What Peppers in Hot Pot?

First, let's talk about how to make five-spice oil. This oil, due to the flavors of the spices it absorbs, will be particularly fragrant.And then there is the Sichuan hot pot with Apart from stir-frying,it can also be used for making,It can also be used for preparing cold dishes.. Makes: In a wok, put in some oil and add the following spices:star anise, sesame seeds,dried red chili peppers, cassia fruit, cardamom, cinnamon, and cloves.Cook over low heat until the spices turn a brownish-yellow color, then remove the spices; use only the oil. 2. Prepare the ingredients for stir-frying in spicy hot pot:mushrooms,remove the stems and wash them, cutting them into small pieces; mushrooms,also remove the stems and wash them, cutting them into small pieces; Chinese green onions, peel, wash, and cut into thick strips;lotus root, remove the skin, wash, and slice thinly;wood ear mushrooms, soak in water, remove the stems, and wash.pork belly, remove the skin and cut into thin slices;Chinese parsley, remove the roots and old leaves, cutting them into segments;broccoli, snap off small florets and wash. In short, all prepared ingredients should undergo preliminary processing.3. Put all ingredients except pork belly in boiling water to blanch; pay attention to cooking time—slightly cook vegetables like Chinese green onions for a crispy texture, do not overcook. Most of the ingredients needed for Sichuan hot pot require prior processing by blanching or frying, which facilitates quick stir-frying. Drain the prepared materials well; otherwise, your spicy hot pot will be too watery.4. Clean the surface of dried chili peppers with a wet towel and cut them into segments; do not remove seeds, unless using lantern peppers. Try making it yourself! Prepare a Sichuan hot pot.5. Heat the wok, add five-spice oil, and cook over high heat until fragrant but avoid burning; drain the chili peppers once red and aromatic, then set aside to remove excess oil.6. Add pork belly and stir-fry until it becomes crispy. If you do not like pork belly, you can directly stir-fry Sichuan and seasoning. 7. Stir-fry Sichuan and seasonings until red oil is produced and fragrant.8. Add ginger slices and garlic, stir-frying them until fragrant. 9. Add ingredients in order—those that can withstand high heat first (like mushrooms, broccoli), then those that cannot (like Chinese green onions); quickly stir-fry all the materials evenly after adding cooking wine to mix well.10. Add blanched dried chili peppers and stir-fry together. Add sugar, salt (depending on personal taste, as Sichuan and seasonings already contain some), chicken essence (according to individual preference), season to taste, then transfer to a large bowl and sprinkle with sesame seeds and cilantro.Slice the ginger and garlic, sauté them. 9. Add the ingredients sequentially, placing heat-resistant materials first (such as mushrooms, cauliflower) and less heat-resistant ones later (such as green bamboo shoots), quickly stir-fry until evenly combined, then add cooking wine and stir-fry again.10. Add the fried dried chili peppers to stir-fry together. Add sugar, salt (depending on your preference; there is already salt in and hotpot seasonings), monosodium glutamate (according to individual taste) for seasoning, stir-fry until well combined, then transfer to a large bowl and sprinkle with sesame seeds and coriander to garnish. Done.