Spicy hotpot with crayfish seasoning
Overview
During the summer vacation, my daughter said she wanted to eat spicy hot pot, but I didn’t know how to make it, so I kept putting it off. I happened to get a few packs of Xiabuxiabu crayfish seasoning a few days ago, so why not try a simple version of spicy hot pot, at least you don’t have to season it yourself. The ingredients of spicy hot pot are really up to your liking, you can put whatever you want to eat. The process is also simple. Wash and cut the ingredients, blanch the vegetables, stir-fry the meat when it needs to be cooked, and cook when it needs to be cooked. In short, everything is cooked, just add seasonings and stir-fry. It was my first time to make it, so I was still a little confused. I forgot to cook the meatballs before frying them, so I had to add some water and cook them again. Fortunately, the taste was pretty good, and the credit should go to the crayfish seasoning!
Tags
Ingredients
Steps
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Wash and cut all ingredients. Cut the tenderloin into about 3 mm thick slices, mix well with salt, sugar, cooking wine, and starch and marinate for 10 minutes; separate the celery stems and leaves, and soak the lotus root slices in water.
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Blanch all the vegetables, except the celery leaves; fry the bacon in a frying pan until the fat is cooked; stir-fry the tenderloin; I forgot to cook the meatballs, but they should be cooked as well.
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Heat the oil in a pan, heat the oil and saute onions, green onions, red peppers, ginger slices and garlic until fragrant.
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Pour in half a packet (about 120g) of Xiabuxiabu crayfish seasoning.
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Add all the meat and meatballs and stir-fry.
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Remove all the vegetables, save the celery leaves before serving, add a small bowl of water, cover and bring to a boil.
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Blanch the celery leaves before serving.
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Pair it with white rice and eat it hot!
