Spicy incense pot is super simple, you can make it at home and it's cheap. Can it be better than a restaurant? Spicy incense pot is a kind of stew-like thing, and the materials used are very flexible. Whether it is seafood, local products, meat, vegetables or fruits, you can basically add them as long as you like. Then this dish is especially popular with everyone. But this dish looks more complicated, and most people may not even think about cooking it at home, but I am different. I must cook it at home. So today, I will give you a bunch of incense from home so that we can taste this special food at home. Let's have a look.

Ingredients: Pleurotus ostreatus, all kinds of meatballs, water gluten, water tofu, tremella, Flammulina velutipes, oil wheat vegetables. Broccoli, eggs (you can add whatever you like), Pixian bean paste, ginger, onion and garlic, dried Chili, monosodium glutamate, soy sauce, vanilla, spicy pot bottom material (hot pot material is also acceptable) and white sesame.

Method step 1. First, food processing: sliced Pleurotus ostreatus, sliced meatballs twice, sliced water gluten, sliced tofu in half, sliced onion and ginger, etc. Then take out the pot and boil water. After the water is boiled, put the hard-to-cook ingredients such as meatballs, tofu and water gluten into the pot and cook them. When they are almost cooked, put the vegetables and easy-to-cook ingredients into the pot and cook them again. After all the materials are boiled, pick them up and drain them for later use.

2. Then boil the oil. After the oil is boiled, add a spoonful of Pixian bean paste, stir-fry Pixian bean paste with low fire, then add the spicy pot bottom material, stir-fry it again, melt the hot pot bottom material, add the dried pepper and onion garlic, stir-fry evenly, add a spoonful of soy sauce, sprinkle with a spoonful of edible salt, and put all the cooked ingredients into the pot after the edible salt melts.