Spicy dry pot
By VicentaLakin
Spicy dry pots are characterized by a mix of soy, spicy, fresh, perfumed, oily. A combination of foods that have been blown up or boiled with water has been able to absorb the taste of meat and vegetables, to add its own spices, and, when mixed, to produce "a pot of incense"。
Recipe Recommendations
- pork belly 30g
- mushrooms 10g
- oil tofu 80g
- luncheon meat 100g
- bean skin 1 bunk
- old tofu 200g
- cauliflower 150g
- green pepper one
- bean paste 25g
- Zanthoxylum bungeanum 10g
- onion appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- oyster sauce appropriate amount
- Very fresh. appropriate amount
- slightly spicy
- fried
- ten minutes
- ordinary
Steps for Spicy dry pot
1
Lunch meat cut, pepper cut
2
The bean skin is cut wide and the tofu is washed clean
3
I'll get you some flowers, some mushrooms and water
4
The old tofu is cut in thick, and it's fried to yellow on both sides
5
Peppers, garlic, peppers, peppers, onions, gingermegs
6
No oil in the pot, no meat in the bouquet
7
Five flowers, yellow, a little oil
8
It smells like soy sauce
9
Put it in the ready food
10
put it in the lunch meat, flip it. add a little salt and 2g pepper powder, 3g oil, 3g taste
11
And then you'll be in tofu
12
Put the garlic on. It's so sweet
13
No more salt in the end
14
Ten bucks is doneSpicy dry pot Make Tips
1. You can select ingredients based on your own taste. For a lighter taste, simply use bean paste; no salt is needed.
2. My WeChat Official Account is [个性胜过姿色]. Follow it to become Xiao Zi's friend and feel free to ask any questions you may have during the cooking process!