Raw material:
Fat beef, duck blood, enoki mushroom, oyster mushroom, hollow cabbage, fish balls, prawns.
Green onion and ginger, spicy hot pot base. [Search Recipe]
Features:
Spicy fat beef fragrant pot, a hot pot base is fixed, spicy and fragrant, mouthwatering. [Search Recipe]
Operation:
1. Prepare the ingredients to be used.
2. Thaw fat cattle in advance.
3. Handle the ingredients used.
4: Wash the cabbage and spread it at the bottom of the large bowl.
5. Fill a pot with oil and fry chives and ginger.
6. Beat in boiling water and add hot pot base.
7: Bring to a boil, add fish balls and duck blood prawns, turn to medium heat and cook for 2 minutes.
8: Add oyster mushrooms and enoki mushrooms and continue to cook for 2 minutes.
9. Scoop into a large bowl with hollow vegetables.
10. Boiling the fat beef in water until ripe.
11. Scoop the fat cow into a large bowl.
12. Pour in the soup.
Tips:
1. If the incense pot continues to heat, the soup should be more, so as not to continue to paste the pot in heating.
2, fragrant pot, pot, unclear is a large container, so as to reflect its diverse ingredients, domineering, all kinds of ingredients gathered together, tumbling in red oil. It was particularly lively.
3. Mid-Autumn Festival is coming, reunion is inseparable from dinner, and then on the table of Mid-Autumn Reunion, come to a plate of steaming, red and spicy fragrant pot, and suddenly the table will boil, praise continuously, warm stomach and heart. [Search Recipe]
Nutritive value:
Beef - Beef is the second largest meat food in Chinese, after pork, beef is high in protein and low in fat, so it tastes delicious, is loved, and enjoys "meat...
Cuisine:
Sichuan cuisine - Sichuan cuisine has a long history and enjoys a high reputation at home and abroad. Sichuan ancient known as the land of Bashu, known as the "country of heavenly prefectures", located in the upper reaches of the Yangtze River, mild climate, rainfall... All Sichuan cuisine
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