How to make a simmered hot pot

With the continuous improvement of life, our requirements for food are also getting higher and higher. We must not only eat nutritiously, but also eat safely and securely. My cooking is the safest and most reliable. I will introduce to you a recipe for a shuangxiang pot. Come and learn it quickly!

1. To make the soup base, add salad oil (you can use lard or butter according to your taste) and stir-fry the peppercorns.

2. Stir-fry over low heat to bring out the aroma of Sichuan peppercorns (do not stir-fry over high heat as they will easily become mushy and become bitter).

3. Add scallion segments, garlic slices, ginger slices, and chili peppers and stir-fry until fragrant (chili peppers are very spicy, add according to personal taste).

4. Add spicy bean paste and stir-fry until fragrant (keep low heat).

5. Add dark soy sauce and stir-fry until fragrant (the soy sauce must be stir-fried to be fragrant).

6. Add maltose and rock sugar and simmer on low heat until bubbles appear (sugar is added to increase the flavor, not the sweetness, so only add an appropriate amount).

7. Pour the fried sauce into the pot, then pour in the old-fashioned soup and the ingredients for cooking old-fashioned soup (make chicken soup, then use pork bones and beef to make old-fashioned soup, blend the two soups into the old-fashioned soup used here).

8. Bring the scalding bottom to boil.

9. Add mushrooms and cook.

10. Add enoki mushrooms and onion shreds, and simmer over the lowest heat until half of the red soup base is ready.

11. To make the white soup base, first stir-fry the onion shreds in a pan with oil.

12. Stir-fry the onion shreds until their sweetness is fully released, that is, the onions become soft and transparent (white onions are best, as they are sweeter than purple onions).

13. Pour in the satay sauce (you must use satay sauce produced in Hong Kong to have the Hong Kong flavor, other satay sauces will taste different).

14. Add the small slices of marbled beef and marbled pork (the so-called marbled meat is meat with evenly distributed fat. It would be best if you could use Japanese Wagyu beef, but any marbled pork slices will do).

15. Let the meat slices fully release their fat and blend with the aroma of satay sauce and the sweetness of onions.

16. Pour into the other half of the hot pot.

17. Pour in the old-fashioned soup (a mixture of pork bone soup and chicken soup).

18. Add a little bit of minced ginger and bring to a boil to make the white pot base. At this time, both soup bases are ready (keep the stove core on a low heat to cook. In fact, just don’t turn off the heat when it’s boiling the red pot).

19. Add chicken fat or lard to the pan.

20. Add salt and beat the egg liquid evenly (after being thoroughly beaten, the eggs will produce monosodium glutamate, which is very delicious).

21. Dip the fish in egg liquid evenly.

22. Fry in a pan. At this time, you only need to fry the fish over medium or low heat (some people may say that the fish can be boiled directly in the pan, otherwise the fish will become tough. In fact, this step has many meanings. First of all, it can remove the fishy smell and enhance the flavor. Secondly, after frying the fish over medium or low heat and then cooking it in a hot pot, the fish will not become tough but will be very tender. The fish will have the aroma of frying in the pot, which is wonderful).

23. Pay attention to the heat. Medium-low heat is not medium heat. It is just slightly larger than low heat, but smaller than medium heat.

24. Fry until golden brown, turning it over from time to time.

25. Fry until golden brown and set aside (can be cooked in a white or red pot).

26. Do not pour out the oil in the pot, add the garlic and stir-fry until fragrant (the garlic does not need to be cut, but after stir-frying until fragrant, use the back of a knife to mash it into a paste and set aside).

27. Place satay sauce in a bowl.

28. Add shacha sauce and peanut butter.

29. Add a little sesame oil.

30. Add coriander,

31. Add the chopped garlic.

32. Finally, add a little bit of oyster sauce to complete the dipping sauce.

33. Then choose what you want to eat and take a group photo.

Now that you have left your mother's arms, it seems unrealistic for you to cook by yourself. But now that you know how to make a shuangxiang hotpot, you can really try it. It is not only delicious but also very healthy.