Spicy Hot Pot

Flavor: Spicy; Cooking method: Stir-fry; Time required: Half an hour; Difficulty: Ordinary.

Detailed steps for cooking Spicy Hot Pot

Vegetables: Lotus root, potato, green beans, carrot, celery, chicory, choy sum, scallion, white onion, bean skin, coriander.

Meat: Pork balls, hot pot balls, cooked chicken breast, cooked shrimp, pure meat sausage, finger sausage.

Blanch the potato and lotus root slices, cut the celery into sections, blanch the bean skin into wide strips, and set aside in cold water.

Fry the green beans, wash the choy sum and chicory, and set aside.

Shred the white onion, slice the carrot, and cut the scallion, ginger, garlic, dried chili, and coriander according to the picture, and set aside.

Thaw the meat and cut it according to the picture.

Heat the oil in a wok, add more oil than when stir-frying vegetables, and stir-fry scallion, ginger, garlic, and dried chili until fragrant.

Add a spoonful of Pixian bean paste and stir-fry until the oil turns red.

Add shredded white onion and sliced carrot, half a teaspoon of five spice powder, half a package of spicy hot pot sauce, and half a bowl of water.

Add the cut meat, stir-fry evenly, add a spoonful of sugar, a spoonful of oyster sauce, and a spoonful of soy sauce.

Stir-fry evenly and add the lotus root slices, potato slices, and celery sections.

Add the fried green beans.

Finally, add the bean skin, choy sum, and chicory.

Stir-fry the greens until cooked, sprinkle with chicken essence, and turn off the heat. Sprinkle with coriander and serve.