Spicy pot
By VicentaLakin
Most people in the North love salt, spicy, fresh and smelly, and because of the unique taste of the spicy pot, which allows people to accept the spicy wind as fast as roasted lamb, it is possible for people who like this dish to do it at home, both to reap a unique sense of achievement in cooking and to bring a sense of cooking to their friends and friends during the spring festival. Follow my steps and start cooking for everyone
Recipe Recommendations
- chicken wings 1000 grams
- Finger belly sausage 300 grams
- squid rings 500 grams
- Squid flower 500 grams
- Pleurotus eryngii 150 grams
- Agaricus bisporus 150 grams
- mushrooms 150 grams
- onion 50 grams
- garlic cloves 50 grams
- dried chili 30 grams
- shisanxiang 2 grams
- the pepper 30 grams
- pepper 10 grams
- ginger slices of 6
- drunkard's spiced peanut 80 grams
- sesame 30 grams
- cumin 25 grams
- soy sauce 100 grams
- soybean oil 200 grams
- coriander 20 grams
- salt appropriate amount
Steps for Spicy pot
1
Seafood is boiled into the pot until boiling water is boiled, and this process is repeated twice。
2
We need to use our time to cook seafood. Tastes tend to be determined by your taste, and the right amount is not necessarily a death rule, but my spices are for reference。
3
Put the chicken wings together with the navel sausages, put two spoons of salt and ginger onions in order to sterilize, preferably with a few mouths in the wings。
4
Cook mushroom slices, remember to cook twice。
5
Let's get ready. Step one: boiler. The hot pots are oiled, the fires are set, the flames are in the clear, the fire is in the clear, the fire is in the clean, and it's easy to make it taste less. Onions can be turned into yellow, peppers can change color。
6
First, the chicken wings and the belly sausages will be fried, one or two sauces will be decorated, while the slow turnover will be even, and then the two spoons of salt will continue to be flat。
7
The water must be dried up and the fire must be closed。
8
Once the plate is full, the sesame pellets and the alcoholic peanuts will be even, and the cuisine will be ready. Bon appétitSpicy pot Make Tips
When the food is ready, with meat and mushrooms, I choose to boil it with hot, salty and dirty water, and even with chicken wings, it is not easy to boil the bones with mutilated blood. It is best to put a knife through a few deep mouths, which are both delicious and rotten, and make time-saving. Slicing of mushrooms must not be less than two times, and while indoor cultivation is much cleaner, two times can help to reduce the amount of tusk. Seafood products are also boiled for disinfection. They need to be boiled twice to clear water. That's the problem with the spicy pot, which is much easier to make. Since domestic gas pressure is lower than in restaurants, friends who like to fry and who want to get high may try to cook at home in flames, slow but hot, but not as bad as two feet of fire in restaurants。