Weight loss hot pot dipping sauce

Some women, in the process of losing weight, in order to make their bodies look better, they will rarely eat foods such as hot pot, because most people eat mutton when eating hot pot, and the fat content in these meat foods is very high. In fact, in the process of losing weight, if we want to eat hot pot, we can eat more vegetables. So how can we adjust the calories of the hot pot dipping sauce for weight loss to be lower?

How to make hot pot dipping sauce;

Spicy dipping sauce;

Ingredients: 2000 grams of salad oil, 500 grams of lard, 10 grams each of onion, ginger and garlic. Ingredients A: 500 grams of chopped Pixian bean paste, 300 grams of minced red pickled pepper, 50 grams of pickled ginger, 2 bottles of Merlot spicy sauce, 100 grams of spicy girl sauce, and 100 grams of Yongchuan fermented black beans. Ingredients B: 20 ​​grams of star anise, 6 grass fruits, 10 grams of galangal, 10 grams of cinnamon, and 15 grams of fennel. Ingredients C: 1 bottle of fermented glutinous rice, 20 grams of dried peppercorns, and 100 grams of white wine.

Production:

Soak ingredient B in boiling water for about 20 minutes, put salad oil and lard into the pot, add onion, ginger and garlic to bring out the aroma, then remove the onion and ginger, add ingredient A and stir-fry on low heat for 30 minutes, add soaked ingredient B, stir-fry until fragrant, add fermented glutinous rice juice and white wine and boil for about 1 minute, add dried peppercorns and stir evenly, and beat the spices.

Sesame sauce for hot pot;

Ingredients: 500 grams of sesame paste, 150 grams of Sanwu hot pot base, 50 grams of Pixian bean paste, 50 grams of fresh green pepper, 50 grams of pickled wild pepper, 25 grams of pickled red pepper, 25 grams of minced ginger, 20 grams of minced garlic, 50 grams of black beans, 5 pieces of fermented tofu, 50 grams of crushed peanuts, 100 grams of cooked peanut oil, 200 grams of red oil, and appropriate amounts of sesame oil, salt, MSG, chicken powder and white sugar.

Production:

1. Remove the stems of fresh green peppers, pickled wild peppers, and pickled red peppers, and chop them together into a fine paste; chop Pixian bean paste and fermented black beans into a paste; press the fermented tofu into a fine paste; add 1250 grams of fresh soup to the hot pot base and bring to a boil, then simmer over low heat for 15 minutes and beat off any residue.

2. Put sesame paste, fermented bean curd, minced garlic and minced ginger into a bowl, add the hot pot red soup in portions, stirring in one direction while adding until it becomes a thin paste, then add fresh green peppercorns.

3. Put a clean pot on fire, add cooked peanut oil, put in pickled red pepper, pickled wild pepper puree, Pixian bean paste, and fermented black bean paste, stir-fry over low heat until fragrant, then remove from heat, let cool, pour into the prepared sesame paste, add salt, MSG, chicken essence, sugar, then add sesame oil, red oil, and crushed peanuts, stir well and it is done.