Spicy hotpot
Overview
Spicy hot pot originates from the Tujia flavor in Jinyun Mountain, Chongqing. It is a common practice of local people and is characterized by its spicy, spicy and fragrant ingredients mixed in one pot. It is said that local people usually like to stir-fry a large pot of vegetables with various seasonings. Whenever there are distinguished guests, they will add meat, seafood, crispy intestines, tender meat, and bamboo shoots to the usual large pot of stir-fry dishes. The yuba has been fried in advance, so it can absorb the umami flavor of various meats and seafood, add its own fragrance, and mix it to become a pot of fragrance.
Tags
Ingredients
- Cauliflower Appropriate amount
- Chicken Essence Appropriate amount
- Cooking wine 1 tablespoon
- Coriander Appropriate amount
- Dried chili pepper 20 grams
- Fish balls Appropriate amount
- Fish tofu Appropriate amount
- Fungus Appropriate amount
- Gluten Appropriate amount
- Green onions 10 grams
- Ham sausage Appropriate amount
- Kelp Appropriate amount
- Mushrooms Appropriate amount
- Oyster mushroom Appropriate amount
- Parsley Appropriate amount
- Potatoes Appropriate amount
- Spicy hot pot ingredients 200g
- Sugar 1 tablespoon
- Tofu skin Appropriate amount
- White sesame Appropriate amount
- carrot Appropriate amount
- garlic 15g
- ginger 10 grams
- salt Appropriate amount
Steps
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Prepare materials.
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Modify various materials into knives. Cut the tofu skin into strips, break the cauliflower into florets, slice the potatoes, cut the mushrooms into cubes, cut the oyster mushrooms and fungus into florets, slice the carrots, and cut the celery into sections.
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Put all the ingredients in boiling water and blanch until cooked. Drain the water from the processed ingredients, otherwise the spicy hot pot will be watery.
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Heat a pot, add oil and fry dried chilies over low heat until fragrant.
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Don't fry the peppers until they change color. Take them out as soon as the oil turns red and fragrant, drain the oil and set aside.
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Add ginger slices, garlic, and scallions and saute until fragrant.
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Add the spicy hot pot seasoning and stir-fry until the red oil and aroma are released.
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Add the ingredients in order, put the ones that can withstand the heat first, and those that cannot withstand the heat last. Add the cooking wine and stir-fry quickly with your hands and feet.
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Add in the previously fried dried chili peppers and stir-fry them together. Add sugar, salt and chicken essence to taste, stir well, take it out in a large bowl and sprinkle with sesame seeds and coriander
