Spicy and hot-You Are Foodie

By Levy
28

Spicy and hot

Family version with abundant hair and blood.

Main Ingredients

Auxiliary Ingredients

Garlic 6 petals
ginger 1 piece
Scallion 1 piece
green pepper 1

Seasonings

Cow bone soup 1 small basin
Oyster sauce 1 spoon
Dry pepper 1 small handle
Sichuan Pepper 1 spoon
Hotpot seasoning 1 piece
Douban sauce 1 spoon

When stir frying hot pot base ingredients, be sure to stir fry slowly over low heat to prevent the pot from getting burnt. The tripe must not be scalded for too long, as it is prone to aging.

Step 1 . Prepare all the side dishes and seasonings.

Step 2 . Pre cooked beef bone soup.

Step 3 . Heat the wok and cool the oil. When the oil temperature is 30% hot, add scallions, ginger, garlic, and bean paste and stir fry.

Step 4 . Add the hot pot base and slowly stir fry over low heat until it melts.

Step 5 . Boil the beef bone soup and remove any residue from the soup.

Step 6 . Add vegetables to the soup and cook until cooked.

Step 7 . Remove the cooked vegetables and set them aside.

Step 8 . Continue to add duck blood and luncheon meat to the soup until cooked.

Step 9 . Take out the cooked duck blood and luncheon meat and put them in a basin for later use.

Step 10 . Continue to add tripe, squid, and hand rolled noodles to the soup, blanch for 2 minutes, and then scoop into a bowl.

Step 11 . After boiling the soup, pour it into a basin and add chopped scallions, diced green peppers, Sichuan peppercorns, and dried chili peppers on top. Heat the oil in a separate pot and let it boil until it hits the top.

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