How about spicy hotpot?

Hot and Spicy No.1 Hotpot Restaurant was a hotpot restaurant chain jointly invested by Huang Xiaoming, Li Bingbing, Ren Quan, Huang Bo, He Jiong, Jing Boran and other celebrities. According to the information provided, Hot and Spicy Hotpot No. 1 Restaurant had good taste, good environment, and a large, clean and tidy shop. The hotpot base should taste good too. The base of the Hot and Spicy No.1 Hotpot Restaurant was directly flown over from Sichuan, and the taste was authentic. The recommended dishes were spicy beef, duck intestines, crispy meat, heart-shaped mutton, and so on. Hot and Spicy No.1 Hotpot Restaurant was also loved by some celebrities, such as Tong Liya. The addresses of Hot and Spicy No.1 Hotpot Restaurant included Beijing Sanlitun Restaurant and Xidan Joy City Restaurant. As for the details such as the joining information and joining fees of Hot and Spicy Hotpot No. 1, the information provided was not detailed enough to draw a conclusion.

There were many ways to make spicy hotpot, and the following was one of the common methods. First, pour an appropriate amount of water into the pot and boil the water over medium heat. Then, he poured the base of the spicy hotpot into the water and mixed it evenly with chopsticks. According to the order of meat, fish, soy products, and vegetables, he placed the ingredients that had been skewered in advance into the pot. The meat had to be boiled in advance until it was 80% cooked before adding the next ingredient. Finally, he added the vegetables, covered the lid, and simmered for 30 seconds before turning off the fire. He placed the cooked ingredients into a bowl and scooped an appropriate amount of chili oil soup base. This was a simple and delicious method of making spicy hot pot.

Mala Tang was a traditional specialty snack that originated from Leshan, Sichuan Province. It was also one of the unique dishes in Sichuan and Chongqing that could represent the "Sichuan taste". It tasted spicy and fragrant. It was a simple and quick delicacy, and it was more convenient than hotpot. Malatang was originally created by boatmen and trackers, who needed fast and rich meals when they were busy with work. They built a campfire with simple stones and earthen jars, added river water, vegetables, and seasonings, and ate them. This method of eating spread because it was simple and feasible, forming the embryonic form of Mala Tang. Mala Tang was spicy, salty, fresh, and fragrant. It was mainly made of chili, pepper, Sichuan salt, gourmet powder, and cooking wine. The English translation of Malatang was SpicyHotPot, which highlighted the spicy characteristics.

There were many ways to make spicy hotpot, but the basic steps were similar. First, he poured a suitable amount of water into the pot and heated it until it was boiling. Then, he poured the base of the spicy hotpot into the water and stirred it evenly with chopsticks. Next, according to the order of meat, fish, soy products, and vegetables, he placed the ingredients that he had skewered in advance into the pot. The meat needed to be boiled until it was 80% cooked before adding the next ingredient. Finally, add the vegetables, cover the lid, and simmer for 30 seconds before turning off the fire. He placed the cooked ingredients into a bowl and scooped an appropriate amount of chili oil soup base. The specific seasonings and ingredients could be adjusted according to personal taste.

Spicy hotpot base could be used to make spicy hotpot. First, boil the hotpot base with soup or water, and then cook the processed meat and vegetable ingredients. In addition, he could also boil the hotpot base with a small amount of stock or clear water. At the same time, he could cook the ingredients with clear water and then pour the soup on the ingredients. This would save more time. The specific method could be adjusted according to personal tastes and preferences.

There are many ways to make spicy hotpot, but we can come up with the following steps: 1. "Prepare ingredients: beef, konjac, yellow throat, tripe, enoki mushroom, tricholoma mushroom, matsutake mushroom, potatoes, ginger, onions, luncheon meat, dried chili, dried pepper, salt, chicken essence, rock sugar, fermented glutinous rice, white wine, soup stock (boiled water, chicken soup, bone soup), etc." 2. Corned beef: slice the beef and marinate it with egg white, cooking wine, starch, pepper powder, chili powder, and a little salt for more than 4 hours. 3. At the bottom of the frying pan: Put more oil in the frying pan and pour in spices such as chili, pepper, onion, onion, ginger, and garlic. 4. Prepare the side dishes: Wash and slice or cut the side dishes such as konjac, yellow throat, tripe, enoki mushroom, tricholoma mushroom, and potatoes. 5. Soak the chili: soak the dried chili and pepper in hot water for 15-20 minutes, filter out the water, and then crush them into glutinous rice cake chili. 6. Stir-fry the base of the pot: pour the vegetable oil into the pot and heat it up. Add in the ginger slices, coriander segments, onion segments, and shredded onions. Fry until golden yellow and remove it. 7. Add the base of the pot: filter out the water from the soaked chili and pepper and pour them into the bottom of the pot. 8. Add the stock: pour the stock (boiled water, chicken soup, bone soup) into the pot. 9. Adding seasonings: Add ginger slices, garlic cloves, green onions, and other seasonings. 10. Cook the side dishes: Put the side dishes into the pot and cook them. 11. Boiling beef: Put the marinated beef into the bottom of the pot and cook it. 12. Prepare the dipping sauce: Take an appropriate amount of chili and pepper from the hotpot seasoning set according to your taste, add them into boiling water and soak them for about 15 minutes. Sift the water out and add them into the dipping sauce. The above are the steps of making spicy hotpot according to the search results provided.

Mala Tang was a traditional specialty snack that originated from Sichuan and Chongqing. Its characteristics were numb, spicy, and hot. The main dish of Mala Tang was vermicelli. The ingredients could be added with meat and green food according to personal taste to make it more delicious and nutritious. The process of making spicy hotpot was relatively simple. First, the vermicelli was cooked in the chicken soup, then the pepper, chili, and other seasonings were added. It was best to pour a little chicken soup. The taste of the spicy hotpot could vary according to one's personal taste and could be modified according to one's preferences. Mala Tang also emphasized on eating while it was hot. Only then could one experience the spiciness of the dish. In short, Mala Tang was a spicy and delicious snack that made people drool and leave a lingering aftertaste.

There were many ways to make a spicy yellow and spicy Ding hotpot. The following was a common method: 1. Prepare the yellow spicy dices: Wash the yellow spicy dices and marinate them with cooking wine for a period of time to increase the taste. 2. " Prepare the side dishes: You can choose all kinds of vegetables, such as pickled peppers, pickled ginger, ginger and garlic, onions, pickled radish, and so on. 3. [Prepare the bottom of the pot: You can use broth or homemade hotpot base and boil it.] 4. Stir-fry seasoning: Stir-fry ginger and garlic with oil, then add them to the bottom of the pot and boil. 5. Boiling the yellow spicy dices: Put the marinated yellow spicy dices into the pot and cook them. 6. Add the side dishes: Put the prepared side dishes into the pot and boil them to let the side dishes taste. 7. [Seasoning: According to personal taste, you can add cooking wine, gourmet powder, chicken essence, salt, pepper powder, sugar, and other seasonings.] 8. Plate: Place the cooked yellow spicy diced and side dishes into a bowl or plate. 9. [Garnish: You can sprinkle coriander, chives, sesame oil, etc.] The above was a common method of making spicy yellow and spicy Ding hotpot. According to personal taste and preference, it could be adjusted and invented.

Hot Fire Kung Fu Mala Tang was a chain restaurant that mainly served Mala Tang. According to the description in the first document, the restaurant and dishes of Hot Fire Kung Fu Mala Tang looked very appetizing. The spiciness was refreshing and did not hurt the stomach. The recommended dishes were chicken gizzards, beef, lotus root slices, and potatoes. The fourth document mentioned that the Hot Fire Kung Fu Mala Tang infused Dongpo's culinary culture into the traditional Mala Tang, creating a unique taste of the Hot Fire Kung Fu Mala Tang. The fifth document mentioned that Hot Fire Kung Fu Mala Tang was famous for its secret soup and was recognized by consumers. However, there was no specific evaluation of the taste and service quality of the Hot Fire Kung Fu Mala Tang. Therefore, based on the information provided, it was impossible to determine the specific quality of the Hot Fire Kung Fu Mala Tang.

Laoniang Mala Tang tasted especially good. The soup base was made from dozens of traditional Chinese medicines and chicken soup. It was fresh and fragrant. The environment in the shop was clean and the price was moderate. The average price was about 15 yuan per person. Laoniang Mala Hotpot was very popular in the market and attracted many consumers. Although there were not many dishes in the shop, the soup base was rich and the taste was light. Overall, Laoniang Mala Tang was a restaurant brand worth trying.