Red oil hotpot

Overview

It's cold in winter, so we set up a hot pot and eat the mutton and vegetables while they're hot. It's delicious and warm. The spicy and fragrant red oil pot base is more suitable for the wet and cold winter in the south.

Tags

• hot dishes
• hot pot
• old man
• dinner with friends
• winter recipes
• lunch
• bone broth
• cao guo
• cinnamon
• dried red chili pepper
• green onions
• pixian douban
• rapeseed oil
• star anise
• tempeh
• zanthoxylum bungeanum
• fragrant leaves
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Prepare the seasoning

   

2. 2 Pat the garlic, slice the ginger, cut the green onion into sections, and cut half of the dried red pepper into sections with scissors

   

3. 3 Heat an iron pot, pour in rapeseed oil and bring to a boil

   

4. 4 Add some onion, ginger and garlic and saute until fragrant, stir-fry until golden brown and take it out

   

5. 5 Add Pixian watercress and Sichuan peppercorns and stir-fry until fragrant

   

6. 6 Then add the dried red pepper segments and stir-fry out the red oil, then remove them all

   

7. 7 Add the other half of the onion, ginger, garlic, the other half of the whole dried chili, tempeh, star anise, cinnamon, bay leaves and other spices and stir-fry until fragrant

   

8. 8 Pour in the bone broth, add salt and cook over high heat for 10 minutes

   

9. 9 Pour the cooked bottom into the hot pot and start cooking the mutton slices and vegetables. Enjoy