Pork belly 300g Potato 350g
Lotus root 200g Pleurotus eryngii 100g
Celery 100g Red Cabbage Pepper Half
Onion 20g Ginger 20g
Dried chili 20g Zanthoxylum bungeanum 5g
Light soy sauce 5g Hot pot ingredients 20g
Spice 10g Salt 6g
Cooking wine (or rice wine or white wine) 5g Corn oil 20g
rapeseed oil 70g cilantro 10g
Chives 10g
How to make pork belly Illustration of how to make spicy hot pot pork belly that surpasses Sichuan restaurants 1

Step 1

Heat the pot slightly and add 20g of base oil Illustration of how to make spicy hot pot pork belly that surpasses Sichuan restaurants 2

Step 2

Oil temperature 4When it's hot, add the pork belly (I went shopping in the afternoon and there really wasn't any better pork belly in the market), stir-fry until it's brown, squeeze out half of the fat from the pork belly, and set aside. Illustration of how to make spicy hot pot pork belly that surpasses Sichuan restaurants 3

Step 3

Heat the oil from the pork belly➕70g rapeseed oil Illustration of how to make spicy hot pot pork belly that surpasses Sichuan restaurants 4

Step 4

Heat the oil to 70%, add the hot pot ingredients, green onions, ginger, Sichuan peppercorns, and pepper segments (I cut them with scissors) and spices (the usual spices used for braised vegetables are fine. I added bay leaves, cinnamon, galangal, grass, fruit, star anise, white paper, and two other types that I don’t recognize. ) Illustration of how to make spicy hotpot pork belly that surpasses Sichuan restaurants 5

Step 5

After the hot pot ingredients are stir-fried and all the ingredients are fragrant, you can add the reserved pork belly. Illustration of how to make spicy hot pot pork belly that surpasses Sichuan restaurants 6

Step 6

Stir-fry for about a minute. Add the sliced ​​king oyster mushrooms and stir-fry until the king oyster mushrooms are slightly wilted. Illustration of how to make spicy hot pot pork belly that surpasses Sichuan restaurants 7

Step 7

Add the cut potato slices and lotus root slices (after cutting the lotus root slices, soak them in water and a few drops of lemon juice for 2 minutes to prevent the lotus root slices from oxidizing and turning black) Illustration of how to make spicy hot pot pork belly that surpasses Sichuan restaurants 8

Step 8

Stir-fry over medium heat or a large pot for about 15-20 minutes (regarding medium or high heat, it depends on the condition of your own pot. The medical stone pot I use is completely non-stick and can be stir-fried over high heat, as long as the water in the dish evaporates in time. (just fine), fry until the potatoes break when touched with a shovel, pour in 5g of rice wine (cooking wine or white wine), and stir-fry for 1 minute Illustration of how to make spicy hot pot pork belly that surpasses Sichuan restaurants 9

Step 9

Add 8g of salt (the amount of salt can be increased or decreased according to your own taste), celery and red pepper, stir-fry for half a minuteIllustration of how to make spicy hot pot pork belly that surpasses Sichuan restaurants 10

Step 10

Turn off the heat, add chopped green onions and coriander, mix well and it’s ready to serve! Illustration of how to make spicy hot pot pork belly that surpasses Sichuan restaurants 11

Step 11

The super large spicy hot pot is ready. The amount I made is suitable for 3-4 people! The taste is absolutely delicious! Pork Belly Cooking Tips

When frying spices and Sichuan peppercorns, you must use rapeseed oil. The flavor produced by the collision of rapeseed oil and Sichuan peppercorns cannot be replaced by other oils. If you use other oils, the taste will definitely be greatly reduced. Personally, I feel that rice wine or white wine tastes better than cooking wine. If there is no rice wine at home, then add white wine. Generally, there is white wine at home, so I just add white wine. The pork belly must be stir-fried until it is brown and shriveled. My baby is in a hurry to eat my pork belly today.The meat is not fried enough. When soaking the lotus root slices in water, you must add a few drops of white vinegar or lemon juice. If you do not use hot pot ingredients, you can put 20g of bean paste instead, but it is best to add ➕3g of chicken essence to enhance the flavor. Sichuan cuisine is very particular. Even though it is spicy and fragrant, the taste of Sichuan cuisine is mostly supported by chicken essence and MSG!