Brine hot pot is very common, have you ever eaten a pork hot pot?
By Lin Ye Xi
<h2>Royalties</h2>
Wax flavor part:
Wax plate duck to taste
3 duck claws
2 duck kidneys
Pig arch mouth appropriate amount
Dried waxed tofu 1 small piece
Bloody tofu half a piece
Seasonal vegetable part:
1 potato
1 carrot
Lettuce half a root
3 slices of Chinese cabbage
3 screw peppers
5 dried chili peppers
Ginger 6 tablets
5 cloves of garlic
Raw soy sauce to taste
<h2>Practice steps</h2>
1, change the knife, wash with water, not easy to cook soft (plate duck, duck claw, duck kidney, pig arch) in advance into the pressure cooker simmer for 30 minutes.
2. Wash the vegetables and change the knife to slice (the leaves and roots of the Chinese cabbage are separated, and the stems are used for the bottom of the hot pot).
3: Steam the wax flavor for later use.
4: Screw pepper, dried pepper, ginger and garlic cloves.
5: Heat oil in a pan, then add dried chili, ginger and garlic and sauté until fragrant.
6: Stir-fry in the prepared flavor.
7: Stir-fry a few times, add an appropriate amount of soy sauce, and continue to stir-fry evenly.
8: Add potatoes, carrots and lettuce and stir-fry.
9: Pour into a pressure cooker to cook the remaining soup (without ingredients).
10: Cover the pot and simmer until the soup is semi-dry.
11: Add screw pepper and stir-fry evenly before cooking.
12: Open the lid and continue to stir-fry, sautéing the ingredients.
13, a pot on the table, open the whole, super under the rice.
14. Wax tofu.
15. Wax duck claw.
<h2>Tips</h2>
1. Ingredients that are not easy to cook soft in advance are pressed soft and rotten with a pressure cooker, otherwise you can be careful with your teeth; 2. The flavor itself has a salty taste, so it can no longer add salt, add soy sauce only for coloring and flavoring, and if you eat lightly, you can not add any spices.
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