Sichuan Cold String

2024-06-17 14:59:52 763

I am a Sichuan spicy girl who loves spicy food and hot pot. Especially in winter, I love to eat hot pot and string together troublesome delicacies. There are many hot pot restaurants on the streets and lanes of Chengdu. Hot pot, Spicy Hot Pot, and cold dishes are one of Chengdu's special cuisines< br>

Details of ingredients

Hot pot ingredientsHalf bag
Douban sauce2 spoons
Spicy Sauce1 spoonful
vegetableModerate (choose according to personal preference)
pepper10g

Technique

difficultybeginner
workmanshipcook
tasteSpicy and Spicy
timeThree quarters of an hour

Steps to make Sichuan Cold String

1. Wash the bamboo skewers thoroughly, add an appropriate amount of water to the electric hot pot, boil the bamboo skewers and turn on the heat.
2. Wash vegetables thoroughly and set aside for use.
3. Cut the beef into thin slices and add cooking wine. Marinate with bean paste for 10 minutes. Slice potatoes, wash vegetables thoroughly, and use boiled bamboo skewers to stick.
4. For electric hotpot, heat over medium heat and pour in an appropriate amount of rapeseed oil. Then add ginger and garlic slices, bean paste, and spicy sauce and stir fry until fragrant.
5. Then add the hot pot seasoning and continue to stir fry the dried chili until fragrant.
6. Finally, add the broth and choose to bring to a boil over high heat.
7. To make cold skewers, I have chosen to boil it in high broth for 3 or 4 hours. This way, the soup will be more fragrant and better.
8. A spicy cold skewer is ready.