Hello everyone, this is Wang Gang
Today I will share with you a Sichuan dish
Spicy Hot Pot Skewers
First let's prepare some bamboo sticks and put them into a pot.
Then add water to boil and cook for 10 minutes.
The purpose of this step is to clean the bamboo sticks.
Next let's start to process the raw materials
Prepare 500 grams of duck intestines to scrape the fat in it.
Then add some table salt (about 20 grams)
Add some cooking wine (about 30 grams)
Grab the duck intestines for 3 minutes.
The purpose of this step is to remove mucus and odor from the duck intestines.
After 3 minutes, add clean water to wash the duck intestines.
Prepare 200g of Maodu (cow hairy tripe)
Cut the Maodu into strips
Then wash the Maodu several times.
Prepare a fresh grass carp (about 800 grams)
Fillet the fish.
This step can be handed over to the stall owner.
Then slice the fish into 3 mm slices.
Fish fillets cannot be too thin
This will prevent the fish from broke during boiling
Prepare crayfish 300g
Cut the pliers off first (to prevent pinching your fingers)
Then wash the crayfish.
Prepare fresh prawn 300g
Devein the prawn
Then let's string all the raw materials with the bamboo sticks.
For who like vegetables, you can add any vegs as your preferences.
Next let’s start preparing the spicy soup base.
Prepare homemade spicy hot pot bottom 500g
Cut it into small pieces
You can find it in all major Chinese supermarkets
Prepare 30 grams of garlic and cut into small pieces.
Prepare 20 grams of ginger and cut into thin slices.
Prepare two scallions and cut into small pieces.
Add 5 grams of Sichuan green peppercorn
Add 10 grams of dried chili
In addition, prepare 10 grams of rock sugar.
Also 10 grams of sweet rice wine
The next step is to make a spicy soup.
First, let's warm up the wok
Add 40 grams of vegetable oil after the wok is hot
Heat the oil to 60% heat (180 degrees Celsius)
After the oil temperature is 60%, put in the peppercorn and dried chili.
Then add the prepared ginger, garlic and scallion
Use medium heat to stir fry a few times.
After the fragrant comes out, add in the spicy soup base.
Then use low heat to stir fry the soup base.
Then add 2,000 grams of water.
Add the sweet rice wine and rock sugar
Then use high heat to boil the soup
Start to season after the soup is boiled
Add 2 tablespoons of salt (about 4 grams)
Add 1 scoop of white pepper powder (about 1 gram)
After adjusting the taste, pour the soup into a small pot
Then use medium heat to boil the soup before adding the raw food.
It is recommended that you put the fish separately. Otherwise, the fish fillets are very easy to break.
A spicy hot pot skewer is finished.