Spicy hotpot
Overview
As the name suggests, spicy hot pot must use a pot as a container, so as to reflect its diverse ingredients and domineering portions! All kinds of ingredients are brought together and simmered in thick oily red sauce. It was like people from all over the world gathered together, making it very lively. The spicy hot pot ingredients are so diversified and rich that you can’t even find the edge. Whatever flies in the sky or runs on the ground, swims in the water or grows in the soil, you can add edible and non-toxic ingredients to the pot from all over the world. The spicy level you make is a slightly spicy version. If you like a heavier taste, you can increase the amount of peppercorns, Sichuan peppercorns, and dried chili peppers appropriately.
Tags
Ingredients
Steps
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Prepare and clean the materials.
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Wash the mushrooms, fungus, and broccoli and cut into small pieces.
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Peel and cut the lotus root potatoes and soak them for a while.
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Cut the peppers and prepare the seasoning packet. Squeeze out one-third of it. The seasoning packet I bought is a 150G package of spicy hot pot base.
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Blanch the pork belly and cut into thin slices (blanching means putting the meat in water and boiling it for 1 to 2 minutes, removing the blood and taking it out)
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Put lotus root, potatoes, broccoli, shiitake mushrooms and fish balls into a pot, add water, boil the water for 3 to 4 minutes, blanch until 8 mature, remove and drain the water and set aside.
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Put a little more oil in the pot than usual for cooking, add chili pepper and garlic cloves and sauté until fragrant.
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Pour in the seasonings, turn to medium-low heat, and stir-fry until the seasonings melt.
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Add pork belly and stir-fry evenly.
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Add the shrimp and stir-fry.
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Add all the blanched vegetables and fish balls and stir-fry evenly.
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Finally pour in the tofu.
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Break off the fried bean curd skin and put it into the pot.
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Stir-fry together evenly, stir-fry for another 2 or 3 minutes, and finally sprinkle with coriander and sesame seeds.
