Spicy hotpot

Overview

There is a small mountain village called Chai Goukeng at the foot of Wuyi Mountain. There are only four households in the village. There are no electric lights and no roads. For generations, their ancestors have made a living by cooking and hunting. During festivals, they often stir-fry animal meat, bamboo shoots, mushrooms, vegetables, mountain products, etc. into a large pot, and add some Chinese herbal medicine to make the taste naturally mellow and fragrant. Er Mao was the only college student in the village. He left the small mountain village with the hope of a mountain man. After ten years of hard work, I finally achieved something. The delicacies on the wine table could not make Er Mao forget the big pot dishes at Chai Dog Keng. Er Mao will definitely bring this unique one pot dish from his hometown to the market. Relying on his deep understanding of Chinese herbal medicines and spices, combined with the characteristics of Sichuan hot pot and dry pot, and with the help of nutritionists and herbalists, he finally successfully invented a variety of Chinese herbal medicines and spices pot base formulas and unique cooking techniques after two years of painstaking research.

Tags

• staple food
• hot dishes
• home cooking
• hot pot
• homemade ingredients
• skills
• autumn recipes
• bacon
• beef
• cabbage
• chicken essence
• chili powder
• fish balls
• fried tofu
• ginger and garlic
• lettuce
• light soy sauce
• msg
• potatoes
• sausage
• zanthoxylum bungeanum

Ingredients

Steps

1. 1 Prepare lettuce, cabbage, potatoes, fried tofu, fish balls, bacon, sausage, beef. Wash the lettuce and cabbage and cut into small bunches. Soak the fried tofu in water, wash and dice the beef, and cut the bacon and sausage into thin slices. .

   

2. 2 Rinse the pot and bring the water to a boil.

   

3. 3 Put the difficult-to-cook vegetables into the pot first, and remove them after 10 seconds after the water boils.

   

4. 4 Have a slotted spoon ready, take out the vegetables, drain the water and put them into a bowl.

   

5. 5 Pour the oil into the pot and bring to a boil, add ginger, garlic, and peppercorns.

   

6. 6 Put the well-watered vegetables into the pot, add the ingredients in order, put the ones that can withstand the heat first, and those that cannot withstand the heat last, and stir-fry evenly with your hands and feet.

   

7. 7 Then stir-fry three or four times and add MSG and chicken essence. Stir-fry a few more times, add light soy sauce, chili powder, stir-fry and put in the pot.

   

8. 8 Set up and serve!