Spicy pot
By VicentaLakin
The content is mixed up with tungsten, spicy, spicy, naturally formed and processed. ... It appears that the foods in the north and south of the sky are integrated into a pot, just as the fashion world combines colours and colours. Spicy pots with a unique taste of spicy, fresh and fresh, fragrance of the entrance, long taste.
Recipe Recommendations
- lotus root slices 200
- Malaysian scallop tofu 100
- bean skin 100
- cuttlefish ball 100
- shrimp 100
- fish ball 100
- fungus 100
- Flammulina velutipes 100
- pork belly 100
- sausage 100
- spinach 100
- Spicy fragrant pot seasoning 50 grams
- garlic appropriate amount
- dried chili appropriate amount
- sesame appropriate amount
- coriander appropriate amount
- green onions appropriate amount
- slightly spicy
- fried
- half an hour
- simple
Steps for Spicy pot
1
Let's get the dishes cleaned up and the phenol can match itself. I like inkballs so much. Put all the food aside.2
IF YOU LIKE IT, BLOW ALL THE FOOD WITH HOT OIL, AND IF YOU'RE AFRAID OF TROUBLE, BOIL IT WITH FRESH WATER AND GET BACK UP.3
Then you put oil in the pot, heat it up and put it in garlic and dry peppers, onions turn up the scent, you put all the food in it, you add pre-prepared spicy sauce and then you flip it, and when the spicy sauce comes out of the pot, you'll be fine