I really want to eat hotpot, in this small rural village looking at the restaurant’s mandarin duck pot menu is no appetite.
Goose I have never tried to do hotpot, one is to feel the trouble two is in Chengdu when you go out to eat I why bother, but also encountered to eat to eat in a hotpot shop to eat a bad taste no taste of hotpot let me think hotpot is really a door of advanced dishes, so big shop have failure so I am more reluctant to do it myself.
Until! Today! Made this fondue for the first time! Rely on common sense! I decide! Those awful fondue restaurants should go out of business NOW NOW NOW NOW!!!! The first time an amateur like me made fondue it tasted like it could spike 1/3 of the places I’ve eaten at!!! How can you live with yourselves
Hot pot ingredients (cut into small pieces)
|1/3 pack (transparent packaging preferred)|
|Five of them.|
Garlic (cut in half)
Garlic paste, green onions, parsley
How to Make Szechuan Butter Hot Pot
Heat the oil in a hot pan, [high heat high heat high heat] then add the onion, ginger, garlic, pepper, sugar, stir-fry for about half a minute (don’t burn it).
Then add the bean paste and stir-fry to taste.
Cut the hot pot ingredients into small pieces, put them into the wok (medium heat medium heat medium heat medium heat) and fry, stirring constantly to avoid a paste.
When melted and fragrant, pour into a small saucepan and cook [add boiling water].
Crushed garlic is preferred, green onions, cilantro, sesame oil (buy better sesame oil) – standard at hotpot restaurants.
Lunch meat, spicy beef (with a tenderloin fillet and an egg), beef tacos, assorted frozen meatballs
Potatoes, sliced lotus root, dried bean skins (soaked in water for 1 hour), seaweed, cabbage, lettuce, bean sprouts, tofu.
Hotpot ingredients come in clear wrapped cubes with flakes of dried chillies and fragrant leaves – the six-pot I used was super tasty!
Because there is no rapeseed oil, so the use of sunflower oil, the advantage is not a lot of smoke, so the oil medium hot when you put the spices fried, oil is not hot enough to fry the aroma; oil is too hot onion, ginger and garlic a pot on the paste, so the fire to master.