What is the recipe for cold pot skewers?

In Sichuan and Chongqing, hotpot is a specialty. You can smell the rich aroma of hotpot while walking in the streets and alleys. For foodies, it is simply mouth-watering. With the popularity of hot pot, people have also invented some ways of eating similar to hot pot, such as maocai, cold pot skewers, etc. Their cooking methods are very similar to hot pot, but they are more convenient and quicker to eat than hot pot. Next, let me show you what is the recipe for cold pot skewers?

Cold pot skewers are sold in skewers, and dishes are ordered. Since the soup is cold, the dishes quickly cool down and soak in the soup, which makes the dishes more fragrant. The dishes are cooked but not hot when eaten, and the taste is spicy and refreshing without being dry. The entire eating process of cold pot skewers is clean and hygienic, spicy and fresh, and consumption is flexible.

Production of cold pot skewers:

Cold pot skewers are actually quite simple to make. They use broth with small chili peppers, dried chili peppers, and Sichuan peppercorns as the base, and then various foods are put into the pot and cooked.

Guests choose their own dishes and then dip the cooked food in a steamed bun filled with red oil.

At this time, the boss will give each customer a dish of dried chili peppers or oil containing chili powder, chopped green onions, minced garlic, MSG, salt, sesame seeds, and vinegar. Take a bite of the cold pot skewers, which are cool and refreshing, spicy and fresh, and leave a long aftertaste.

How to make cold pot skewers at home

1. Wash, cut and skewer the vegetables, making the skewers smaller.

2. Put more water in the pot. If you use a pressure cooker, fill it up. It is mainly used for making soup. Add garlic cloves, ginger slices, 2 star anise, 1 small piece of cinnamon, and salt, then bring to a boil in water.

3. After the water in the pot boils, add two soup pots and simmer for a while.

4. After the soup is cooked, pour half of it into a bowl and set aside.

5. Leave half of the soup to blanch all the skewered vegetables, then set aside for later use.

6. Add some peppercorns to the soup, then heat the sesame oil in a pot, pour the chili powder into a waterless bowl, put half a handful in it, and pour the hot oil on the chili powder.

7. When there is still oil foam in the bowl of chili noodles, pour the chili noodles into the soup that was poured out earlier, then sprinkle white sesame seeds into the soup, put the cooled vegetable skewers in, and then you can eat it after 20 minutes.