Main Ingredients:
Lamb Rolls: 150g; Beef Rolls: 150g; Hot Pot Balls: 250g.
Auxiliary Ingredients:
Baby Bok Choy: Appropriate amount; Cabbage: Appropriate amount; Rape: Appropriate amount; Wood Ear Mushrooms: Appropriate amount; Enoki Mushrooms: Appropriate amount; Potatoes: Appropriate amount; Shiitake Mushrooms: Appropriate amount; Frozen Tofu: Appropriate amount; Duck Blood: Appropriate amount; Noodles: Appropriate amount.
Seasonings:
Pixian Douban Sauce: Appropriate amount; Salt: Appropriate amount; Scallions: Appropriate amount; Ginger: Appropriate amount; Garlic: Appropriate amount; Thirteen Spices: Appropriate amount; Star Anise: Appropriate amount; Cinnamon: Appropriate amount; Bay Leaves: Appropriate amount; Dried Tangerine Peel: Appropriate amount.
Taste: Medium Spicy; Cooking Method: Boiling; Time: One Hour; Difficulty: Easy.
Steps for Cooking Spicy Hot Pot with Red Broth (No Additives or Preservatives, No Hot Pot Base)
Cut the scallions into sections, crush the ginger, peel the garlic, and prepare all the spices.
Add some oil and salt to the pot, stir-fry the scallions, ginger, garlic, and all the spices until fragrant, then add Pixian Douban Sauce and Thirteen Spices to stir-fry until the oil turns red.
After stir-frying evenly, remove from the pot.
Wash the large bones, blanch them in boiling water, and then remove them from the pot. Boil the bones again in water to make soup. I boiled it for a total of 2 hours (including the next step of adding spices to stew).
When it is almost done, add the stir-fried spices and continue to cook. Scoop out a bowl of soup to be added later when eating halfway. Then add water and continue to cook. Add salt to taste at this time.
Let’s eat~~~ Homemade~~~ No need to worry about food safety issues in China~~~~
