Recipe: how to cook Chinese food, Spicy Incense Pot

Spicy Incense Pot originated in Chongqing, characterized by hot, spicy, fresh and fragrant. Although it has a spicy taste, it is quite popular in most countries. The taste is very delicious, a variety of ingredients can be matched, can satisfy the appetite of most people, cooking time is short. Especially it is loved by young people.

INGREDIENTS:

• mushroom, lotus root, wood ear, snow pea, broccoli, coriander, bell pepper, etc
• crab stick, shrimp, fish ball, spam, etc.
• spring onion, ginger, garlic
• quail egg
• star anise, Sichuan pepper, amomum tsao-ko，amomum villosun loue，nutmeg, bay leaf, dried chilli pepper
• broad bean paste，butter hot pot soup base, salt, sugar

INSTRUCTIONS:

Step 1: prepare meat and vegetables.

Step 2: spices.

Step 3: remove the shrimp line.

Step 4: hot pot soup base.

Step 5: cook and peel the quail eggs.

Step 6: wash and cut vegetables.

Step 7: meatball and seafood.

Step 8: peel garlic and cut spring onion.

Step 9: blanch vegetables.

Step 10: put spice in hot oil over low heat, pick out after the aroma comes out.

Step 11: heat dried chilli pepper for a while.

Step 12: transfer out and set aside.

Step 13: stir-fry ginger, spring onion and garlic with left oil.

Step 14: stir-fry shrimp until the colour changes.

Step 15: put broad bean paste.

Step 16: stir-fry evenly.

Step 17: put butter hot pot soup base.

Step 18: stir to melt and mix evenly.

Step 19: put blanched meatball and crab sticks.

Step 20: stir evenly.

Step 21: put vegetables, dried chilli pepper, add salt and sugar.

Step 22: stir for a while.

Step 23: transfer out and decorate with some coriander. DONE❕

Enjoy~

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