making method of Spicy Hot Pot

ingredients:

(according to your hobby Types of raw materials,

Rabbit waist 50 g hairy belly 50 g eel 50 g pig ring throat 50 g lunch meat 50 g duck sausage 30 g vegetarian vegetables:

lotus root slice 80 g lettuce 80 g wax gourd 50 g vanilla 50 g dried bean curd 50 g cabbage 80 g cauliflower 50 g green head 80 g

seasoning:

butter 250 g vegetable oil 100 g Pixian Douban 150 g Yongchuan bean Black soy sauce 50 grams of rock sugar, 10 grams of pepper, 5 grams of pepper, 2 grams of dried pepper, 30 grams of mash juice, 20 grams of Shaoxing wine, 20 grams of ginger rice, 10 grams of refined salt, 10 grams of grass fruit, 10 grams of cinnamon, 10 grams of white bacteria, 10 grams of chili noodles 1500 grams of fresh soup

1, Make brine. Put the wok on the wok, cook the vegetable oil until 6 ripe, add Pixian Douban (chopped first) and crisp, immediately stir-fry ginger rice and pepper and immediately add fresh soup. Then add Douchi of Chung antler, fine rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried pepper, grass fruit and other seasonings. After boiling, beat off the foam to form brine.
2, make the main material. Wash the vegetables, cut the rabbit waist, eel and duck intestines into 2 cm long and wide squares; cut the hairy belly and pig ring throat into about 4 cm square. Cut the luncheon meat into thin slices about 4cm square; vegetarian vegetables cut into thin slices of about 3cm. With washed bamboo sticks, dress the dishes into a string of about 30 or 40 grams.
3, perm. The brine pot is placed on a hot fire to keep it boiling. All kinds of dishes are scalded with strung bamboo sticks and cooked according to the heat of different dishes.
4, dipping. Blanch ripe dishes on a plate filled with chili noodles and stir-fried salt, dip them in chili and salt according to your taste. Whether or not to dip in it is more or less up to you.

problems that are easy to occur and solutions:

the finished products made by ironing are not cooked. The main ingredients used in Spicy Hot Pot should be relatively easy to mature. Do not use raw materials such as chicken wings, chicken feet, duck feet, beef and other materials that are not easy to blanch. Eel, belt fish and other dishes, ironing time should also be longer, ironing this kind of raw materials do not swing too much, too fast, master the heat, there will not be uncooked problems.