The practice of spicy incense pot blends the spicy flavor of the Sichuan -Chongqing area, and brings together a variety of ingredients, and the meat is matched with vegetables to achieve a fragrant pot.It is reported that the spicy incense pot also originated from Tujia flavor. It gathers the strengths of each family. When making, you need to pay attention to the various ingredients in advance. It should be crispy and soft.
Practice of seafood spicy incense pot
食材准备螃蟹100克，鸡肉50克，猪肉50克，香菇，杏鲍菇，土豆100克，豇豆，胡萝卜，藕适量，油盐，葱姜蒜，桂皮，花椒，八角，干辣椒，辣椒粉，Seafood sauce, spicy sauce, chicken essence, soy sauce, and pepper.
Method step 1. Wash all the vegetables, and then cut the potatoes, Pleurotus eryngii, shiitake mushrooms, carrots and lamb slices, cowpea cut;
2. Add raw powder and old soy sauce after slicing chicken and pork. Mix the salt and marinate for a while.
3. Half a pot of oil in the pot, fry the pork and chicken and remove it, then fry all the vegetables into the pot until the bean is discolored;
4. Leave a little base oil in the pot, add ginger garlic, cinnamon, star anise, dry pepper and peppercorns, and then stir -fry the crabs for 2 minutes;
5. Then add chili powder, seafood sauce, spicy sauce and then pour into meat slices and vegetables, add salt, chicken essence, pepper and soy sauce and stir well.
The hot atmosphere in the small post is hot in winter to make it warm in winter.
Family spicy spicy pot method
食材准备大虾10只，墨鱼1只，螃蟹少许，五花肉60克，莲藕1节，莴笋1节，胡萝卜1段，香菇少许，黑木耳少许，葱蒜，香菜，冬笋，豆瓣酱，辣椒酱，Seafood sauce, rice wine, raw soy sauce, star anise, dried pepper, pepper, grass fruit, cinnamon hungry fragrant leaves.
Method step 1. Cut the pork belly into thin slices, remove the shrimp, wash the crab, cut the cuttlefish with a flower knife, cut the garlic and carrot into pieces, and sliced ??the mushrooms, winter bamboo shoots and Lina octon;
2. Put water in the pot. After boiling, hot carrots and fungus are scalded, and then put it in the boiling water of the ingredients for half a minute.
3. Put more oil in the pot, put all the spices in, slowly blow the spices to the brown, and then take the spice oil;
4. Wash the pan, pour the spice oil, add dried peppers to fry the fragrance when it is hot, then add ginger and garlic, stir -fry the onion section;
5. Add 2 spoons of Douban sauce, 1 spoonful of chili sauce and seafood sauce, stir fry medium heat and stir -fry the pork belly until the skin yellow, then add crab and prawn stir -fry;
6. Then the cut in cuttlefish will taste, add various vegetables, stir -fry the color, add raw soy sauce, and collect the juice.
The small post thinks it is more troublesome to use the hot pot base to fry the bottom of the pot, which is simpler.

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