How to make dry fried spicy hot pot

Malatang is a snack that many people like to eat. There are many ways to cook Malatang. It can also be made into dry-fried Malatang, which can be said to be quite distinctive. When making dry-fried Malatang, you must also choose the Malatang base material. You must choose some distinctive Malatang base materials, which can increase the flavor of the Malatang and make it taste better. Let us learn about the method of making dry-fried Malatang.

Material

1. A bag of spicy hot pot base. I bought the Chongqing Fatty brand. This tastes good, but this fat guy is too brave. He has grown like this, but he still dares to show off his headshot everywhere. Praise the fat man’s bravery and use his base today. You can also use hot pot base. The hot pot base on the right is not spicy enough, so you need to add some peppercorns and dried chilies. 2. A small handful of Sichuan peppercorns and dried chilies. If you are a Sichuanese, add more peppercorns and dried chilies; if you are not a Sichuanese, just leave it out. This brand of spicy hot pot base is already very spicy. I added it, but when I ate the fifth piece, I felt burning on my upper and lower lips. Haha, it turns out that when I was at home, my classmates and colleagues laughed at me and called me a fake Chongqing person because I couldn’t eat spicy or numb food and I was very fat. At that time, she looked so proud even when drinking plain water, and she didn't look like a Chongqing girl at all.

3. One onion 4. A few slices of ginger 5. Fresh soup. If you're lazy, use a can of chicken broth. 6. Various vegetables and firm tofu are delicious when boiled! Add: day lily, mushrooms, lettuce, onions, tomatoes, firm tofu, bean sprouts, and asparagus. 7. Various meat dishes , including tripe and shrimp, should be put into the pot last. The tripe can be blanched in one minute; if you cook it too long, it will become difficult to chew. I put in: Cantonese sausage, tripe, luncheon meat, fish, and shrimp.

practice

1. Add a small amount of oil to the pan. Any oil will do. I used the duck fat left over from making beer duck some time ago. 2. Add ginger slices, chopped green onions, peppercorns, and dried chilies and stir-fry over low heat until fragrant. 3. Add the spicy hot pot base and stir-fry over low heat until fragrant. About 1-2 minutes. 4. Add soup and water. The amount depends on the quantity of your dish. 5. After the soup is boiled, add the ingredients that need to be cooked for a longer time, such as firm tofu, luncheon meat, and sausage. Then add tomatoes, mushrooms, etc. Finally, add shrimp and tripe, cook for another 1-2 minutes, and remove from heat.

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