The chef teaches you the homemade method of spicy fragrant pot, what to do with meat and vegetables, spicy and nutritious

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Spicy fragrant pot is a local delicacy, belonging to the Sichuan cuisine series, with spicy and fresh aroma as the main feature, although there are many ingredients, but can be freely matched.

Speaking of spicy fragrant pot, every time I make this dish, the children in the family keep following behind me, shouting that they can't eat enough. And I always buy more ingredients and make them for my family. The ingredients can be said to be whatever you want to eat, you can buy everything.

Without further ado, today I will share with you the specific preparation method of this dish, learn this skill, so that you can also make the taste of the restaurant at home, spicy and fragrant, the more you eat, the more enjoyable.

【Spicy fragrant pot】

Below are the ingredients and seasonings used

Ingredients: Prawns, lotus root, shiitake mushrooms, yam, green and red peppers, onions, ginger, garlic, red peppers, hemp peppers, cucumbers, onions, white sesame seeds

Seasoning: salt, chicken powder, pepper, sugar, light soy sauce, pepper, cooking wine, chili paste, bean paste

Prepare about half a kilogram of prawns, cut off the shrimp whiskers and legs, put them in the basin, and then use a toothpick to pick out the shrimp line at the third section of the back of the shrimp, and put it in the basin for later.

Add salt, pepper and cooking wine to the pot, mix well, set aside and marinate for 10 minutes to make the prawns more flavorful.

Prepare half of the lotus root, cut into thin slices and place in a pot. Cut one shiitake mushroom into slices and put together with the lotus root slices.

Peel off half of the yam and cut it into thin slices, and place the lotus root slices in a basin.

Half a red pepper, cut into diamond-shaped pieces, and half a green pepper slice also cut into diamond-shaped pieces, put together in a pot, used to match the color.

Cut the onion in half into slices, grab it by hand and set aside in a pot.

Cut half a cucumber into oblique slices and place with the onion.

Cut the ginger into ginger slices, cut the garlic into garlic slices, put them together in a pot, and then grab a handful of hemp pepper and a small handful of red pepper for later use.

When all the ingredients are ready, we move on to the next step.

Pour in cooking oil into the pot, and when the oil temperature is 50% hot, put the base shrimp, turn it a few times with a spoon to make the prawns evenly heated, lubricate the oil for about 15 seconds, and fry until the shrimp skin is golden and crispy to take out the oil control for later use.

Then pour in the cut side dishes, turn them a few times with a spoon, and the oil can be poured out in about 30 seconds, which can make the side dishes taste crispier.

Add a little base oil to the pot, pour ginger and garlic, red pepper and hemp pepper and stir-fry until fragrant, add 5g each of chili sauce and bean paste, stir and melt, stir-fry the red oil, pour in the side dishes, and stir-fry for a while.

Add 2 grams of salt, 1 gram of chicken broth mix, 0.5 grams of pepper, 1 gram of white sugar to taste and freshen, 5 grams of light soy sauce from the side of the pot.

Pour in cucumbers and onions, stir-fry a few times, melt all the seasonings, drizzle a little ming, continue to stir-fry for a while, add the bright oil to make the dish brighter, and sprinkle a little white sesame seeds, after a simple stir-up, you can turn off the heat and put it on a plate.

Finally, put a green vegetable to garnish.

Well, here, this spicy fragrant pot with wine and rice is ready, eat refreshing, spicy and delicious, try it when you have time.

If you have different practices and suggestions, welcome to leave a message in the comment area, thank you for watching, if you like our article, please help like and forward, please pay attention to the first chef, we will see you in the next issue.

Source: First Chef