Who knows how to make hot pot? It's the kind of copper hot pot that burns charcoal.

Chicken skeleton 1/2

Duck skeleton 1/2

Pig bone 400g

400 grams of ribs

Lycium barbarum 20 g

5 grams of Amomum tsaoko

Caoshen 10g

Jujube 20g

50 grams of ginger

Chicken essence 1 teaspoon (5g)

2 teaspoons of black pepper (10g)

Garlic100g

50 grams of onion

5 tablespoons cooking wine (75 ml)

2 teaspoons of salt (10g)

Flushing material:

Mutton Chop

duck

fans

Frozen tofu

skin of soya-bean milk

gluten

Tofu puffs

lotus root

soybean sprout

Giant algae

incline one's ear

potato

sweet potato

Pea bean sprouts

Cabbage.

step

1.

Peel the scallion and cut it into large pieces. Beat the ginger well (without peeling it).

2.

After washing chicken skeleton, duck skeleton, pig bone and ribs, blanch them in boiling water for 2 minutes (to remove blood and impurities). Take it out and rinse it repeatedly.

3.

Put the scalded chicken skeleton, duck skeleton, pork bone and sparerib into a cold water pot (cold water is 4-5 times of solid matter), and add cooking wine, chicken essence, ginger and onion. First, boil it with high fire and skim the floating foam from time to time, then keep it slightly boiling for 2 hours with low fire, and finally filter out the soup for later use.

4.

Pour the prepared broth into a copper pot with charcoal fire, then add Lycium barbarum, Amomum tsaoko, ginseng, red dates and garlic together, and season with salt and sweet pepper.

5.

After the juice is boiled, rinse the ingredients in the pot respectively.