Sauce-flavored Spicy Hot Pot

Overview

This dish is really my specialty. As for how delicious it is, the best proof is that no matter how big the pot is, there will never be any leftovers. Originally, Xi'er wanted to keep this recipe and pass it on as a secret recipe to her descendants in the future... But everyone was chasing me for the recipe, so I had no choice but to contribute the recipe to mess with (*^__^*) Hehe...

Tags

• hot dishes
• common dishes
• old man
• sichuan cuisine
• dinner with friends
• spring recipes
• autumn recipes
• winter recipes
• dinner
• aged vinegar
• cao guo
• cinnamon
• cucumber
• dry fried meatballs
• five spice powder
• fungus
• garlic
• king oyster mushroom
• lee kum kee black bean spicy sauce
• light soy sauce
• lotus root
• onions
• peanut oil
• pickled ginger
• pixian doubanjiang
• shrimp
• sichuan pepper oil
• soybean paste
• star anise
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Rinse the lotus root slices with clean water to remove the starch on the surface, then blanch them in boiling water. Add some salt to the water.

   

2. 2 Remove the shrimp legs from the shrimp, open the back and remove the mud lines, and blanch them in a pot until they turn red. Frying in oil will make it more fragrant in this step, but in line with the low-calorie policy, Cun'er insists on not using oil if it can be made with water.

   

3. 3 The water used to blanch the shrimp will be very fishy, so pour it away and boil the water again to blanch the soaked fungus and sliced king oyster mushrooms.

   

4. 4 Ji'er added a few fried small meatballs. If not, it would be super delicious to use fish balls instead, but the fish balls must be cooked.

   

5. 5 Cut the cucumber into small pieces and set aside.

   

6. 6 Slice the soaked ginger into slices. You can use fresh ginger but not dry ginger. Just cut the garlic and onions into as large a size as you like.

   

7. 7 Prepare five-color spices, one grass fruit, one star anise, three or four fragrant leaves, a section of peel broken into several pieces, and about 20 peppercorns.

   

8. 8 Heat oil in a cold pot and stir-fry five-color spices over low heat. Fry until the bay leaves are browned, which will take about 8 minutes. If this time is not enough, it means the heat is turned up.

   

9. 9 Remove the fried five spices and sauté the onion, ginger and garlic in cooking oil.

   

10. 10 After the garlic is fried until golden, add a spoonful of Pixian bean paste, a spoonful of Lee Kum Kee black bean spicy sauce (this can be replaced with Laoganma, but Laoganma will not have the same fragrance), and a spoonful of soybean paste.

    

11. 11 After frying the red oil, add a little five-spice powder, white sugar, and light soy sauce. Boil the vinegar for a little while.

    

12. 12 Because only the cucumber is not cooked among the ingredients, you need to fry the cucumber strips first.

    

13. 13 Then add all the blanched ingredients to the pot, coat all the ingredients evenly with the sauce, pour in the peppercorn oil and stir-fry evenly, then remove from the pot and serve on a plate. PS: For pepper oil, you need to buy the kind that is fried with fresh peppercorns in the supermarket. You can’t fry dried peppercorns at home. Compared with the dry pot made in restaurants, everyone always feels that it lacks some flavor. This is basically the reason why they don’t add this.