Chinese Food
Hot spicy pot
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Spicy hot pot must have hemp. But I don't like the feeling that I'm so sad when I accidentally bite it. Improve it properly. Put less pepper. Mix ingredients together and stir fry them to taste. Kiwi prawns Q play sweet, juicy streaky meat, and the spicy but not dry white lotus root and lettuce taste crispy. Listen to the rain outside. Hide in the house and eat the rich and hot food safely. Experience the refreshing slightly sweating. Even the dreariness of rainy days disappears. After the rain, is autumn really coming?
Cooking ingredients
Cooking Steps
Step1:Wash 250g Chiwei shrimp. Open the back and remove the shrimp line. Wash 1 can of lunch meat and 250g of streaky pork. Wash 5 shiitake balls. Wash 200g of beef louver. Wash 1 potato. Wash 1 lotus root. Soak 6 dried shiitake mushrooms. Wash 1 lettuce. Wash 1 small cauliflower and cut into small pieces. Cut 1 coriander into small pieces. Cut 1 Beijing onion into oblique circles. Pat 5 cloves of garlic and peel for standby.
Step2:Start the oil pot. Pour in the oil that can't be used as ingredients. Heat the oil in medium heat to 160 degrees. Fry the shrimps until they are curly and discolored, and then fish out. Fry the lunch meat, streaky pork and potatoes until they are golden.
Step3:In another pot, heat the oil. Pour in Pixian bean paste and stir fry the red oil over medium and low heat. Add in Beijing onion ring, ginger slices and garlic slices and stir fry.
Step4:Add the star anise, dried chilli, prickly ash and fennel. Continue to stir fry until fragrant, then add all ingredients and stir fry.
Step5:Add 1 tbsp cooking wine, 1 / 2 tbsp old soy sauce and 1 tbsp raw soy sauce and stir fry for 8 minutes.
Step6:Home version spicy pot completed.
Cooking tips:There are skills in making delicious dishes.
