Home style spicy pot(jia chang ban ma la xiang guo )

Home style spicy pot

Introduction:

Production steps:

Step 1: get the ingredients ready.

Step 2: clean the prawns, remove the shrimp thread, slice the lotus root and lunch meat, marinate the chicken wings with a spoonful of rice wine, two pieces of ginger, a spoonful of pepper and half a spoonful of salt for a while.

Step 3: prepare pepper and rattan pepper. (Zanthoxylum bungeanum is the kind of red pepper we eat everyday. Rattan pepper is also called ma pepper. The color is green. The two kinds of Zanthoxylum bungeanum are different in color and taste. The flavor of Zanthoxylum bungeanum is fragrant and Ma, and the taste of Teng pepper is more Ma than that of Zanthoxylum bungeanum.)

Step 4: marinate the chicken wings, fry them in a little oil, and then take them up.

Step 5: boil water in a pot, add mushrooms, kelp, Agrocybe aegerita and black fungus, blanch for 2 minutes, then remove and set aside.

Step 6: put more oil in the pot, put the cold oil in the cold pot, put the Chinese prickly ash and rattan pepper into the low heat for 2-3 minutes, slowly blow out the fragrance, then put in the dry red pepper for a moment, and then put in the garlic. (Chinese prickly ash and rattan pepper have to be boiled slowly in a low fire to produce fragrance. When the oil is exploded in a high fire, Chinese prickly ash and rattan pepper will turn black, but they can't produce fragrance.)

Step 7: add 2 spoonfuls of Pixian bean paste and stir fry over low heat.

Eighth step: add the shrimp to stir fry for a while and add a spoonful of Baijiu.

Step 9: add all the ingredients and stir fry for 2-3 minutes. Add a spoonful of salt. Put a spoonful of sugar to make it fresh. White sugar can synthesize the spicy flavor, making the spicy taste softer.

Step 10: eat

Materials required:

Thousand pieces of tofu: right amount

Kelp: right amount

Agrocybe aegerita: right amount

Auricularia auricula: right amount

Prawns: moderate

Lotus root slices: appropriate amount

Chicken Wings: moderate

Lunch meat: moderate

Green and red pepper: moderate amount

Vegetables: moderate

Zanthoxylum bungeanum: 20

Rattan pepper: 20 pieces

Dry red pepper: 30

Pixian bean paste: 2 teaspoons

Salt: 1 teaspoon

Vegetable oil: 6 teaspoons

Sugar: 1 teaspoon

Baijiu: 1 scoops

Rice wine: 1 teaspoon

Garlic: 6 petals

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Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Jia Chang Ban Ma La Xiang Guo