Homemade Spicy Hot Pot
Overview
The cold winter is coming, and what I want most is to have a hot hot pot... And of course the spicy one is the most enjoyable... This is a very homely way... super delicious...
Tags
- hot dishes
- home cooking
- hot pot
- old man
- dinner with friends
- winter recipes
- dinner
- broccoli
- doubanjiang
- dried chili rings
- fresh beef
- fresh mutton
- garlic cloves
- gluten
- green onions
- hand-rolled flour
- hot pot meatballs
- millet pepper
- mushrooms
- oyster mushroom
- pepper
- red soup hot pot base
- tofu skin
- various vegetables
- zanthoxylum bungeanum
- crystal powder
- ginger slices
- grass carp
Ingredients
- Broccoli Appropriate amount
- Doubanjiang Appropriate amount
- Dried chili rings Appropriate amount
- Fresh beef Appropriate amount
- Fresh mutton Appropriate amount
- Garlic cloves Appropriate amount
- Gluten Appropriate amount
- Green onions Appropriate amount
- Hand-rolled flour Appropriate amount
- Hot pot meatballs Appropriate amount
- Millet pepper Appropriate amount
- Mushrooms Appropriate amount
- Oyster mushroom Appropriate amount
- Pepper Appropriate amount
- Red soup hot pot base A bag
- Tofu skin Appropriate amount
- Various vegetables Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- crystal powder Appropriate amount
- ginger slices Appropriate amount
- grass carp half
Steps
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First let's prepare the bottom of the pot....get the ingredients ready...
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Bake the peppercorns in a dry pan first... until crispy...
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Then put it into the one you usually use to pound garlic and mash it. (Forgive me, I really don’t know what this is called. You can understand it by looking at the picture.)
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Put a lot of oil in the pot, add Sichuan peppercorns and slowly stir-fry the aroma in a small pot...
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Then add a few large handfuls of dried chili rings.... Also stir over low heat...
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Stir-fried Sichuan peppercorns and chili rings, use a slotted spoon to set aside...
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Cut the onion, ginger and garlic into hair....
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Make sure the oil in the pot is enough. If it feels too little, you can add a little more... Add one-third of the chopped onions, ginger, and garlic... Stir-fry over high heat until the flavor...
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Then add two tablespoons of bean paste.... stir-fry until red oil....
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Add boiling water.. (Of course, it would be better if you have stock or bone broth. Due to time constraints, I didn’t have time to make bone broth, so I used boiling water)
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After boiling, cook for two or three minutes. Then use a slotted spoon to take out the contents...throw them away...
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Then add a bag of hot pot base ingredients... (If you don't like spicy, you don't need to add it because the fire oil in the pot is enough.) I also added some millet peppers, which are very spicy...
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Because I didn't use bone broth, it wasn't fresh enough, so I added some chicken juice... I usually use Totole's chicken juice, but I just bought this one when I went out today... It feels ok... This way our pot base is ready. Pour into the hot pot pot, add the crushed peppercorns just now, and the dried chili rings that you just stir-fried... Put down two-thirds of the onions, ginger and garlic. It's OK... The spicy hot pot pot base is complete... Let's prepare the dishes...
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In Ningxia, of course, I have to have mutton. I cut the mutton by hand and put some lettuce underneath. I buy fresh mutton because I always feel that the mutton slices in the supermarket are synthetic and unsafe. And the mutton cut by my own hands is more delicious.
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Set aside the fungus and serve as a base for lettuce...
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Beef meatballs...lettuce base...
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Sesame fish balls, lettuce base...
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Hand-cut beef...lettuce base...
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Hand-rolled powder....
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Tofu skin....
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Oyster mushroom....
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Grass carp slices are placed on the plate....
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Vegetables...
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Vegetables....
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Broccoli garnish... Mushroom cutter flower platter....
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Squid rings, lettuce base....
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Crystal powder, very delicious....
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Gluten...these side dishes given are just the way to eat them in various places...you can match them according to your favorite dishes...
