How to make hot spicy dip

Today, I want to share with you a home-cooked dish with a traditional snack "Mala Tang". Spicy Tang Can can be said to be the predecessor of spicy hotpot, and it can also be said to be a simplified version of hotpot. The difference is that meat and vegetables are placed on bamboo sticks. When eating, many meat and vegetables placed on bamboo sticks are placed in red-hot soup. The authentic way to eat is to eat string by string. The ingredients used in mala Tang and hot pot are generally the same. The biggest difference between mala Tang and hot pot is that it is simpler and faster. Let's share in detail how to make this spicy and enjoyable at home. Come and learn from your favorite friends. ?

Spicy hot pot

1. First of all, we prepare a broccoli, cut it into small pieces after removing the roots, cut a piece of bean curd skin from the middle into wide strips, cut several mushrooms in half after removing the hard roots, wash a handful of Flammulina velutipes to remove the roots, and cut a baby dish in half and then cut it into long strips for later use. Let's clean the ingredients one by one to remove the dust and impurities. Broccoli and mushrooms tend to hide dust, so be careful to clean them. Flammulina velutipes should be scattered by hand after washing, and a proper amount of hot pot balls should be prepared for cleaning. ?

3. Next, prepare small ingredients, garlic, chopped green onion and Jiang Mo in the same pot, grab a handful of peppers, a handful of pepper and a handful of dried peppers for later use, then prepare 30 grams of hot pot bottom material and slice it, and season it with 50 grams of butter.

After all the ingredients are ready, we start to cook the soup base, heat the pot, add a spoonful of rapeseed oil and add butter to boil. After the butter is completely melted, reduce the oil temperature to 50% heat, add onion, ginger, garlic, dried pepper, pepper, sesame pepper and stir-fry until fragrant. Be careful that the oil temperature is not too high, so it is easy to stir-fry the spices. Add 20g bean paste, add a pinch of fermented beans to enhance the flavor of the sauce, and continue to simmer for 2 minutes.

5. Then pour a proper amount of water along the edge of the pot, add 5g of salt and 5g of chicken essence. Because it is a hot dish seasoning, it can be better tasted. At this time, turn to high fire and continue to cook for 3 minutes, so that the flavor and spicy taste of the sauce can be integrated into the soup. After 3 minutes, we took a spoon, poured broccoli into the soup base and scalded it. Spoons are mainly used to prevent residues from entering the dishes and affecting the appearance. After boiling for about 1 min, the broccoli can be taken out. Don't cook broccoli for too long, so as not to lose its crisp taste.

6. Then put the bean curd skin and mushrooms into the pot and cook them. When cooked, put it on a plate for later use. Then cook baby cabbage and Flammulina velutipes in turn, then add hot pot balls and cook for 2 minutes, so that the balls can absorb the soup base. After the meatballs are cooked, put them in a plate, and finally scoop a spoonful of soup base and pour it evenly on the side dishes. Serving is delicious.