SPICY HOT POT RECIPE RECIPES
SICHUAN SPICY HOT POT RECIPE - FOOD.COM
Found and completely ADORED from http://yireservation.com, this recipe is not mine. I have been looking for this recipe for years now and finally, it's here for your enjoyment. Re-posted so that the Food.com community can enjoy it and the nutrition facts would be available :)
Total Time 3 hours 30 minutes
Prep Time 30 minutes
Cook Time 3 hours
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Make the base stock by combining beef or pork bones or chicken skeleton with water, ginger, scallion, bay leaves. Bring to boil then simmer for 3 hours. Alternatively, season with the bouillon of your choice to skip the 3 hours of boiling bones.
- To make the aged-spicy paste, chop the Szechuan Spicy Bean Paste, soaked dry chili, ginger, garlic, and black bean. Combine 4 tbsp of oil and all the chopped ingredients, cook in low heat for 10 minutes. Stir frequently. Add the rest of the dry spices and cooking wine and sugar to the paste. Continue to cook in low heat for another 30 minutes then turn off the heat.
- Before serving the hot pot, combine the aged-spicy paste with base stock and bring to boil. Add additional ginger, dried chili, and salt to taste.
- Enjoy the spicy goodness!
Nutrition Facts : Calories 1575.8, FatContent 161.3, SaturatedFatContent 66.9, CholesterolContent 224.7, SodiumContent 92.8, CarbohydrateContent 5.2, FiberContent 1.6, SugarContent 0.7, ProteinContent 19.5
SPICY HOT POT RECIPE - SIMPLE CHINESE FOOD
I just wanted to eat a spicy dish, so I was lazy to make a spicy pot to eat!
Provided by Pinger WOYGN
Total Time 1 hours
Yield 3
Number Of Ingredients 13
Steps:
- Wash the chicken drumsticks, chop into small pieces, add 20 grams of spices and marinate for more than two hours
- Prepare the side dishes, the side dishes can be prepared according to your favorite
- Lettuce slices, lotus root slices, mushrooms cut in half, sweet peppers, green peppers, onions, chopped green onions, ginger and garlic slices
- Slash the shrimp from the back, pick out the mud sausage with a toothpick, wash it and set aside
- Pour cooking oil into the pot and heat it up
- Add ginger, garlic and peppercorns and stir fry to create a fragrance
- Add chicken thighs and stir fry
- Stir-fry the chicken thighs to change color, pour in onions, and continue to stir-fry the shrimp a few times
- Add the remaining fragrant pot ingredients and stir fry evenly
- Add in mushrooms and lotus root and stir-fry evenly
- Add boiling water
- Bring to a boil, turn to medium heat and simmer for ten minutes. The chicken thighs I used are tender, so it’s just right to simmer for ten minutes
- Add lettuce and simmer for about five minutes
- Add chili and stir fry a few more times, taste the salt taste is right, you are ready to cook
- Add scallions and stir fry a few times before serving, and then sprinkle in cooked sesame seeds.
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