How to make spicy hot pot at home

China's food culture is rich and colorful, with a wide variety of cuisines. When talking about Sichuan cuisine, the impression that comes to mind is probably that it is spicy. As one of the representatives of Sichuan cuisine, Sichuan dishes are famous for their spiciness and numbingness, mainly including Malatang and hotpot. When friends get together, they usually eat spicy food. Many people make spicy hot pot at home, which they feel safe to eat. So how do you make spicy hot pot at home?

How to make spicy hot pot at home

Main ingredients: tomatoes, fish balls, meatballs, crispy intestines, crab sticks, kelp, vermicelli, potato chips, lettuce

Lettuce, coriander, greens, broth, garlic juice, sesame paste, chili pepper oil;

Production steps:

1. Put oil in the pot, stir-fry the peppercorns and a small chili on low heat until fragrant, then remove and discard.

2. Slowly stir-fry the peeled and diced tomatoes to make a red sauce, add a bowl of broth and bring to a boil over low heat.

3. Add fish balls, meatballs, crispy intestines, crab sticks, kelp, and mushrooms and cook slowly until the aroma comes out.

4. Then add vermicelli, soaked potato chips, lettuce, romaine lettuce, coriander, green vegetables, etc. Turn off the heat after cooking, add garlic juice and prepared sesame paste.

Tips

The finished product after blanching is not cooked. The main ingredients used in Malatang should be relatively easy to mature. Do not use ingredients that are not easy to cook, such as chicken wings, chicken feet, duck feet, beef, etc. Dishes such as eels and hairtail should also be blanched for a longer time. Do not move the fish too much or too quickly when blanching these ingredients. Control the heat well and there will be no problem of undercooking.

The preparation of Malatang is actually not complicated. The most important step is to stir-fry the ingredients. Only when the ingredients are fried well can the base of the pot be more fragrant and the color be better. Adding good medicinal materials to enhance the flavor can achieve twice the result with half the effort. The red soup makes people drool and arouses a strong appetite! The key to truly improving the taste lies in the preparation of the oil dip. This is the characteristic of Malatang. The oil dip alone requires more than ten kinds of ingredients to be prepared, and the taste is mainly salty and fragrant. The hotpot-style malatang in many cities has changed the original appearance of malatang, not to mention the taste. Sichuan cuisine is generally heavy and overbearing, so people will have an endless aftertaste after eating it, and will want to eat it again next time!

The spiciness of Sichuan is not as we imagine, because the peppers eaten by Sichuan people are all fried and processed, and are usually cooked in a pot. So unlike the peppers in other provinces and cities that make your heart burn, the spiciness of Sichuan only lingers in the mouth, which is what we often say is not spicy to the heart. People who have been to Sichuan should have a deep understanding of this.