Spicy pot
By VicentaLakin
The spicy pot, which is an inexhaustible meal, gives people too much taste and warmness, and many girls like to eat the spicy pot, but it's too expensive to eat it out, so now teach people how to make a spicy pot at home, and it's a super simple practice, but it's good to eat it if it's too spicy, but if it's too hot, it's worth trying。
Recipe Recommendations
- Fresh sea shrimp 150g
- fresh squid one
- Pleurotus eryngii of 2
- small potatoes one
- cabbage 1/4 of
- shallots appropriate amount
- ginger slices appropriate amount
- garlic slices appropriate amount
- dried red pepper of 8
- coriander section appropriate amount
- Spicy fragrant pot base 100g
- cooking wine appropriate amount
- white sugar appropriate amount
Steps for Spicy pot
1
Shrimp washes up and picks up the shrimp line。
2
The fresh squid washes, rips off the skin, cuts into a flower knife。
3
The pot is open, the squid rolls up, and a little roll of it is made。
4
Shrimp fryed in a frying pan and made a spare。
5
Plate: Onions of garlic slices, dried peppers cut into seeds, fragrance cut in small portions。
6
get a bag of spicy pans ready. (100g)
7
All the ingredients except shrimp and squid are cut into separate poaching。
8
Good water mix: apricot mushrooms, potatoes, chips, cabbage。
9
In the pot, a proper amount of oil is burned to 50% of the heat and a dry chili section is fried。
10
And then it's a fragrance。
11
Put a bag of spicy casseroles in the fragrance。
12
Shrimp and squid rolls for a moment。
13
Put all the good water ingredients together in the fire。
14
A proper amount of wine and sugar is put in the pot, and a minute or two is served, and the fire is shut down and the fragrance is spilled。
15
Let's make a pot and enjoy this spicy hot pot。Spicy pot Make Tips
1. You can choose ingredients based on your own taste; 50~100 grams per ingredient is sufficient, and it is best not to exceed eight varieties for one pot.
2. Most ingredients for Malatang Xiangguo need to be pre-processed, either by blanching or deep-frying, to facilitate quick stir-frying. The prepared ingredients must be drained of excess moisture; otherwise, the dish will become watery and the texture will be affected.