Chinese Food
Spicy hot pot | taste buds time
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When it's cold, the atmosphere of fireworks at home will become stronger. Most meals will be hot. This is the most warm way food gives us in this special season. Spicy hot pot is a snack with Tujia flavor in Sichuan and Chongqing. Meat and vegetable can be combined freely. It's spicy but not dry, and tastes delicious. For spicy people, this dish may be a regular on their table all the year round.
Cooking ingredients
Cooking Steps
Step1:Prepare spices (2 pieces of Xiangye, 3 pieces of cardamom, 1 piece of Caocao, 1 piece of Xiangguo, 4 pieces of Amomum, 1 piece of hemp pepper, 2 pieces of star anise), wash and cut all kinds of ingredients. Cut the dried white beans into small pieces. Draw cross flowers on the surface of Xianggu mushroom.
Step2:Soak the crystal powder and beancurd in clear water in advance. Soak the dried peppers in water in advance and cut them into sections. Slice garlic, scallion, ginger, bamboo shoots and potatoes.
Step3:In the pot, pour the canola oil and heat it up. Fry the dried white beans, potatoes and beancurd. Fry until golden, then clip them out for use.
Step4:Boil the water in the pot. Add the mushroom, white mushroom, bamboo shoot, various balls, crystal powder and garland to the pot in order according to the order of easy cooked ingredients. Take out and control the water for use.
Step5:In the frying pan, pour in the rapeseed oil and heat it. Add in the onion, ginger, garlic, fresh red pepper, dry pepper, hemp pepper, Xiangye, star anise, Xiangguo, cardamom, Amomum, Caocao, Pixian bean paste and stir fry it.
Step6:Stir fry in beef rolls until slightly discolored.
Step7:Continue to pour the cooked and fried ingredients into the pot. Season with salt and sugar. Stir fry for a few minutes, then turn off the heat.
Step8:Sprinkle with cooked white sesame and coriander. Match with white rice. Open.
Cooking tips:/ Weibo - @ Xiaolan uncle @ taste buds time / station B - Xiaolan uncle / good cooking skills.
