New Year’s Eve Recipe-Spicy Hotpot

Main ingredients:
Chicken thigh or beef slices, luncheon meat (about 500g), tofu, potato slices, lettuce, fungus, hot pot sausage, enoki mushrooms, shiitake mushrooms, vermicelli or wide vermicelli, soybean sprouts, cabbage leaves
Excipients:
Sichuan peppercorns, dried chilies, garlic cloves, ginger, green onions, bay leaves, bean paste, Pixian bean paste, spicy hot pot base

Production steps:
Prepare materials:
Prepare all the main ingredients and auxiliary ingredients, wash and slice them for later use.

1. Preheat a dry pan, add appropriate amount of oil, add peppercorns, dried chili peppers, garlic cloves, ginger, green onions, bay leaves, etc., and stir-fry until fragrant.

2. Add appropriate amount of bean paste and Pixian bean paste, stir evenly, and stir-fry until red oil emerges.

3. Pour in the spicy pot base ingredients and continue to stir-fry until fragrant.

4. Add meat ingredients:
Add chicken thighs or beef slices and stir-fry until color changes.

5. Gradually add vegetables and other ingredients:
Add potato slices, bean skins, lettuce, fungus, hot pot sausage, enoki mushrooms, shiitake mushrooms, vermicelli or wide vermicelli, soybean sprouts, cabbage leaves, etc., stir-fry evenly.

6. Add appropriate amount of water to cover all materials.

7. Cover the pot and cook over low heat for a while to allow the ingredients to fully absorb the flavor and reduce the juice.

When the soup is thickened and the vegetables are cooked, you can take it out of the pot and enjoy.

Precautions:
The heat should be moderate and should not be too hot or greasy to avoid burning the ingredients.
Remove the vegetables after they are cooked to avoid overcooking and affecting the taste.