Spicy hotpot
Overview
Spicy hot pot is very popular among spicy food lovers because it can be highly DIY. The spicy hotpot base is ready-made, and salt, sugar, chili, etc. can be added according to individual tastes. It takes a long time to prepare the ingredients, but it is easy to fry, which I really like!
Tags
- hot dishes
- baby cabbage
- bean curd
- broccoli
- cooking wine
- coriander
- doubao
- dried chili pepper
- enoki mushroom
- garlic
- king oyster mushroom
- lettuce
- mushrooms
- onions
- pixian doubanjiang
- pork belly
- shanxi small balls
- shrimp dumplings
- shrimp balls
- spicy hotpot base
- spinach
- straw mushrooms
- white sesame
- wide powder
- carrot
- ginger
Ingredients
- Baby cabbage Appropriate amount
- Bean curd Appropriate amount
- Broccoli Appropriate amount
- Cooking wine Appropriate amount
- Coriander Appropriate amount
- Doubao Appropriate amount
- Dried chili pepper Appropriate amount
- Enoki mushroom Appropriate amount
- Garlic Appropriate amount
- King oyster mushroom Appropriate amount
- Lettuce Appropriate amount
- Mushrooms Appropriate amount
- Onions Appropriate amount
- Pixian Doubanjiang Appropriate amount
- Pork belly 100g
- Shanxi small balls Appropriate amount
- Shrimp Dumplings Appropriate amount
- Shrimp balls Appropriate amount
- Spicy hotpot base 1 bag
- Spinach Appropriate amount
- Straw mushrooms Appropriate amount
- White sesame Appropriate amount
- Wide powder Appropriate amount
- carrot Appropriate amount
- ginger Appropriate amount
Steps
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Cut the leafy vegetables into two sections and blanch them in water until they are half cooked (the picture is a bit overdone). Blanch the broccoli and carrots (cut into strips) until they are 80% cooked
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Blanch the meatballs for 8 minutes and blanch the beans until they are cooked
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Soak and blanch the yuba and blanch the noodles. These two are the most time-consuming. Blanch them first, then you can wash and cut other vegetables
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Blanched enoki mushrooms and king oyster mushrooms (sliced)
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Blanch shiitake mushrooms and straw mushrooms (cut into cubes) until mature
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Cut the green onions into 4cm long sections. Cut one end of the garlic into four pieces, peel and wash it, and add about 5 pieces of ginger
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Pork belly slices
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Put a small amount of cooking oil in the pot (because the pork belly is oily and the base of the fragrant pot is oily, so you don’t need to put too much), add dried chili peppers and Pixian bean paste (add it according to personal taste, it is saltier), stir-fry until the red oil comes out
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Add onion, ginger and garlic and stir-fry
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Add the pork belly and stir-fry to release the oil. Add cooking wine
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Add meatballs and soy products and stir-fry
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Add mushrooms and stir-fry
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Finally, add the leafy vegetables and stir-fry, and finally sprinkle with a little cooking wine.
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After placing on the plate, sprinkle a little coriander for garnish, or even better, add white sesame seeds.
