Spicy Hot Pot
1.
Make five-spice oil: pepper, aniseed, sesame pepper, chili, bell pepper, clove, grass fruit, nutmeg, licorice, cinnamon, bay leaf, use edible oil and slowly fry it on a low fire to create a fragrance, it must be a small fire. Do not fry the paste; fry out to filter out the seasoning, you can keep what you like;
2.
Stir-fry pork belly over low heat until the oily meat turns golden, and it will be fragrant and healthy when it is dried;
3.
Stir-fry the shrimp with the oil of the pork belly until it changes color and smells;
4.
Boil chicken wings in a cold water pot, add cooking wine and ginger slices to blanch the bleeding and filth, cook until eight mature, marinate with cooking wine, light soy sauce, and salt until the final pot
5.
All the vegetables you like should be cut into strips, sliced into slices, and cooked in a pot, but not boiled;
6.
Pour the five-spice oil in the wok, add some bean paste when the oil is hot, stir-fry the scented pork belly and stir-fry. After a while, add the chicken wings and then add the shrimp;
7.
Stir-fry for a while, add cooking wine, rock sugar, and stir-fry evenly; then add vegetables one by one, and finally out of the pan.
Tips:
1. The five-spice oil must be on a low heat, and it will be bad if it is pasted;
2. Pork belly is indispensable, and stir-fried until it becomes dry and golden;
3. I personally think that the ingredients are essential: lettuce, lettuce leaves, lotus root, wide noodles, various meatballs, sweet potatoes, twists (it is delicious); others are random like luncheon meat;
4. Be sure to control the moisture, otherwise it will fail if it gets wet;
5. There is salt in the bean paste, generally enough flavor, add a little if the flavor is strong;
