Spicy hot pot(ma la xiang guo )

Spicy hot pot

Introduction:

"In the spicy pot, it's a kind of delicious food that makes people nostalgic. It gives people too much pleasure on the taste buds and warmth in the heart. Every dish in the dish has a taste. Among the unique seasonings in Sichuan, through subtle and meticulous collocation, it sets off the characteristics of each different dish, which is complex and multi sensory. "

Production steps:

Step 1: prepare squid, shrimp, streaky pork, duck intestines, fish balls, fish tofu, peel streaky pork and cut into thin slices, wash squid and cut into pieces, shell shrimp and mud line, wash duck intestines and cut into sections.

Step 2: peel and wash lotus root, soak Auricularia auricula, remove pedicel and wash.

Step 3: cut lotus root into thin slices, remove roots of Lentinus edodes, wash and shred into small pieces, wash and pick cauliflower into small pieces.

Step 4: prepare the bean sauce and dried bean.

Step 5: prepare the seasoning.

Step 6: prepare Pixian Douban and hotpot seasoning.

Step 7: in addition to pork, other materials in turn into boiling water blanch, pay attention to the heat, taste crisp materials slightly cooked on the line, do not cook soft.

Step 8: to make spiced oil, first put oil in the pot, put star anise, Chinese prickly ash, dried pepper, Caogou, Shannai, cinnamon, Xiangye, RouKou and clove into the pot, and heat them with low heat until the spices are brown and yellow, then take out the spices; put dried pepper into the spiced oil, deep fry, and slowly fry with low heat, then take out the oil immediately after the oil turns red and fragrant, and drain the oil for use.

Step 9: add the pork and stir fry it in oil, then stir it slowly until it is dry and delicious.

Step 10: add spiced oil into the pot, stir fry Pixian Douban and hotpot seasonings until fragrant, stir fry red oil and fragrance, add ginger and garlic to stir fry until fragrant.

Step 11: in turn into the material food, not easy to cook first, good cooked after put, stir evenly, add cooking wine stir well. Stir fry the dried chillies together.

Step 12: stir fry the dried chillies together. Add sugar, salt and chicken essence to taste. Stir well. Serve in a large bowl and sprinkle with sesame and coriander.

Materials required:

Lotus root: right amount

Lentinus edodes: right amount

Cauliflower: moderate

Auricularia auricula: right amount

Squid: moderate

Shrimp: right amount

Streaky pork: moderate

Duck intestines: right amount

Fish balls: right amount

Fish tofu: right amount

Dry pepper: 80g

Ginger: right amount

Garlic: right amount

Scallion: right amount

White Sesame: right amount

Coriander: moderate

Spiced oil: 100ml

Pixian Douban: 2 tbsp

Hot pot seasoning: 50g

Cooking wine: 1 tbsp

Sugar: 2 tbsp

Star anise: 2 yuan

Chinese prickly ash: 5g

Caokuo: 1

Cloves: 1g

Shannai: 2G

Fennel: 5g

Meat bandit: 1

Cinnamon: 1 yuan

Fragrant leaves: 2 pieces

Oil: right amount

Note: 1. You can choose the ingredients according to your own taste, the amount of each dish is 50 ~ 100g, not more than 8 varieties, a pot is better. 2. Most of the materials of spicy pot need to be processed in advance, boiled with water or fried, so as to quickly stir fry. The processed ingredients should be drained, otherwise the spicy pot will have water, which will affect the taste. 3. finally, the seasoning should be added to the bean paste and hot pot seasoning.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Ma La Xiang Guo