spicy balsamic pot

1

Prepare five sesame oils. Blanch the aniseed, pepper, tsaoko, fragrant leaves, cinnamon, and nutmeg in water, drain and set aside. Select the ingredients, clean them, slice them into sections and break them into small pieces... Blanch the water separately. (I blanched the vegetables directly with spicy water)

2

Put oil in the pan, fry the blanched spices over low heat, slowly fry until brownish yellow, and remove the spices. You can fry this more. Personally, I think that the spicy fragrant pot is still more oily. In addition, you can also use this oily frying dish. Of course, if you fry it too much, add more spices to make it taste better.

3

Heat the pan, add the five-spice oil, and add the dried peppers (I put ordinary dried peppers and the chubby ones, cut the ordinary ones into both ends, and don't want the pepper seeds), fry them slightly and remove them, don't fry them to discolor them. Just have a fragrance. Add the Pi County bean paste + Sichuan or Chongqing hot pot base, stir-fry the red oil, and add the onions, ginger and garlic.

4

At this time, you can put vegetables, first put broccoli, mushrooms, etc., then put soy products, semi-finished meat (lunch meat, fish balls, fish tofu, etc.), and finally put celery pieces, green bamboo shoots, etc. After stir-frying evenly, add some sugar, salt (depending on the situation, the chili sauce already has salt), and chicken essence. Add the dried peppers that have been fried before and stir-fry well. Place on a plate and add coriander and serve.

I have prepared a little too many ingredients. Don't blanch potatoes and sweet potatoes for too long, as long as you can stick them through with chopsticks. I used 2 spoonfuls of hot pot base and bean paste each. I think it's just slightly spicy, and it's okay to eat it at home. If you like to eat pork belly, you can stir-fry the pork belly after frying the peppers, then add hot sauce. The rest of the steps will be the same. I blanch fish balls, fish tofu, but I don't have lunch meat. Try to choose ingredients in the spicy fragrant pot that do not like to come out of water. Blanching the ingredients in water is not only for the sake of cooking quickly, but also for fear of water coming out during frying.