Spicy hot pot(ma la xiang guo )

Spicy hot pot

Introduction:

"Autumn lost its temperature in a flash, the weather became colder and colder day by day, and there was a cold wind. A few leaves gently fell to the ground, and I couldn't help feeling infinite annoyance. I could see the light like gold falling on the ginkgo tree in front of me, and the blue sky was high and deep. If you hold your head up, you can communicate with the sky and ask for heaven's blessing. There is no desire, no sorrow, I want to give my heart to this water like fleeting time. After the beginning of winter, I have some appetite unconsciously. Unlike summer, I have no taste for anything. I prefer Sichuan cuisine and Hunan cuisine. Most of the dishes in these two cuisines are spicy. We all know that eating spicy pot outside is very enjoyable. It's really appetizing. But now I'm always eating out. I'm really worried. Are many ingredients clean and environmentally friendly? What kind of oil do you use? You don't know, I don't know, so in order to avoid eating out for my family, I tried to make "spicy pot" in Sichuan cuisine at home. It's all family's favorite ingredients, and the taste is quite good. The whole room is fragrant, spicy and has endless aftertaste... "

Production steps:

Step 1: cut the scallion, ginger, onion, garlic and chili;

Step 2: prepare the seasoning;

Step 3: slice the lunch sausage for use;

Step 4: slice the Yellow throat and shred the beef louver;

Step 5: shell the shrimp, remove the mud line, blanch the crispy sausage, crab stick, fish ball, fish bean curd with hot water;

Step 6: peel the lotus root, wash and slice, peel and slice the potatoes, peel and slice the fresh bamboo shoots, and blanch them gently with hot water;

Step 7: remove the pedicel of Auricularia auricula with blister, remove the root of Lentinus edodes, wash and cut into strips, clean and cut into strips of Pleurotus eryngii, and blanch with hot water;

Step 8: put the oil in the pot, oil the garlic flap first, smell the garlic flavor, and set aside;

Step 9: put the bacon into the pan and stir fry out the oil. Slowly stir until it is dry, fragrant and delicious. Set aside. Then fry the chicken wings and set aside;

Step 10: make the spiced oil, change the peanut oil in the pot, put the star anise, Chinese prickly ash, dried pepper, caokuo, cinnamon, fragrant leaf, RouKou and clove in it, and heat it with low heat until the spice is brown, then take out the spice;

Step 11: put the lantern pepper into the spiced oil and fry it with a small fire. The oil turns red. After the fragrance comes out, take it out immediately and drain the oil for use;

Step 12: stir fry Pixian Douban and spicy saucer with Wuxiang oil in the pan, then add chicken wings;

Step 13: put the ingredients in turn, put them first if they are not easy to be cooked, then put them after they are well cooked, stir fry them evenly, add cooking wine and stir well;

Step 14: stir fry the fried red pepper and whole garlic together, add sugar, salt and chicken essence to taste;

Step 15: stir well, sprinkle sesame and coriander.

Materials required:

Chicken Wings: moderate

Bacon: right amount

Shrimp: right amount

Crispy sausage: appropriate amount

Lunch sausage: moderate

Fish balls: right amount

Crab Stick: right amount

Yellow throat: moderate amount

Beef louver: appropriate amount

Auricularia auricula: right amount

Fresh bamboo shoots: appropriate amount

Onion: right amount

Potatoes: moderate

Cauliflower: moderate

Lotus root: right amount

Pleurotus eryngii: right amount

Lentinus edodes: right amount

Scallion: 1

Ginger: moderate

Garlic: 1 head

Dried pepper: 12

White Sesame: right amount

Coriander: moderate

Peanut oil: 100ml

Pixian Douban: 2 tbsp

Spicy pot seasoning: 100g

Cooking wine: 2 tbsp

Sugar: 2 tbsp

Star anise: 2

Chinese prickly ash: 5g

Caokuo: 1

Cloves: 1g

Lantern pepper: 50g

Fennel: 5g

Meat bandit: 1

Cinnamon: 1 yuan

Fragrant leaves: 3 pieces

Oil: right amount

Note: 1. You can choose the ingredients according to your own taste. The quantity of each dish is about 50g, because there are many varieties. 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 based on the bean paste and spicy hot pot sauce added. 4, chicken wings to fully taste, we should advance salting, the flower knife, add Baijiu to play the role of fishy fresh; 5, when the last stir fry, pepper and pepper with the number of spicy taste with individuals, add a little sugar to make the finished product taste better.

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Xiang Guo