<h1 class="pgc-h-decimal" data-index="01" data-track="1" > where the spicy pot belongs</h1>
Spicy incense pot originated from the Tujia flavor of Jinyun Mountain in Chongqing, which is a common practice of the local people, characterized by a mixture of hemp, spicy, fresh and fragrant. It is said that locals usually like to stir-fry a large pot of dishes together with various seasonings, and whenever there is an important guest, they will add ingredients such as meat, seafood, bamboo shoot slices and semi-finished rotten bamboo to the usual large pot stir-fry.
<h1 class="pgc-h-decimal" data-index="02" data-track="3" > seafood spicy pot</h1>
Ingredients: shrimp, cuttlefish, hairy crab, pork belly, lotus root, lettuce, shiitake mushrooms, carrots, black fungus, winter shoots, peanut oil, green onions, garlic, star anise, peppercorns, cinnamon, dried chili peppers, soy sauce, bean paste, coriander, chili sauce, seafood sauce, rice wine, grass fruit, fragrant leaves.
method:
1, cut the pork belly into thin slices, cut off the shrimp whiskers, wash the crabs, remove the crab gills, crab stomach and crab navel parts, divide into three parts, cuttlefish cutter and spare. Cut the green shoots and carrots into hob pieces, slice the lotus root, winter shoots, and slice the shiitake mushrooms.
2: Bring the water to a boil in a pot, add carrots and black fungus and blanch them first. Then blanch the other ingredients in boiling water for 30 seconds. It can remain crisp and shorten the stir-frying time.
3. The process of making sesame oil: pour twice as much oil as the usual stir-fry in the pot, and put in all the spices prepared (3 star anise, 10 grams of peppercorns, 2 grass fruits, 2 cinnamon, and 5 fragrant leaves). Do not open the maximum heat, generally medium heat, fry the spices until browned, the aroma is integrated into the oil. Then use a colander to filter out the spices.
4: Then pour sesame oil, when 60% hot, add dried chili peppers and fry them until fragrant (be careful not to fry them into a scorched black, control the heat). Then add some ginger, garlic slices, and green onion and sauté until fragrant. Add two scoops of bean paste. Add 1 scoop of chili sauce and 1 scoop of hoisin sauce and stir-fry slowly over medium heat until the sauces are fused together to form a state of red oil.
5: Then add sliced pork belly and fry it in red oil until the skin is browned and the oil is fused together. Add the crab and prawns, turn on the heat at this time, and stir-fry continuously. When it is almost cooked, add cuttlefish (cuttlefish can also be blanched first to shorten the cooking time) and stir-fry together to taste.
6: Then cook the rice wine along the edge of the pot to let the aroma spread. Add the slightly crisp vegetables and stir-fry together. Finally, pour in the cooked black fungus, carrots, lettuce, stir-fry and color, add 2 spoons of soy sauce, and finally collect the juice slightly on high heat, the dry pot will be more fragrant. Finally, start the pot and plate it.
<h1 class="pgc-h-decimal" data-index="03" data-track="12" > the homely practice of spicy pots</h1>
Ingredients: rape, oyster mushroom, enoki mushroom, spinach, cabbage, onion, lotus root, black fungus, tofu bamboo, crab fillet, pork belly, shrimp, squid rolls, sausage, star anise, red pepper, dried chili pepper, coriander, watercress sauce, peanuts, white sesame seeds, cumin, chili oil, salt, sugar, etc., pepper powder, green pepper, green pepper.
1, fungus, rotten bamboo in advance with water to soak hair, fungus clean after removing the root, tear into small pieces, rotten bamboo cut into small pieces. Various other vegetables are washed, peeled and peeled, and then knifed into lumps or flakes.
2: Slice pork belly, slice onion and ginger, cut into strips, slice sausage, crab fillet, onion shredded, green pepper sliced, red pepper and dried chili pepper chopped, watercress sauce chopped, coriander washed and cut into sections. Bring a pot of water to a boil, put a small spoonful of salt in the water, blanch the various vegetables in the pot, remove the water and control the water, and blanch the shrimp and squid fillets together.
3: Put two spoonfuls of oil in the pot (it is almost good to stir-fry vegetables in normal times), after the oil is hot, sauté the minced bean paste and stir-fry the red oil. Add red peppers and dried peppers (as much pepper as you like) and sauté them with pork belly.
4: Add onion, ginger, garlic, onion, green pepper slices and sauté, add crab fillet, sausage and blanched squid rolls and shrimp 9, and finally add blanched vegetables.
5: Add 1/2 tsp salt, 1 tsp sugar, 1 tsp chili oil and a pinch of peppercorns to your taste. Finally, sprinkle with roasted peanuts and white sesame seeds, sprinkle some cumin to get out of the pot, and sprinkle some coriander on the sesame pan.
<h1 class="pgc-h-decimal" data-index="04" data-track="20" > vegetarian spicy pot</h1>
Ingredients: lotus root, bamboo shoots, potatoes, oyster mushrooms, chili peppers, bean sprouts, dried beans, coriander, green onion, ginger, garlic, coriander, dried chili peppers, peppercorns, Sichuan spicy hot seasonings, Pixian bean paste, beef hot sauce, beer, salt, sugar, chicken essence, vinegar, sesame oil.
1, cut the raw materials and plate: green onion into pieces, ginger into slices, garlic cut into half, lotus into slices, bamboo shoots into pieces, potatoes into slices, peppers into triangles, dried beans into slices, oyster mushrooms, bamboo shoots, bean sprouts.
2. Successively blanch the oyster mushrooms, bamboo shoots, lotus roots, potatoes, bean sprouts, peppers, and put them into a transparent pot of boiling water in this order to mature into 8 mature.
3: Add oil to the pot, heat to 70%, add a large number of dried peppers and peppercorns. After the pepper turns purple, add the green onion, ginger and garlic and sauté until fragrant. Then add spicy hot seasoning, Pixian bean paste, beef hot sauce, boil the spicy hot seasoning, and then put the blanched lotus, bamboo shoots, potatoes, oyster mushrooms, peppers, bean sprouts, and dried beans together.
4: Add beer, salt, sugar and chicken essence and continue stir-frying. When the dishes are cooked and the color is even, add vinegar and sesame oil, stir-fry a few times, put them on the plate, and finally put a few slices of coriander.