Description:The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young Taste: Chilli Make the difficulty: It is (elementary) to cut the mound Make time: 20 minutes The materials: Bottom material of hot hot... Fragrant searing hot-pot in Sichuan

• The style of cooking is classified: Sichuan Cuisine | Private savings dish | Suit the taste of both old and young
• Taste: Chilli
• Make the difficulty: It is (elementary) to cut the mound
• Make time: 20 minutes

• The materials: Bottom material of hot hot pot;
• Condiment: Fish ball, quail egg, one hundred leaf, JINZHEN MUSHROOM (sic), pork luncheon meat, vegetables, bean curd, heart(wear 1 representative all one's dreams come true, 2 representatives have mutual affinity, have paid attention to wear 3ing, accept the consequences by oneself in Kazakhstan) . . . Everything is all right, you like food!
• The fragrant searing hot-pot method in Sichuan:
• 1,Various materials are worn into bunch;
  2,Cook one water (try hard mouth to be heavy pan, if it is mouth little pan that try hard dark, in a word not can take all materials of) ;
  3,Water is quenched into the bottom material of hot pot after being open;
  4,According to eating the apt familiar intensity of the material, put bunch and boil successively;
  
  
  
• Note:
• I the lot pot every village buy from high mountain (whether individual feel a little light, recommend everybody) ,Without can will all doing. If there is friend of one pot of young animals of alcohol, have the desk directly after proposing putting on bunch strongly, boil while taking one pot of young animals of alcohol, that is the best! ! !