Recipe for Fat Intestine Pork Rib Hot Pot

Health benefits

Pork ribs: moist and dry

Douban Sauce: Maintaining Skin and Mucosal Health

Sichuan peppercorns: maintaining skin and mucosal health

Ingredients and materials

1 pound of pork ribs

1 pound of fat sausage

Moderate amount of sesame oil

Moderate amount of garlic paste

Moderate amount of ginger and garlic

Moderate amount of Douban sauce

Moderate amount of Sichuan pepper

Moderate amount of scallions

Moderate amount of scallions

A bag of Qiaotou hotpot base material

Salt in moderation

Moderate amount of white vinegar

Appropriate amount of brine

Moderate amount of cooking wine

Recipe for Fat Intestine Pork Rib Hot Pot

1. Wash the sausage repeatedly with salt and white vinegar, wash several times, make sure to remove the oil inside, and then put it in brine for one hour (if there is no brine, you can buy your own brine and add water instead at the supermarket)

2. Rinse the pork ribs repeatedly with clean water to remove any blood and set aside for later use

3. Cut the braised sausages and set them aside for later use

4. Heat the wok and add oil. After the oil is hot, add ginger, garlic, Sichuan peppercorns and stir fry until fragrant. Add two tablespoons of Pixian Douban (if you don't eat it spicy, you can skip it), stir fry until the red oil comes out. Add the fat sausage and stir fry. Then add the pork ribs and stir fry. Add the hot pot seasoning

5. Stir fry the hotpot base ingredients until fragrant, add a spoonful of cooking wine and stir fry until fragrant, then add an appropriate amount of water (preferably broth). Once the water boils, simmer over low heat for 40 minutes until the hotpot flavor is achieved. Add salt or MSG according to your taste to enhance the base flavor of the hotpot

6. Finally, add chili peppers, scallions, and Sichuan peppercorns according to your taste (you can skip those that are not spicy), and pair them with your favorite vegetables. Then, put them on the induction cooker and heat them up

7. Homemade recipe for Chongqing hotpot oil plates: sesame oil, garlic paste (can be added according to personal taste: vinegar, oyster sauce, scallions, coriander)

Tips

The purchased hotpot base has a weak taste. It is recommended to try the base flavor yourself when cooking, and then add an appropriate amount of salt according to your own taste. Fat intestines must be washed thoroughly and washed multiple times.

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