Spicy incense pot originated from Jinyun Mountain in Chongqing. It is a fusion of local spicy flavors of Chuanxiong. The spicy pot is derived from Tujia flavor and is a common practice of local people. It is characterized by hemp, spicy, fresh, fragrant, oily and mixed. Although the spicy pot is a spicy taste, it is quite popular among national diners. It is said that Sichuan belongs to the basin and belongs to the plain area. When the humidity is heavier, it is like to cook a large pot of vegetables together with various seasonings. Whenever there are important guests, they will eat the cauldron. Add meat, seafood, poultry, and even game to the cooking. The dishes are fried or boiled beforehand. They can absorb the flavor of various meats and side dishes, add their own flavor and flavor, and mix them up. "One pot of incense." The taste is very delicious and very popular with the public.
The shrimps are removed from the shrimps and cut in the back of the shrimps. After cleaning, put in the cooking wine and marinate for about 40 minutes. Sprinkle a little powder and mix well. Heat in a hot pan and fry until red. After the chicken wings are immersed in cold water for 1 hour to remove blood, add a little salt and cooking wine, sprinkle with the powder and mix well, fry in the pan until golden on both sides, and remove for use.
Cold water bubble black fungus
Boil a pot of water, cook the prepared side dishes until 7 minutes, and remove the cold water for use.
Onion, ginger, garlic, pepper, hot oil, incense, add red oil watercress and spare dishes stir fry evenly add the amount of soy sauce, the right amount of salt, the amount of oyster sauce, water amount. Cook until 3~5 minutes
After the pan, sprinkle with sesame or parsley according to your taste, chopped green onion.
Fool-like operation, the rookie becomes master.