How to make dry pot spicy hot pot, precautions to keep in mind

When talking about Malatang, many people can't help but swallow their saliva. Faced with so many delicious foods, they really have no resistance. Dry pot spicy hot pot is very common and often appears on the dining table. It is also very simple to prepare. If you want to eat it, just follow this recipe!

1. Ingredients

30g pork belly, 10g mushrooms, 80g fried tofu, 100g luncheon meat, 1 piece of bean curd, 200g old tofu, 150g cauliflower, 1 green pepper, 25g bean paste, 10g Sichuan peppercorns, some green onions, some ginger, some garlic, some pepper, some cooking oil, very fresh

2. Practice

1. Slice luncheon meat and green pepper

2. Cut the bean curd into wide strips and wash the fried tofu

3. Blanch the cauliflower and mushrooms and set aside

4. Cut the old tofu into thick slices and fry until both sides are browned

5. Chili pepper, minced garlic, Sichuan peppercorns, Sichuan peppercorns, chopped green onions, minced ginger

6. Put the pork belly slices into the non-stick pan without adding oil.

7. When the pork belly is browned and a little oil is released, add the above seasonings and stir-fry until fragrant

8. Stir-fry until fragrant, add bean paste, stir-fry until red oil comes out

9. Add the prepared ingredients.

10. Add luncheon meat and stir-fry. Add a little salt and 2g pepper, 3g cooking oil, and 3g fresh flavor

11. Finally, pour in the tofu, stir fry evenly and serve.

12. Sprinkle with minced garlic, and the aroma will immediately fill your nose

13. For those who like light taste, don’t add salt at the end

3. Notes

First, malatang usually contains a variety of green leafy vegetables, a variety of soy products, algae such as kelp, fungi such as mushrooms, potatoes, fish, eggs... In comparison, plant-based raw materials are dominant. As long as it is properly matched, it is easier to achieve the acid-base balance requirement than general fast food dishes, and it also conforms to the principle of food diversity.

Second, the heating temperature of Malatang is not high, and it will not produce oil smoke and high-temperature oxidation of fat. Compared with high-temperature cooking, it causes less pollution to the air environment.

Third, the blanching process can remove some oxalic acid, nitrite and pesticides in the vegetables. Although some vitamin C is lost, anti-nutritional factors and toxic substances are also reduced. As long as you remember to change the braising water regularly and add a little salt during the braising process, it will be a very good cooking method.

Fourth, the seasoning of Malatang can be healthy and low in fat. No oil is added when cooking the dishes, and the amount of oil can be reduced according to the customer's requirements when mixing. Generally speaking, the ingredients contain little fat and are relatively low in calories. In contrast, cooking usually involves three steps of adding oil: greasing, stir-frying, and pouring oil, and customers cannot choose the amount of oil to use in the dish.