Peanut oil; 2 tbsp Pixian Douban; 100g Spicy Spice Pot Seasoning; 2 tbsp Cooking Wine; 2 tbsp Sugar; 2 pcs star anise; 5g pepper

Spicy Hot Pot

1. Cut the green onion, slice the ginger, slice the onion, prepare the garlic cloves, and prepare the dried chilies;

2. Prepare the seasoning;

3. Slice the lunch sausage for later use;

4. Slice the yellow throat and shred the beef louver for later use;

5. Shell the shrimp and remove the mud line, blanch the crispy intestines, crab sticks, fish balls, fish tofu sliced knife with hot water;

6. Peel the lotus root, wash and slice, peel and slice potatoes, peel and slice fresh bamboo shoots, blanch lightly with hot water;

7. Soak the fungus in water to remove the stalks, remove the roots of the shiitake mushrooms, wash and cut into strips, wash the eryngii mushrooms and cut into strips, blanch them with hot water;

8. Put the oil in the pot and oil the garlic cloves first, and smell the garlic fragrance for later use;

9. Put the bacon into the wok and fry the oil, slowly stir it until it is dry, fragrant and delicious, and serve for later use, then deep-fry the chicken wings and serve for later use;

10. Make five-spice oil, change the peanut oil in the pot again, add star anise, pepper, dried chili, grass fruit, cinnamon, bay leaf, meat kou, and cloves, heat it on a low heat, until the spices are fried to brown, remove the spices Don't

11. Put the chili pepper in the five-spice oil and fry it over a low fire until the oil turns red. Once the aroma comes out, take it out immediately, drain the oil and set aside;

12. Use the five-spice oil in the pot, stir fry the Xiapi County Douban and the spicy sauce pot seasoning until the red oil and aroma are obtained, and then add the chicken wings;

13. Put the ingredients in order, put the hard-to-cook first, then put the well-cooked, stir-fry evenly, add the cooking wine and stir well;

14. Finally, put the pre-fried lantern pepper and fried whole garlic into the stir-fry together, add sugar, salt, and chicken essence to taste;

15. After stirring well, sprinkle with sesame and coriander.

Tips:
1. You can choose the ingredients according to your own taste. The amount of each dish is about 50 grams, because there are many varieties.

2. Most of the ingredients in the spicy fragrant pot need to be processed in advance, blanched in water or deep-fried, which is convenient for quick stir-frying. The processed ingredients should be drained of water, otherwise there will be water in the spicy fragrant pot that will affect the taste.

3. In the final seasoning, add salt according to the added Douban and spicy pot seasonings.

4. The chicken wings must be marinated in advance if they want to be fully flavored, garnished with a knife, and added with white wine to remove fishy and freshness;

5. When the final stir-fry, the amount of chili and Chinese prickly ash can be as spicy as you taste. Add a little sugar to make the finished product taste better.