Homemade Spicy Hotpot
Overview
How to cook Homemade Spicy Hotpot at home
Tags
- hot dishes
- old man
- sichuan cuisine
- autumn recipes
- banquet dishes
- lunch
- black fungus
- chicken wings
- dried red chili pepper
- green and red chili peppers
- green vegetables
- kelp
- liquor
- lotus root slices
- luncheon meat
- pixian doubanjiang
- prawns
- rice wine
- tea tree mushroom
- thousand tofu
- vine pepper
- white sugar
- zanthoxylum bungeanum
- garlic
- salt
- vegetable oil
Ingredients
- Black fungus Appropriate amount
- Chicken wings Appropriate amount
- Dried red chili pepper 30 capsules
- Green and red chili peppers Appropriate amount
- Green vegetables Appropriate amount
- Kelp Appropriate amount
- Liquor 1 spoon
- Lotus root slices Appropriate amount
- Luncheon meat Appropriate amount
- Pixian Doubanjiang 2 tablespoons
Steps
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Get the ingredients ready.
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Clean the prawns, remove the shrimp threads, slice the lotus roots, and slice the luncheon meat. Marinate the chicken wings with a spoonful of rice wine, two slices of ginger, a spoonful of pepper, and half a spoonful of salt for a while.
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Get ready the peppercorns and vine peppers. (Zanthoxylum bungeanum is what we eat daily. It is the red color. Vine pepper is also called Sichuan peppercorn. It is greener in color. The two kinds of Zanthoxylum bungeanum have different colors and slightly different tastes. Zanthoxylum bungeanum is fragrant and numb, while Vine pepper has a more numbing texture than Zanthoxylum bungeanum.)
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Marinate the chicken wings with a little frying until cooked, then remove and set aside.
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Boil water in a pot, add mushrooms, kelp, tea tree mushrooms, and black fungus, blanch for 2 minutes, remove and set aside.
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Put more oil in the pot, put the Sichuan peppercorns and vine peppers in the cold pot over low heat for 2-3 minutes until the aroma slowly explodes, then add the dry red peppers for a while and then add the garlic. (Zanthoxylum bungeanum and vine pepper must be simmered slowly over low heat to release their fragrance. If they are fried in hot oil over high heat, the sichuan peppercorn and vine pepper will turn black easily, and the fragrance in the ingredients will not be released.)
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Then add 2 tablespoons of Pixian bean paste and stir-fry over low heat until fragrant.
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Add the prawns and stir-fry for a while, then add a spoonful of white wine.
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Add all the ingredients and stir-fry for 2-3 minutes, add a spoonful of salt. Add a spoonful of sugar before serving to enhance the freshness. White sugar can combine the spiciness and soften the spiciness.
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It’s time to eat
