Spicy hot pot

Overview

I bought the quail eggs in the canteen at noon yesterday. I brought them back and put them in the refrigerator before I finished eating them. Today I was thinking about how to get rid of it, so I thought about it and made a spicy pot. Actually, I want to make spicy hot pot, but I don’t have Sichuan peppercorns~~

Tags

• hot dishes
• cauliflower
• coriander
• dried red chili pepper
• fish balls
• hot pepper
• lotus root
• onions
• quail eggs
• spinach
• star anise
• tofu
• white sesame
• fragrant leaves
• garlic
• ginger
• salt
• soy sauce
• tomatoes

Ingredients

Steps

1. 1 Cut the tofu into dice pieces, peel the quail eggs, and defrost the fish balls.

   

2. 2 Slice the lotus root, slice the tomatoes, break the cauliflower into pieces, and cut the pepper into shreds.

   

3. 3 Wash the spinach and cut into two sections, wash and cut the coriander.

   

4. 4 Prepare the seasonings.

   

5. 5 Heat a pot and pour in peanut oil, which can be twice as much oil as usual for cooking. After the oil is hot, put the quail eggs, fish balls, and tofu into the pot and fry.

   

6. 6 Fry until golden brown, take out, drain the oil and set aside.

   

7. 7 Pour out the oil for frying, heat the pan with peanut oil, add onions, ginger, garlic, dried chilies, star anise, and bay leaves, and sauté until fragrant.

   

8. 8 First add the lotus root slices and cauliflower, which are the most difficult to cook, stir-fry for a few times, add an appropriate amount of soy sauce, and continue to stir-fry; when they are almost cooked, add hot peppers and spinach and stir-fry.

   

9. 9 Add coriander, tomatoes, fried quail eggs, tofu and fish balls, stir-fry and season with appropriate amount of salt.

   

10. 10 Sprinkle with white sesame seeds and serve~