Spicy pot
By VicentaLakin
SPICY POTS ARE VERY POPULAR WITH HOT EATERS BECAUSE OF THEIR HEIGHTS. THE SPICY BASE IS AVAILABLE IN THE FORM OF SALT, SUGAR, PEPPER, ETC., DEPENDING ON THE POPULATION. IT'S A LONG PREPARATION, BUT IT'S EASY TO MAKE. IT'S MY FAVORITE
Recipe Recommendations
- pork belly 100g
- shrimp balls appropriate amount
- Shanxi Xiaobanuzi appropriate amount
- shrimp dumplings appropriate amount
- bean bubble appropriate amount
- Yuba appropriate amount
- wide powder appropriate amount
- Pleurotus eryngii appropriate amount
- mushrooms appropriate amount
- straw mushroom appropriate amount
- Flammulina velutipes appropriate amount
- baby vegetable appropriate amount
- spinach appropriate amount
- oil wheat appropriate amount
- carrots appropriate amount
- broccoli appropriate amount
- onion appropriate amount
- coriander appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Pi County bean paste appropriate amount
- Spicy fragrant pot base 1 bag
- cooking wine appropriate amount
- white sesame appropriate amount
- dried chili appropriate amount
- medium spice
- fried
- an hour
- simple
Steps for Spicy pot
1
The leaves cut two parts of the water, and the blue flowers and carrots matured eight times
2
Maroons are eight years old
3
It takes a lot of time to start with
4
Gold needle mushrooms, apricot mushrooms
5
Mushrooms, herbs and twigs
6
onions cut about 4 cm long, 4 cm long. garlic rinsing off the skin
7
Five flowers cut
8
A small amount of edible oil in the pot (which is not too much because of the fragrance and oil in the base), a little dry chili and soybean bean sauce (which is more salty than the population) and red oil
9
I'm going to join you
10
Put it in five flowers and make some oil. Wine
11
Add Maroon and Bean products to the fire
12
Join the fungus
13
We'll end up with a little wine。
14
It's better to put a little fragrance on the platter。Spicy pot Make Tips
1. The flavor of Malatang varies from person to person, and the dishes can be adjusted based on personal preference. Generally, a combination of meats, tofu products, meatballs, root vegetables, and leafy greens tastes best. Do not use too much of each ingredient, or the total amount will be too much to finish and will make stir-frying difficult.
2. Sprinkle a little cooking wine just before taking the pot off the heat to enhance the flavor.
3. I generally prefer to eat Malatang the next day after it has been left over; it tastes more flavorful, but it is not very healthy.
4. Malatang is very spicy and oily, so it is best to pair it with some cooling beverages that help reduce internal heat.