Spicy pot
By VicentaLakin
The north wind is blowing, the cold winter has arrived, and the warm food that has been silent for a long time has become a pet on the table. It's still the spicy pot. It's so hot and it's so hot, it's so warm, it's so full of fragrance. The fragrance of the spicy pot is mainly on the sauce, and friends who like it can choose Sichuan pepper instead of pepper. I naturally love pepper without adding red pepper and adding a spicy taste. The fragrance pots are very chosen, they are kept as much as they please, and they are cooked as long as there is no conflict between them. Today this spicy pot is highly appreciated by the family, and my family's babies, who don't usually eat spicy, eat much while drinking. Eat a hot hot hot hot pot in the cold winter, and it's so happy...
Recipe Recommendations
- ribs 300 grams
- chicken feet three
- chicken legs a
- dried fungus four flower
- potatoes two
- cabbage appropriate amount
- pickled pepper ten
- ginger a
- garlic cloves six-petal
- pepper a small handful
- soy sauce appropriate amount
- red bean paste appropriate amount
- peanut oil a little
- shallots appropriate amount
- cooking wine appropriate amount
Steps for Spicy pot
1
Prepare raw materials, dry wood ears with cold water hair, ribs, chicken legs, chicken claws with clean water for two hours with a proper amount of wine, and torn into small pieces with a culinary wash
2
Ginger and garlic
3
Chicken claws are washed off your nails
4
Chicken leg wash with a knife
5
It's a small piece of fragrance
6
The wood washes off the roots and tears them to pieces
7
Potatoes go to wash their skins and cut them in pieces
8
Put a proper amount of peanut oil in the pot. Hot
9
A little more
10
Add ginger, garlic petals, peppers, peppers
11
Join the ribs, chicken legs, chicken claws, twirling, a little bit of raw smoke, a little bit of swirling, a little bit more
12
Add the right amount of water
13
Put on a little fire, cover the lid and boil it for half an hour
14
Add potato chips, cabbage, mussels, evenly mixed
15
When the potatoes are ripeSpicy pot Make Tips
1. Meat ingredients are not blanched; cooking wine is used directly to remove the gamey smell. If you prefer to blanch, you may do so first.
2. The amount of broad bean paste depends on the quantity of ingredients; the saltiness should be appropriate without adding extra salt.
3. If you don't have pickled peppers, you can substitute them directly with dried chili peppers.
4. When stir-frying the ribs, fry them a bit longer to ensure the spicy flavor is better absorbed and they are basically cooked through.
5. For ingredients that are already basically cooked, it is best to add boiling water; do not add cold water to boil.
6. Cabbage can be added last to keep it fresh. Personally, I think potatoes need a short cooking time, so I put them in together.