Health benefits
Coriander: clears rash
Kelp: clears away heat
Baby cabbage: clears away heat
Ingredients
Cilantro ( 3 plants ) | Kelp (appropriate amount ) |
Tofu skin ( Appropriate amount ) | Meatballs ( Appropriate amount ) |
Soaked fungus ( 1 small handful ) | Soaked Shiitake Mushrooms ( 4 pcs ) |
Soaked day lily ( 1 small handful ) | Baby cabbage ( half a tree ) |
Purple Cabbage ( 1 slice ) | Longkou Vermicelli ( 1 small bundle span> ) |
Peppercorns ( 1 rub ) | Pixian Doubanjiang ( 1 spoon ) |
Hot pot base ( 1 spoon ) | Onions (appropriate amount) |
Ginger ( 1 large piece ) | Soup Treasure ( Half span> ) |
Edible oil ( appropriate amount ) | Clear water ( About three bowls ) |
How to make spicy hotpot
1. Prepare the required ingredients: wash the vegetables, and soak vermicelli, fungus, day lily, and mushrooms in advance.
2. Cut the ginger into small slices, cut the green onions into sections, and mix the bean paste and hot pot base ingredients together.
3.Put an appropriate amount of oil in the pot and heat it until it is 50% hot.Add the peppercorns and saute until fragrant and remove.throw away.
4. Add ginger slices and green onion segments and stir-fry until fragrant.
5. Pour in the hot pot base and bean paste and stir-fry until the red oil comes out.
6.Add water and bring to a boil over high heat.
7.Add half a piece of soup stock and stir to melt.
8. First put the meatballs and kelp into the pot and cook until 89 medium rare.
9.Add day lily, shiitake mushrooms and fungus.
10.Finally add vegetables and vermicelli ingredients.
11. Bring to a boil and turn off the heat.
12. Finished product picture.
Tips
If you don’t have thick soup, you can omit it, but add an appropriate amount of salt and chicken essence to taste.
You can choose vegetable ingredients according to your own preferences.The amount of ingredients in the recipe is about 2-3 people.
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