Spicy hot pot(ma la xiang guo )

Spicy hot pot

Introduction:

Production steps:

Step 1: raw material drawing.

Step 2: cut green onion, ginger, parsley, mushroom, beef louver, skin belly, celery, pickled Yuzhu.

Step 3: cut mushrooms, skin belly, beef louver, Yuzhu, blanch water. (remove the beef louver immediately after boiling, otherwise it will age easily when frying)

Step 4: pour a little more base oil into the pot, add onion and ginger, part of coriander and stir until fragrant.

Step 5: add a quarter of the spicy hot pot seasoning, stir fry the right amount of Laoganma Douban sauce, and drizzle with a small amount of cooking wine to remove the fishiness.

Step 6: add Yuba and stir fry.

Step 7: add the celery and stir fry the pig skin.

Step 8: pour in Flammulina velutipes and konjac.

Step 9: stir fry all vegetables evenly, pour in cooked beef, tripe and barbecued pork.

Step 10: add the beef louver and stir fry.

Step 11: add appropriate amount of sugar, salt seasoning can be out of the pot.

Step 12: plate and sprinkle with coriander leaves.

Materials required:

Barbecued pork: moderate

Tripe: right amount

Beef: moderate

Beef louver: appropriate amount

Skin belly: right amount

Lentinus edodes: right amount

Celery: moderate

Yuzhu: right amount

Flammulina velutipes: right amount

Konjac knot: right amount

Shallot: moderate

Coriander: moderate

Ginger: moderate

Spicy hot pot bottom material: appropriate amount

Laoganma Douchi sauce: right amount

Sugar: right amount

Salt: right amount

Cooking wine: moderate

Note: 1, barbecued pork, tripe and beef in order to save time, I bought cooked food, you can also use fresh production. 2. After blanching, remove the tripe immediately in 2 or 3 seconds, otherwise it will age easily. 3. As most of the hot pot bottom material is boiled with mutton oil, it is easy to smell like mutton, so cooking wine should be added to remove the fishy smell. 4. The ingredients in the incense pot can be placed freely according to your preference.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: slightly spicy

Chinese PinYin : Ma La Xiang Guo