Spicy hot pot(ma la xiang guo )

Spicy hot pot

Introduction:

"Spicy pot is originated from Tujia flavor of Jinyun Mountain in Chongqing. It is a common practice of local people. It is characterized by spicy, spicy, fragrant and mixed pot. It is said that the local people usually like to stir fry a large pot of vegetables with various seasonings. Whenever there are distinguished guests, they will add meat, seafood, crispy sausage, tender meat, fragrant bamboo shoots and Yuzhu. Because they have fried in advance, they can absorb the delicious flavor of all kinds of meat and seafood, add their own flavor, and mix them together to become "one pot fragrance". ”

Production steps:

Step 1: prepare materials.

Step 2: change various materials into knives. Cut bean curd into strips, cut cauliflower into small pieces, slice potatoes, cut mushrooms into pieces, divide Pleurotus ostreatus and Auricularia auricula into small pieces, slice carrots and cut celery into sections.

Step 3: put all the ingredients into boiling water in turn and blanch them. The processed materials should be drained, otherwise the spicy pot will be watered.

Step 4: heat the pan, add oil and fry the dried pepper over low heat.

Step 5: don't fry the pepper to change color. The oil will turn red. After the fragrance comes out, take it out immediately and drain the oil for use.

Step 6: add ginger, garlic and scallion to stir fry until fragrant.

Step 7: add spicy seasoning, stir fry red oil and fragrance.

Step 8: put in the materials in turn, put the heat resistant first, put the heat resistant later, add cooking wine, stir fry evenly.

Step 9: 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:

Tofu skin: appropriate amount

Cauliflower: moderate

Carrot: right amount

Kelp: right amount

Gluten: moderate amount

Fish balls: right amount

Fish tofu: right amount

Parsley: right amount

Auricularia auricula: right amount

Potatoes: moderate

Ham sausage: right amount

Lentinus edodes: right amount

Pleurotus ostreatus: right amount

Spicy seasoning: 200g

Dried pepper: 20g

Ginger: 10g

Scallion: 10g

Garlic: 15g

Cooking wine: 1 tbsp

Sugar: 1 tbsp

Salt: right amount

Chicken essence: appropriate amount

White Sesame: right amount

Coriander: moderate

Note: 1, the authentic way to fry a five spice oil, because I used spicy pot material to save this step. 2. All the ingredients should be processed first, and then the water can be drained to ensure the fragrant pot. 3. You can cook according to the basic materials you like. Put more of what you like. 4. Each dish should not be too many, 50-100g is almost the same, 6-8 varieties in one pot is better.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: spicy

Chinese PinYin : Ma La Xiang Guo