Spicy hotpot

All ingredients are ready. Meat dishes: Pork, beef, chicken slices, prawns decapitated and deveined, chicken crispy bones defrosted. Vegetarian dishes: Soak the dried shiitake mushrooms, wash the chrysanthemum, slice the lotus root, cut the tofu skin into wide strips, and break the broccoli into small pieces.

All seasonings are ready.

Boil water and blanch lotus root slices for 1 and a half minutes. Over time, it loses its crispiness and becomes unpalatable.

Boil the water and blanch the chicken bones. If you want to fry the chicken bones, you don’t need to blanch them very well. If you don’t want to fry them, just blanch them for a little longer.

Heat oil in a pan, fry chicken crispy bones until golden brown.

Prepare a wok, heat the pan with cold oil and stir-fry all the seasonings in step 2 except garlic and ginger over low heat.

After frying until fragrant, take out the seasonings, keep the oil, add Pixian bean paste and continue stir-frying. Small fire.

After the bean paste is fried, add garlic, ginger and meat. Stir-fry over medium heat. After the meat changes color, add shrimp, mushrooms, broccoli, chrysanthemum, tofu skin, crispy chicken bones, and lotus root slices in order. If you don't add the same ingredient, stir-fry for three to five times before adding the next ingredient. If the chicken crispy bones have not been fried before, you can fry them immediately after the meat changes color. Finally, add chili oil and stir-fry over high heat for two to three minutes.

Out of the pot, picture of the finished product.

Finished product

Super delicious.

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Ingredients

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