Sour and Spicy Hot Pot Noodles
Hot Pot Ramen 1 copy | Cabbage leaves 3 tablets |
Hand-made fish balls 7-8 pieces | ham sausage 1 root |
Black fungus Small handle | Mung bean sprouts 100 grams |
Pixian Doubanjiang 1 scoop | Ginger 1 block |
Garlic 4 petals | Onion 1/4 pieces |
Chives 1 small handful | Quail eggs 2 |
Light soy sauce 2 scoops | White sugar 1 scoop |
balsamic vinegar 1 tablespoon | Pepper and sesame oil Appropriate amount |
Peppercorns 10 | Bibimbap and Seaweed Appropriate amount |
Step 1
Have all ingredients ready.Step 2
Heat the soup pot and add a little oil. Add peppercorns to cold oil and fry over low heat until fragrant. Fry the Sichuan peppercorns until fragrant, add slices of ginger and garlic, and saute onions until fragrant. Add 1 tablespoon of Pixian bean paste and stir-fry until red oil appears. Add 1 tablespoon of sugar and stir-fry.Step 3
After the sugar is stir-fried, pour in the light soy sauce and stir well. Add hot water. When the bottom of the pot is boiling, add the fish balls and ham sausage slicesStep 4
Boil the fish balls for a while, then add cabbage leaves, mung bean sprouts and soaked black fungus. Cook until green vegetables are broken. Lay 2 quail eggs.Step 5
Boil the quail eggs and add them to the hot pot ramen noodles. Let the ramen noodles spread and season with salt. Cook the ramen until it is cooked for 8 seconds and add 1 tablespoon of oyster sauce. Drizzle in 1 tablespoon balsamic vinegar.Step 6
Drizzle in a little pepper and sesame oil.Step 7
After turning off the heat, add the leek segmentsStep 8
Sprinkle a little bit of bibimbap and seaweed to garnish.Step 9
✅Complete✅ Cooking tips for sour and spicy hot pot noodlesVinegar is easy to evaporate, so put it in last. If you put it in too early, the vinegar aroma will evaporate.
The leeks are also put in last. If you put them in too early and cook for a long time, the leeks will turn black.