Does anyone know what are the seasonings for the dry pot or incense pot used in the restaurant?

To make a spicy fragrant pot, the taste is very important.

In fact, the method is very simple.

Blanch the ingredients with water, and then stir-fry them with spicy spices.

I've used Kuke Yibai before, it's easy to make and it tastes great.

How to make the incense pot: 1Raw material preparation:

About 600 grams of meat and vegetables in total (sliced meat, vegetables: mushrooms, lotus roots, potatoes, cauliflower, cabbage, onions, etc.), 35 grams of COOK100 spicy pot ingredients, garlic and dried chili peppers. 2.

Blanching with water or frying with oil: Wash the vegetables and cut them into pieces or sections, then blanch the meat and vegetables with water or fry them in oil, respectively, and remove them for later use. 3.

Stir-fry: Heat the oil in the pot, add the garlic segments, dried chili pepper segments, and COOK100 spicy fragrant pot ingredients and stir-fry until fragrant, then add meat and vegetables and stir-fry evenly, and use a large bowl to sprinkle sesame seeds and coriander with an appropriate amount. Note:

The meat slices can be replaced with squid, shrimp, meatballs, shutters, etc., and the amount of spicy fragrant pot ingredients can be adjusted appropriately according to personal preferences.

You can buy it from Taobao.

There are many kinds of them on the Internet.