Recipe: Chongqing spicy pot

Home Cooking Recipe: Chongqing spicy pot


This is the first dish I added in the kitchen. I watched the cooks feel ashamed than I am, but I know that I am still young and have a lot to learn, I will work hard. The reason for the Chongqing spicy pot is that the taste is more spicy, and the materials used basically use the base of Chongqing hot pot, which is different from some other spicy pots. Click on the picture to see the big picture. The taste is super good.



  1. Pour the right amount of oil into the pan, turn to a small fire after the hot pot, pour in the five spices, and fry until golden.

  2. At the same time, the dishes are washed and cut, and the hot water is cooked to 5 maturity. The cooked ones must be cooked first, and cooked easily. Then pick up and drain the water.

  3. Turn the oil pan into a big fire, pour in the pepper, pepper, ginger, onion, garlic, stir-fry until fragrant.

  4. Pour the bean paste and hot pot bottom in the oil pan and stir-fry until fragrant.

  5. Then pour in the dish and stir-fry it.


In fact, I am not very clear about the specific grams. Chinese food is not as strict as Western food. It is so strict that the weighing is electronic. Everyone should look at the appropriate dosage. About the hot pot bottom material is the kind that the supermarket buys. I haven't written some basic steps, and it's not difficult in general.

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