Spicy hotpot

Overview

The north wind is blowing, the cold winter has arrived, and the warming dishes that have been dormant for a long time have become the favorite on the table. Taking a closer look at these warming dishes, the most delicious one is the spicy hotpot. It's spicy and spicy, with a bit of numbness. It has a warm taste in your mouth. It's a pot full of color, flavor and flavor. It makes your whole body warm after eating it. Will it still be cold this winter? The aroma of spicy hot pot is mainly reflected in the seasoning. Friends who like spicy food can choose Sichuan peppercorns instead of Sichuan peppercorns. As a pickled pepper lover, I naturally add red pickled peppers to add a layer of sour and spicy taste. The ingredients for the fragrant pot are very easy to choose. You can put whatever you like and cook whatever you have at home, as long as there is no conflict between the ingredients. Today's spicy hotpot was highly praised by the whole family. My baby who doesn't usually eat spicy food also ate a lot while drinking water. Eating a hot pot of spicy hotpot in the cold winter is extremely blissful...

Tags

• hot dishes
• cabbage
• chicken feet
• chicken legs
• cooking wine
• dried fungus
• garlic cloves
• ginger
• light soy sauce
• peanut oil
• pickled pepper
• potatoes
• red bean paste
• spare ribs
• zanthoxylum bungeanum
• green onions

Ingredients

Steps

1. 1 Prepare the raw materials. Soak the dried fungus in cold water in advance. Soak the ribs, chicken legs, and chicken feet in water with an appropriate amount of cooking wine for two hours in advance. Wash the cabbage and tear it into small pieces

   

2. 2 Slightly crush the ginger and garlic cloves

   

3. 3 Wash chicken feet and remove nails

   

4. 4 Wash the chicken legs and cut a few slits with a knife

   

5. 5 Wash the spareribs and chop into small pieces

   

6. 6 Wash the fungus, remove the roots, and tear into small pieces

   

7. 7 Peel the potatoes, wash and cut into slices, soak in water and set aside

   

8. 8 Add appropriate amount of peanut oil to the pot and heat until 50% hot

   

9. 9 Add appropriate amount of red oil bean paste and stir-fry until fragrant, slightly more red oil bean paste

   

10. 10 Add ginger, garlic cloves, pickled pepper, and Sichuan peppercorns, stir-fry until fragrant

    

11. 11 Add the ribs, chicken legs, and chicken feet, stir-fry, add a little light soy sauce, stir-fry slowly, stir-fry for a while, until basically cooked

    

12. 12 Add appropriate amount of boiling water

    

13. 13 Turn on medium-low heat, cover and simmer for half an hour

    

14. 14 Add potato slices, cabbage, and fungus, mix well

    

15. 15 When the potatoes are cooked, take them out of the pot