The homely method of making spicy hotpot is simple and practical!

Spicy hotpot is a distinctive delicacy in Sichuan and Chongqing, and is popular with many people. The main feature of spicy hotpot is its spicy and fragrant taste. There are many ways to cook it. You can prepare seafood, crispy intestines, bamboo shoots, and bean curd, and then add peppercorns, Sichuan peppercorns, chili peppers, etc. It can be said that it tastes spicy and fragrant, and is popular with many people. The method is not difficult.

Ingredients: green bamboo shoots (lettuce), lotus root, shiitake mushrooms, enoki mushrooms, wide noodles, luncheon meat, Cantonese sausage, 2 star anise, 1 spoonful of Sichuan peppercorns, 1 cardamom, 10 dried chilies, 1 piece of cinnamon, 2 bay leaves, and oil.

Hot pot base: 5 pieces of scallion, 5 cloves of garlic, 2 slices of ginger, dried chili (the amount is up to you), Chongqing hot pot base, chicken essence, cooking wine, and coriander.

step

1. Preparation: Heat the wide noodles to soften them; cut the bamboo shoots into long strips and blanch them in hot water; slice the lotus root; wash the enoki mushrooms and luncheon meat.

2. Heat the pan and add oil. (The amount of oil is about the same as that for cooking. If you don’t know, ask your mother. This cannot be described in words, haha)

Before the oil gets very hot, put the Sichuan peppercorns, 2 star anises, cardamom, and cinnamon in. Slowly heat over medium heat until the Sichuan peppercorns are swimming in the oil. Then put the dried chilies in, turn off the heat, and use the residual heat of the oil to fry the chilies. The purpose is to prevent the peppers from being fried black due to high temperature. After the five-spice oil is ready, take out the contents.

4. Heat the five-spice oil, add the scallion, ginger and garlic to stir-fry, then add the hot pot base. Now is the critical moment, add the shiitake mushrooms and enoki mushrooms, which are not easy to cook, then add the luncheon meat, Cantonese sausage, then the wide noodles, and finally the lotus root slices and green bamboo shoots, then add the dried chilies and stir-fry continuously. Add a little cooking wine and chicken essence. (Be careful not to burn the pot)

5. Don't stir-fry for too long, as they are processed ingredients. The bamboo shoots and lotus roots will taste better when they are a little crispy and can be served.