Spicy Hot Pot(ma la tang )

Spicy Hot Pot

Introduction:

Production steps:

Step 1: seasoning preparation.

Step 2: food preparation.

Step 3: add oil to the frying pan, and stir fry Pixian Douban sauce, Douban sauce, dried capsicum, dried Chaotian pepper, Chinese prickly ash, cinnamon, star anise, ginger, scallion, garlic, Douchi and coriander when it is 70% hot.

Step 4: add enough water to bring to a boil.

Step 5: transfer the marinade to the skillet.

Step 6: add 3 tbsp dry lard, add pepper, chili powder, fragrant leaves, cumin, thirteen spices, refined salt, sugar and chicken essence to taste. Turn the heat down for more than 30 minutes.

Step 7: put in the hot pot ingredients to cook.

Step 8: add vegetables and scald them until they break.

Step 9: put in a bowl, add peanut butter and eat.

Materials required:

Cauliflower: moderate

Square Leg: moderate

Protein tofu: right amount

Japanese tofu: right amount

Gongwan: moderate amount

Crab meat stick: right amount

Fish tofu: right amount

Bamboo wheel: right amount

Hot dog sausage: right amount

Skin: right amount

Coriander: moderate

Egg dish: right amount

Pixian Douban sauce: right amount

Bean paste: right amount

Hot pepper: moderate

Dried chilli: right amount

Chili powder: appropriate amount

Zanthoxylum bungeanum: right amount

Fennel powder: appropriate amount

Moderate: Cinnamon

Fragrant leaves: appropriate amount

Star anise: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Lard: right amount

Edible oil: right amount

Douchi: right amount

Pepper: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Peanut butter: right amount

Thirteen spices: appropriate amount

Note: the brine pot must be kept small boiling, and all kinds of dishes should be put into the pot according to the time when they are hot and mature.

Production difficulty: simple

Process: boiling

Production time: one hour

Taste: spicy

Chinese PinYin : Ma La Tang