Spicy hot pot
Introduction:
"It seems complicated, but it's actually a very good dish"
Production steps:
Step 1: prepare the material, wash it and remove the yarn.
Step 2: all dishes except shrimp and luncheon meat are watered and dried.
Step 3: pour the oil into the pan, add ginger, onion and garlic into the pan, then add bean paste and stir fry until fragrant. When all bean paste and ginger, onion and garlic are stir fried together, add pepper and Chinese prickly ash and continue to stir fry, then add oil consumption, soy sauce, thirteen spices, sugar (appropriate to put a little flavor), salt (such as jam oil and more oil consumption, less salt). Then add the ingredients in turn. The meat for lunch should be the last to last, and the shrimp should be the last. Turn off the fire, add a little vinegar, is also the role of flavor! Finally, it's on the pot.
Materials required:
Lunch meat: moderate
Shrimp: right amount
Lettuce: right amount
Konjac: right amount
Broccoli: moderate
Suitable amount: Auricularia auricula
Yuzhu: right amount
Lentinus edodes: right amount
Ginger: right amount
Scallion: right amount
Garlic: right amount
Zanthoxylum bungeanum: right amount
Pepper: right amount
Vinegar: right amount
Oyster sauce: right amount
Bean paste: right amount
Thirteen spices: appropriate amount
Sugar: right amount
Salt: right amount
Note: if you choose chicken wings and fat intestines, you should fry them in the pot first, and before frying, you should "code flavor" -- that is, you should castrate them in cooking wine, soy sauce and oil consuming pepper noodles. Chicken wings had better be scratched with a knife, which is convenient and tasty. If it's easy to cook materials, put them in the end, vegetables and the like can be fried in the water!
Production difficulty: ordinary
Technology: stir fry
Production time: half an hour
Taste: spicy
Chinese PinYin : Ma La Xiang Guo
Spicy hot pot
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