spicy balsamic pot
By MaxDurgan
In the spicy fragrant pot, this is a kind of delicious food that makes people miss. It gives people too much pleasure on their taste buds and warmth in their hearts. Every dish in the dish has a taste. The unique seasonings in Sichuan are carefully matched to highlight the characteristics of each different dish, making it complex and multi-sensory.
Recipe Recommendations
- lotus root appropriate amount
- mushrooms appropriate amount
- cauliflower appropriate amount
- fungus appropriate amount
- squid appropriate amount
- shrimp appropriate amount
- pork belly appropriate amount
- duck intestines appropriate amount
- fish ball appropriate amount
- fish tofu appropriate amount
- dried chili 80 grams
- Jiang appropriate amount
- garlic appropriate amount
- onion appropriate amount
- white sesame appropriate amount
- coriander appropriate amount
- Pi County Douban 2 tablespoons
- hot pot seasoning 50 grams
- cooking wine 1 tablespoon
- sugar 2 tablespoons
- octagonal 2 blocks
- pepper 5 grams
- grass fruit one
- clove 1 grams
- kaempferol 2 grams
- fennel 5 grams
- meat bandit one
- cinnamon 1 block
- geranyl 2 tablets
- oil appropriate amount
- medium spice
- fried
- half an hour
- ordinary
Steps for spicy balsamic pot
1
Prepare squid, shrimp, pork belly, duck intestines, fish balls, and fish tofu. Peel the pork belly and cut into thin slices, wash the squid and cut into slices, remove the shells and mud lines of shrimp, and wash the duck intestines and cut into sections.
2
Peel and wash lotus root, soak the fungus in water, remove the stalks and wash.
3
Cut lotus root into thin slices, remove the roots, wash and shred the mushrooms into small pieces, and wash and pick the cauliflower into small flowers.
4
Prepare bubble beans and dried beans.
5
Prepare the dressing.
6
Prepare Pi County bean paste and hot pot base.
7
Put the other ingredients except the pork belly into boiling water and blanch them in turn. Pay attention to the heat. Just boil the crispy ingredients a little, not until soft.
8
To make five-spice oil, first put the oil in the pan, add star anise, pepper, dried pepper, tsaoko, kaempi, cinnamon, fragrant leaves, carnions, and cloves, and heat over low heat until the spices are fried to a brownish yellow. Remove the spices and don't want them; put the dried peppers in the five-spice oil, fry them until fragrant, and fry them slowly over low heat. Remove them immediately after the oil turns red and smells out, drain the oil for later use.
9
Add the pork belly and stir-fry to get oil, slowly stir-fry until it is dry and delicious, and serve.
10
Put the five-spice oil into the pan, add the Pi County watercress and hot pot seasoning and stir-fry until fragrant. Add ginger and garlic and stir-fry until fragrant.
11
Add the ingredients in turn, add the ones that are not ripe first, and the ones that are easy to cook later. Stir well, add the cooking wine and stir well. Add the dried peppers that have been fried beforehand and fry them together.
12
Add the dried peppers that have been fried beforehand and fry them together. Add sugar, salt, and chicken essence to taste, stir-fry well, and use a large bowl to remove and sprinkle with sesame seeds and cilantro.spicy balsamic pot Make Tips
1. You can choose ingredients according to your own taste. The amount of each dish can be 50 to 100 grams. It is better to have no more than 8 varieties per pot. 2. Most of the ingredients in the spicy pot need to be processed in advance, blanched with water or fried with oil, so that it is easy to stir fry quickly. Drain the processed ingredients, otherwise the spicy fragrant pot will contain water, which will affect the taste. 3. Finally, the seasoning should be added with salt according to the watercress and hot pot seasoning you put.