It combines four flavors: numbing, spicy, fresh, and fragrant, making it an unforgettable dish. As the first bite of ingredients slides into the mouth, the taste buds are immediately conquered by the numbing and spicy stimulation. The fusion of chili and spices bursts into a flaming heat sensation in the oral cavity. With each chew, the ingredients gradually release their delicious juices, with hidden essence dancing on the palate, leaving a person intoxicated. Please help me translate this into English.
Ingredients for Spicy and Fragrant Hot Pot
| Potato | one |
| Lotus root | 200g |
| Meatball | 250g |
| Vegetable | 300g |
| Freshwater shrimp | 200g |
| Green onion | 6g |
| Ginger | 5g |
| Garlic | 6g |
| Small chili pepper | 4g |
| Dried chilli | 3g |
| Sichuan Pepper | 3g |
| Hot pot seasoning | 8g |
| Bean paste | 4g |
| Soy sauce | 3g |
| Zanthoxylum oil | 5g |
| Essence of chicken | 3g |
| Sugar | 3g |
| Cooked sesame | 4g |
| Coriander | 5g |
Steps:
1.Prepare the ingredients. Fresh potatoes, wash and peel, slice them. Fresh lotus root, wash and slice it. Assorted meatballs such as beef, pork, fish, etc. Assorted vegetables like broccoli, long beans, corn, etc. Peeled and deveined shrimp, washed thoroughly. A piece of hot pot seasoning paste and doubanjiang (broad bean chili paste). Some soy sauce, chili oil, chicken stock granules, and white sugar. Chop some green onions, ginger, garlic, and small dried chili peppers for later use. Soak some dried chili peppers and Sichuan peppercorns in hot water to soften them. Finely chop some cilantro for garnish.
2.Blanch the sliced potatoes and lotus root in a pot of boiling water. This helps remove excess starch and impurities, and slightly softens them. Then add the prepared meatballs and vegetables to the same pot. Blanch until all the ingredients are cooked through. Remove everything from the pot and set aside.
3.In another pot, bring water to a boil and add the shrimp balls and shrimp. Cook for about 5 minutes, until they become plump and fully cooked. Remove them from the water and set aside. Be careful not to overcook the shrimp.
4.Heat up a wok or large pan and add an appropriate amount of cooking oil. Once the oil is hot, add chopped green onions, ginger, garlic, small dried chili peppers, dried chili peppers, and Sichuan peppercorns. Stir-fry until fragrant. These spices will bring a unique spicy and numbing sensation to the dish. Stir-fry them together. Add the hot pot seasoning paste and slowly melt it over low heat until it dissolves and releases its aroma. Then add doubanjiang, soy sauce, chili oil, chicken stock granules, and white sugar. Continue to stir-fry until all the seasonings are well combined and fragrant. Be careful not to burn the seasoning paste.
5.Add the blanched vegetables and meatballs to the wok or pan. Stir-fry over high heat until they are evenly coated with the seasoning mixture, well colored, and flavorful. Adjust the salt or other seasonings according to personal taste. During the stir-frying process, you can add some water to increase moisture and prevent burning. Keep stirring with a spatula to ensure even heating and flavoring of all ingredients.
6.Finally, sprinkle roasted sesame seeds and chopped cilantro on top as garnish. This will enhance the appearance and aroma of the dish.
Tips
1.When blanching the ingredients, you can adjust the time based on the size and hardness of the food to maintain its desired texture.
2.The amount of hot pot seasoning paste and seasonings can be adjusted according to personal taste.
3.You can add other seasonings or ingredients according to personal preference, such as garlic sprouts, mushrooms, etc.
Spicy and Fragrant Hot Pot not only satisfies our taste buds but also offers a unique social experience. Friends gather around, sharing this feast filled with flavors and aromas, engaging in conversations and laughter that fill the air. Within the fiery pot, we can feel the passion and vitality of life, as if all worries and stresses are swept away by the scorching spiciness.