Spicy hot pot rabbit
Ingredients: 1 rabbit, 2 spoons of bean paste, 4 pieces of white onion, 3 cloves of garlic, 1 spoon of tempeh, 2 spoons of peppercorns, 8 dried peppers, 8 pickled peppers, 1 spoon of cooking wine, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 1 spoon of balsamic vinegar, 2 spoons of salt, 1 spoon of chicken essence, 1 spoon of sugar, 1.5 spoons of peppercorn powder, 2 green onions, 1 section of lotus root, 1 piece of hot pot base.
Directions: Wash and cut the rabbit into pieces and put them in a pot, add water to a boil over high heat, blanch for 2 minutes, rinse and control the water for later. Ginger washed and cut into slices, green onion into segments, pickled pepper into rings, dried chili pepper washed and cut into segments, garlic peeled and washed and cut into slices for later.
Heat the oil in a pan and stir-fry the bean paste, hot pot base, garlic, tempeh and peppercorns over low heat to bring out the aroma. Stir-fry the red pepper and shallots for a while, then quickly stir-fry the rabbit in blanched water.
Add cooking wine, balsamic vinegar, soy sauce, oyster sauce and sugar and stir-fry for 2 minutes. Add water and bring to a boil for 2 minutes, turn to medium heat and cook for 20 minutes. Peel, wash and cut the lotus root into slices and continue to cook in a pot for 5 minutes. Add peppercorns and chicken essence to stir-fry evenly, sprinkle with green onions and serve.
Impostor dish
Ingredients: 8 chicken wings, 100 grams of squid, 100 grams of chicken gizzard, 150 grams of beef, 50 grams of lotus root, 1 packet of potato flour, 2 slices of dried tofu, 50 grams of corn, 3 slices of cabbage, 1 green onion, 5 slices of ginger, 3 cloves of garlic, 1 handful of peppercorns, 1 handful of dried chili pepper, half a pack of hot pot base, 1 celery, 1 coriander, 1 spoon of chicken essence, 1 spoon of cooking wine, 1 spoon of pepper powder, 20 grams of tempeh.
Directions: Wash the chicken wings and beat them with a flower knife to set aside. Wash the squid and beat with a flower knife and cut into slices for later. Wash and cut the chicken gizzard into slices and set aside. Wash and cut the beef into slices and place in a bowl. Add salt, peppercorns and starch and stir well, marinate and prepare.
Wash and tear the cabbage into small flowers, wash and cut the corn into pieces, dry clean the tofu into slices, peel and wash and cut into slices of potato flour and pour it in the basin to wash and control the water and set aside.
Ginger washed and cut into slices, green onion into segments, celery washed and cut into diagonal segments, dried chili washed and cut into segments, tempeh chopped and set aside, garlic peeled and washed and crushed for later.
Heat the oil in a pan, then pour ginger and garlic and stir-fry to bring out the aroma, add the hot pot base, peppercorns, tempeh and stir-fry to create the aroma, pour in red pepper, cooking wine, oyster sauce and stir-fry.
Bring the broth to a boil over high heat, add lotus root, potatoes and chicken wings and cook over medium heat, add beef, chicken gizzards and tofu to cook, then add celery and green onion and simmer for 30 seconds, open the lid and add chicken essence to stir well, turn off the heat and pour into a large bowl, sprinkle with green onion, pepper powder and coriander to eat.
Spicy chicken hot pot
Ingredients: 2 chicken wings, 1 potato, 1 celery, 1 red pepper, 2 green peppers, peanut oil to taste, 1 spoonful of soy sauce, 1 spoon of Pixian bean paste, 1 spoon of salt, 1/2 spoon of chicken essence, 1 spoon of sesame oil, 2 pieces of green onion, 3 slices of ginger, 1 handful of peppercorns, 1 star anise.
Directions: Wash and cut chicken wings into chunks, wash and cut green onions into slices, and ginger into slices and set aside. Stir the chicken wings in a bowl with ginger onion, dried chili peppers and cooking wine, marinate for 30 minutes and set aside.
Heat the oil in a pan and fry the marinated chicken wings over medium heat to make the surface golden brown, then remove the oil and set aside. Peel the potatoes, wash and cut them into pieces, put them in a frying pan over medium heat and fry the surface golden brown, remove the oil and set aside.
Leave the oil in the pan and heat it up, then add the shallots and ginger, dried chili peppers, peppercorns and star anise and stir-fry until fragrant. Pour in the bean paste and stir-fry the red oil, add the chicken nuggets and stir-fry to bring out the aroma, pour in the cooking wine, potatoes, soy sauce and salt and stir-fry evenly. Pour in the celery and green pepper and stir-fry the raw, sauté dry water. Add chicken essence and sesame oil and stir-fry evenly, turn off the heat and put on the plate.
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