Hot pot with spicy ribs and crucian carp
Introduction:
"My daughter has been talking about it for weeks and wants to eat hot pot. Spring this season, I am not willing to do hot pot, eat hot pot is the most likely to get angry, not to mention her daughter's favorite is spicy. But look at the temperature, 18-20 degrees, it's not too high. It's not easy for children to live in school and come back. I'll work harder to satisfy their little wish. It happens that the child's aunt and uncle are also here. Let's have a festival together. I stayed at home for two days during the holiday. I didn't want to go out to buy vegetables. I checked the refrigerator and found a bag of spareribs, two local chicken legs, a piece of lettuce, a handful of lettuce leaves, as well as cabbage, potatoes, bean curd skin, green onions, beef balls, coriander, wild celery, mushrooms, and crucian carp that my husband had just fished from the reservoir. There were 44 of them. They were all very fat, 2 and 3 Well. These materials, do ribs crucian carp hotpot just right. Looking at the time, it was almost five o'clock, so I rolled up my sleeves and started to do it. "
Production steps:
Materials required:
Spare ribs: 2 kg
Chicken leg: two
Crucian carp: some
Vegetables: moderate
Pork: 2 liang (half fat and thin)
Tofu skin: two
Lunch meat: one
Beef balls: right amount
Peanut oil: half a catty
Garlic: both ends
Jiang: one piece
Sesame oil: 30g
Douban: 200g
Dried pepper: 20
Green pepper: 15g
Red pepper: 15g
Large materials: 2
Cardamom: 2
Cardamom: 4
Fragrant leaves: 4
Cinnamon: a small piece
Sannai: 2 tablets
Baijiu: a little (or wine)
Vinegar: trace
Chicken essence: a little (or MSG)
Salt: as needed
matters needing attention:
Production difficulty: ordinary
Craft: Skills
Production time: one hour
Taste: spicy
Chinese PinYin : Ma La Pai Gu Ji Yu Huo Guo
Hot pot with spicy ribs and crucian carp
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