Do you know how to fry the bottom material of hot pot?

Ingredients: pork bonzi bone1500g beef bonzi bone1500g chicken claw bone 500g ginger 50g onion150g cooking wine100g chicken essence150g monosodium glutamate 75g fried chafing dish base 750g dried Chili 75g vegetable oil.

Method:

1 pig bonzi bone and bovine bonzi bone are washed and broken; Wash the chicken claw bones; Ginger is broken; The onion is knotted.

Blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then cook them with low fire until the soup is milky white, and pat off the dregs to get fresh soup.

3. Divide the chafing dish bottom material into five parts, put them into five chafing dishes respectively, then add about 2500g of fresh soup to each chafing dish, then add chicken essence and monosodium glutamate, add vegetable oil to the frying pan and fry until cooked, and then sprinkle 25g of dried pepper150g and pepper into each chafing dish respectively. At this time, the hot pot can be served, and it can start working after cooking for a few minutes. Stir-frying of chafing dish bottom material (based on 5 portions of chafing dish bottom material)

Ingredients: vegetable oil 2500g butter1500g Pixian watercress1500g dried pepper 250g ginger100g garlic 200g onion 300g rock sugar150g mashed potato juice 500g star anise100g Sanay 50g cinnamon.

Method:

1 vegetable oil is refined first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.

2. Put the wok on medium fire, stir-fry the wok, add vegetable oil to heat it, add butter to boil, add ginger, garlic cloves and onion to stir-fry until fragrant, then add Pixian watercress and Ciba pepper, and stir-fry slowly for about 1- 15 hours. When the watercress is dry, the aroma is overflowing and the pepper is slightly pale, pick the onion out of the wok.

3 Immediately add star anise, rhizoma Dioscoreae Septemlobae, cinnamon, fennel, tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. , continue to stir fry on low heat 15-20 minutes or so. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and simmer until the water in mash juice completely evaporates. At this time, remove the pan from the fire and cover the raw materials in the pan.

Turtle hot pot flavor type: salty and fresh. Features: The soup is clear and tender. Raw materials: soft-shelled turtle 1, Chinese cabbage 100g, wax gourd 100g, white radish 100g. Seasoning: refined oil 10g, monosodium glutamate 10g, chicken essence 20g, onion 5g, ginger 5g, pepper 5g, cooking wine 20g, jujube 10g, wolfberry 20g and boiled water 3000g.

Production method: (1) Cut the ginger onion into filaments 7 cm long and 2 mm thick ... (2) Slaughter the soft-shelled turtle, remove its skin and internal organs, cut it into pieces 4 cm square, and put it in a soup pot for later use. (3) Cut the Chinese cabbage, wax gourd and white radish into pieces with a length of 5cm and a thickness of 5mm, put them in a hot pot, add shredded ginger, shredded onion, monosodium glutamate, red dates, medlar, chicken essence, pepper and cooking wine, wash them with boiling water, put turtles in, and pour refined oil on the table.

Konjac duck hot pot is a new variety in Chongqing hot pot. Because of its unique production method, superior materials and delicious taste, it is popular in Sichuan and even the whole country. Cooked with Chongqing specialty konjac tofu or snow konjac duck meat, the duck is rich in flavor, smooth and soft, suitable for all ages, and the best in hot pot. Konjac has the health-care functions of lowering blood pressure, relaxing bowels and beauty beauty. If the clear soup method is adopted, it will be more popular with the elderly and more beneficial to patients with cardiovascular diseases and diabetes.

Materials: (six people)

Konjac 1000g clean duck 1 (about 1500g) duck feet 12.

Duck intestines 100g tripe 100g beef throat 100g.

Eel100g, kelp100g, bean sprouts100g.

Potatoes100g, vegetables100g.

Methods: 1. Wash the soaked konjac repeatedly, remove the astringency, remove and drain the water, and replace it with a fingerboard. Remove the duck's hair pile, claw shell and mouth shell, wash them, drain the water with gauze, put them in a cold water pot to boil, cook them on low heat until they are seven-cooked, take them out in a cool way, and cut them into small pieces 3 cm square. Wash the duck intestines and cut them into 6 cm long sections. Wash the duck's paw (preferably boneless). Clean the tripe and replace it with a piece. Remove the membrane from the throat and both ends of the cow, rinse it repeatedly, and then cut it into sections. The eel is cut into pieces about 8 cm long (blood need not be washed). Cut kelp into pieces. Wash potatoes and slice them. Wash bean sprouts and vegetables. Divide all the above materials into two parts except snow konjac and duck pieces, put them in a plate and surround the hot pot symmetrically. 2. Chop pickled peppers and chop bean paste. Put the wok on fire, heat the vegetable oil, add Chili and bean paste, stir fry, add lard, garlic, pepper and ginger (sliced), stir fry a few times, pour in the cooked duck soup, cook for more than ten minutes, add duck pieces, Lao Wei (minced), rock sugar, salt, monosodium glutamate and pepper, boil, skim off the floating foam, and then pour into the hot pot. Pay attention to adding soup and salt when eating. Duck feet, eels and potatoes can be boiled for a while. Note: If you like spicy food, you can use dried peppers instead of pickled peppers. If you add a little coriander, it tastes better. You can also use beef soup and pork bone soup instead of duck soup. Eels want to live, eat now, kill now and cut into pieces. There is konjac with water and snow in the market. Daisiya hotpot

This hot pot is a traditional variety of Chongqing hot pot, which evolved from the famous Sichuan dish "Silk Duck". Its soup is salty and fresh, duck slices are crisp and tender, silky and delicious, and have a unique flavor. It is a popular flavor variety in Chongqing hot pot.

Materials: (six people)

1 duckling (weighing about 1500g) and 6 duck gizzards 150g.

Duck's paw 6 duck's blood 250g kelp 200g.

Xiaobaicha 100g mung bean 100g auricularia auricula 50g.

Seasoning: lard 200g soy sauce 25g vinegar15g salt15g ginger 25g pepper 3g garlic15g pepper10g monosodium glutamate 3g mash juice 50g.

Methods: 1. Slaughter the ducklings, unhair them, chop off their claws, cut off their internal organs by laparotomy, blanch them in a boiling water pot, remove the water and cut them into pieces about 4 cm square. Rub duck intestines with vinegar and salt, remove mucus, wash and drain. Peel the duck gizzard, gouge out the cross knife and cut into pieces. Wash duck's paw, remove rough skin and claw head. Duck blood soaked in water, change fingers. Soak kelp in water, wash it, cut it into filaments, soak it in water and take it out. Wash and classify small white tea and auricularia auricula. Soak the green beans in a boiling water pot and take them out. The above raw materials, except duck pieces and kelp, are served in two parts, and the hot pot around them is reserved. 2. Put the pressure cooker on fire, add lard to 50% heat, add ginger slices, pepper and garlic and stir-fry a few times, stir-fry duck pieces, add soy sauce, vinegar, salt, pepper, mashed juice and monosodium glutamate, mix well, pour in water and duck soup, cover the lid, add a valve and cook for 20 minutes, cool thoroughly, open the lid and scoop it into a hot pot and skim it off. Braised kelp, duck feet and duck gizzards can be cooked first and then eaten. Mix this delicious dish with Jiang Mo, vinegar and salt for everyone. Add soup and seasoning in time when eating. Note: Green beans can't be kept for a long time, but they can be cut off to avoid yellowing. Pour out the water from mung beans. Duck soup needs to be filtered before it is poured into the pressure cooker. The kelp cross-cutting wire should not be too long, otherwise it will not be hot. Yutu hotpot

Features: salty and delicious.

Ingredients: 1 rabbit and 500g green bamboo shoots.

Seasoning: refined oil 100g, monosodium glutamate 20g, ginger 5g, garlic 5g, onion 5g, cooking wine 20g, pepper 5g and white soup 3000g.

Production method: (1) Slaughter the rabbit, remove its head, skin, internal organs and feet, wash it, cut it into pieces 4cm square, put it in a soup pot, soak it in water to remove the smell of blood, and pick it up. (2) Peel the green bamboo shoots, cut them into small pieces, wash them and put them in a hot pot basin for later use. 3) Put the wok on the fire, add oil and heat it, add ginger and garlic slices, onion and rabbit meat, stir fry, add white soup, add monosodium glutamate, cooking wine and pepper, cook for 10 minute, skim off the floating foam, pour it into the hot pot basin with green bamboo shoots, and get off the stage. Nourish black-bone chicken hotpot

Indications for nourishing black-bone chicken hot pot: strengthening tendons and bones, enriching blood and benefiting qi.

Raw materials: 20g of Angelica sinensis, 20g of Scutellaria baicalensis Georgi, 30g of Adenophora adenophora, 20 Chinese dates 10, 20 Chinese wolfberry fruits, and black-bone chicken 1.

Seasoning: 50g of refined oil, 5g of ginger, 5g of garlic, 5g of onion, 20g of monosodium glutamate 10g, 20g of chicken essence, 5g of pepper, 20g of cooking wine and 2500g of white soup.

Production method: (1) Ginger and garlic are cut into 2 mm thick nail pieces, and onions are cut into the shape of "horse ears". 2) Angelica sinensis is cut into 2cm long segments, and Scutellaria baicalensis Georgi is cut into 5mm thick slices. (3) Slaughter the black-bone chicken, remove the hair, viscera, head and feet, temporarily make a 4 cm square block, put it in a soup pot and soak it in water. (4) Put the wok on fire, add oil and heat it, add ginger and garlic slices, grapes and black-bone chicken, stir-fry, add white soup, add monosodium glutamate, chicken essence, cooking wine, pepper, angelica, Scutellaria baicalensis, jujube, Lycium barbarum and Adenophora adenophora, boil, skim the floating foam, pour into the hot pot, and get off the stage. Two flavors of hot pot (one is spicy and the other is not spicy)

Yuanyang hot pot dishes are unique in flavor, spicy and delicious, fresh and mellow, and each has its own characteristics.

Yuanyang hot pot is an innovative hot pot in Sichuan, which is made up of red soup brine from traditional hairy belly hot pot and clear soup brine from banquet chrysanthemum hot pot. This product was originally named "Double Flavor Hot Pot". The dishes that Chongqing team participated in 1983 First National Cooking Competition were named and designed by Yan Wenjun and made by senior chef Chen Zhigang. This hot pot is divided into two halves with copper sheets, creating the image of a pool. Put clear soup marinade and red soup marinade at the same time, and the hot ingredients in the pot can be arbitrary. 1985, Xiong Sizhi renamed "Double Flavor Hot Pot" as "Yuanyang Hot Pot", which is more rich in cultural charm and food interest. As a consultant to the judges of the 1983 National Cooking Competition, Pu Jie once commented on this product: "This dish is very good, but the good thing is that it has developed. It skillfully combines Sichuan traditional red soup hot pot and clear soup hot pot into one, with unique flavor and characteristics. ..... More preferable is the container of this dish. This Tai Chi pot is intriguing. " Technology: put the red and white soup into the double pot of hot pot, mix it with all kinds of animal raw meat slices and vegetables, and then rinse it. There are three famous formulas for the preparation of red soup brine. The basic condiments are soup stock (or chicken soup or beef soup), butter, Pixian douban, Yongchuan douchi, rock sugar, pepper powder, Jiang Mo, pepper, Sichuan salt, Shaoxing wine and fermented glutinous rice juice, which are required to be rich in flavor, spicy and palatable, fresh and sweet. Clear soup brine is also called white soup brine. The main seasonings are clear soup, white soy sauce and monosodium glutamate. The soup is hung with old hen, old fat duck, ham hooves, ham bones and ribs, and the soup is swept with minced meat and chicken breast until the soup is clear. Chuannantang hotpot

Raw materials preparation: beef 600g, tripe 300g, eel 150g, chicken feet 12, potato 150g, ring throat 100g, tripe, duck head, kelp, lettuce, onion and water spinach. Seasoning selection: lard, bean paste, fermented glutinous rice juice 100g, fermented soybean, ginger, kohlrabi, sprouts and pickles 50g, dried pepper 30g, monosodium glutamate 8g, sugar 35g, garlic 100g, beef soup, chicken soup and pork soup 100g.

Production and eating process: 1. Wash the sauce beef, remove the tendons, and cut into pieces with a thickness of about 0.2 cm, a length of 8 cm and a width of 5 cm; 2. Slice the beef omasum; Wash throat and cut into strips; 3. Rinse the tripe with clear water, put it in a boiling water pot, and take out the slices; 4, eel boneless, old man's head, washed and sliced; 5, chicken feet to the old skin, cut off the claw tip, wash; 6. Wash duck intestines repeatedly and cut them open; 7. After the kelp is soaked, remove impurities, wash and cut into strips; 8. Peel and slice potatoes; Wash lettuce; 9. Wash water spinach and shallots, cut into sections, and pat water spinach with a knife. The above materials are served in two parts and placed neatly around the hot pot for later use. Wash kohlrabi, sprouts and pickles, and cut into pieces respectively.

Production and eating process: 1. Wash the sauce beef, remove the tendons, and cut into pieces with a thickness of about 0.2 cm, a length of 8 cm and a width of 5 cm; Slice the beef omasum; Wash throat and cut into strips; Wash the tripe with clear water, blanch it in a boiling water pot, and take it out and slice it; The eel is boned and aged, washed and sliced; Remove the old skin from chicken feet, chop off the toes and wash them; Wash duck intestines repeatedly, cut open and cut into sections; After soaking kelp, remove impurities, wash and cut into strips; Peel potatoes and slice them; Wash lettuce; Wash water spinach and onion, cut into sections, and beat water spinach with a knife. The above materials are served in two parts and placed neatly around the hot pot for later use. Wash kohlrabi, sprouts and pickles, and cut into pieces respectively. 2. The sauce is made of oyster sauce, mashed garlic, monosodium glutamate, soy sauce and salt, and each person has a dish for dipping. 3. Put the wok on fire, heat the vegetable oil, add the bean paste and lobster sauce, stir-fry until fragrant, stir-fry the dried chili a few times, add the fermented glutinous rice juice, ginger, garlic and white sugar, cook for a while, add beef soup, pork soup and chicken soup, cook for 10 minute, remove the foam, add lard and monosodium glutamate, and cook for a while. 4, hot pot on the table, the fire boiled, sprinkled with kohlrabi, pickles, sprouts, you can eat it while it is hot. Features of the finished product: the soup has characteristics, diverse tastes, delicious and attractive, and a long aftertaste. Beer duck hotpot

This kind of hot pot is a new variety in Sichuan in recent two years, which is popular all over the country. It originated in Chongqing. Legend has it that a diner accidentally knocked a glass of beer into the pot while eating hot pot, and suddenly it overflowed with a strange smell and tasted attractive, so he began to brew hot pot with beer. Beer duck is a good food with endless aftertaste, tender and slightly spicy, slightly beer-flavored, unique flavor, with the effects of clearing away heat, appetizing, diuresis and dehumidification.

Ingredients: (eight people) fresh duck 1 (about 1000g) tripe 250g pork slices 250g pork tripe 150g luncheon meat 1 canned bean curd skin 250g lettuce 250g green vegetables 300g lotus root 300g.

Seasoning: beer 350g, vegetable oil 200g (about 135g), lard 100g, bean paste 30g, pickled ginger 30g, garlic cloves 40g, ginger 10 cloves, pepper 50g, sugar 15g, refined salt 25g and monosodium glutamate.

Methods: 1. Take out the internal organs, scrape off the duck's tip and shell, remove the residual hair, wash it, dry it with gauze, put it in a cold water pot, cook it over low heat until it is 80% cooked, and take it out and cut it into small pieces 4 cm square for use. Wash the tripe and cut it into pieces about 1.7 cm wide. Cut off the pig's belly, remove the belly, trim the oil tendon, wash it with clear water, cut off the horizontal knife, and then change it into a strip with a width of 1.5 cm and a length of about 6 cm. Slice the lunch meat and tofu skin separately. Wash vegetables, remove old leaves and take young leaves. Peel and scrape the lotus root and lettuce, and cut them into pieces respectively. All the above ingredients except duck meat are divided into two parts, which are placed symmetrically around the hot pot. 2. Set fire to another pot, burn vegetable oil, stir-fry ginger slices, pickled peppers, bean paste powder and ginger (beaten) for a few times, drain the remaining oil, stir-fry lard, garlic cloves and pepper for a few times, pour in the cooked duck soup, and cook for 10 minute, then add duck pieces and pepper. Then spoon the soup and duck pieces into a hot pot to serve, light a fire, cook while eating, and make various vegetarian dishes at will. One person, one dish, mixed with sesame oil, salt and monosodium glutamate. Note: Don't use up the cooked duck soup at one time, and use it to supplement the soup in the pot when eating. This hot pot can also use chicken soup and bone soup. If you like spicy food, you can join the dried Chili Festival, which has a stronger taste. Pickled fish hot pot

Raw materials: live carp or grass carp 1 tail weight 1 kg pickled cabbage 200 g Flammulina velutipes, Pleurotus ostreatus, tender wax gourd, tender leaves of yellow seedlings, onion segments, water-soaked jellyfish silk, Chinese cabbage, eel slices, kidney slices, goose (duck) gizzards, etc. 1 kg pickled pepper 65438+.

Production method: 1. After the live fish are slaughtered, the gills are peeled, the internal organs are removed, cleaned and the fish heads are chopped off. Then, take two pieces of fish along the back with a flat knife, and then cut the fish's chest into two clean pieces. Then cut (slice) the two fish into fillets about 0.6 cm thick with an oblique knife, and the fillets are sized with egg white. Chop the fish head and bones and season with ginger, onion, cooking wine and salt 10 minutes or more. 2. Soak red pepper, soaked ginger, pepper and garlic cloves (some of them) into pieces, pickle into small pieces, and mash the rest garlic cloves to make flavor dishes. 3. Heat the hot oil in the pot, add the dried Chili festival and pepper, give off the fragrance, and chop it into knife-edge peppers for later use. When the oil is heated to 50% to 60% in the furnace, add chopped red pepper, pickled ginger, pepper and garlic, stir-fry until the oil is red and bright, then add sauerkraut, stir-fry the flavor, add fresh soup, and add fish head and fish bone to cook for more than 10 minute; Season with salt, chicken essence, pepper and cooking wine, pour into the hot pot basin, sprinkle with knife-edge pepper, and pour 75g of boiled oil on the table. 4. Put the pulped fish fillets and other vegetarian dishes on the table respectively, and prepare a seasoning tray with sesame oil, garlic paste and monosodium glutamate to dip in. Features: salty, fresh, spicy, slightly hemp and slightly sour, fresh and delicious, with rich flavor. Red jujube lotus seed fish head hotpot

Raw materials: 2 silver carp (about 100g), jujube 100g, lotus seeds 40g, bean sprouts 170g, daylily (dried) 70g, tender Shanghai green 170g, clean bamboo shoots 300g and potatoes 6544.

Methods: 1. Wash red dates and soak them soft; Wash lotus seeds, soak them soft, and remove the inner bud core; Steam red dates and lotus seeds in a cage until they are soft. 2. Cut the fish head into 4 pieces, wash it and put it on the plate; Wash kelp, change knives and set plates; Wash and plate bean sprouts; Peel the green bamboo shoots, change the knife into strips and plate them; Peel potatoes, cut into thick slices, rinse with clear water, and plate; The day lily is pedicled, washed and put on a plate; Remove stems and leaves from Shanghai, wash and plate. 3. Put a large casserole in the center of the hot pot table, add Sichuan salt, scallion, tomato slices, broth, ginger slices, red dates, lotus seeds and chicken essence, ignite and boil, and serve with garlic oil dish and prepared raw materials. Features: the soup is sweet, tender and delicious, and has the effects of nourishing qi and blood and benefiting the heart and kidney. Efficacy analysis: According to modern scientific research, jujube has the functions of invigorating qi, strengthening spleen, nourishing blood, calming the nerves and preventing cancer. According to the Classic of Materia Medica, red dates can "soothe the nerves, help the twelve meridians and harmonize the stomach". Lotus seeds are sweet, astringent and flat in nature, and have the effects of nourishing the heart, calming the nerves, invigorating the spleen, stopping diarrhea, tonifying the kidney and fixing essence. Eating fish head has the effects of warming the heart and spleen, improving intelligence and strengthening the brain, nourishing qi and blood, benefiting the kidney and so on. It is suitable for palpitation, chest tightness, mental fatigue, shortness of breath, laziness, forgetfulness, lethargy, loss of food intake and other symptoms caused by deficiency of heart and spleen yang. Note: Do not pour out the water soaked in red dates and lotus seeds. When steaming in the cage, put the original soaked medicinal juice into the cage together with red dates and lotus seeds, and put it into a big casserole together with the medicinal juice. Bullfrog hotpot

Rana chensinensis hotpot flavor type: spicy.

Features: spicy and delicious, frog meat is smooth and tender.

Ingredients: bullfrog1500g, green bamboo shoots 200g, water bamboo 200g, white radish 200g.

Seasoning: refined oil 100g, ginger 5g, garlic 5g, onion 5g, dried pepper 5g, pepper 3g, rock sugar 3g, Pixian watercress 100g, monosodium glutamate 10g, chicken essence 20g, cooking wine 20g, pepper 5g and red soup 2g.

Production method: 1) The bullfrog is slaughtered to remove the internal organs of the head, temporarily cut into pieces 4 cm square, and put into the soup pot to pick them up. (2) Peel the green bamboo shoots, water bamboo and white radish, change them into small pieces, wash them and put them into a hot pot basin for later use. (3) Ginger is cut into nail slices, and onion is cut into "horse ears". (4) Put the wok in the oven, heat it with oil, add watercress, ginger slices, onion, pepper and dried pepper, stir-fry until it is fragrant red, add bullfrog meat, whole garlic and rock sugar, stir-fry until it is crisp, add red soup, add monosodium glutamate, chicken essence, pepper and cooking wine, boil, and pour in green bamboo shoots and water bamboo shoots. Spicy hotpot chicken

It is an innovative combination of lettuce roast chicken and spicy hot pot in Sichuan cuisine. Chicken and lettuce are the main ingredients, and the rest are chosen by the foodies themselves. Cooking method: Boil, burn and cook. Cut the slaughtered rooster into strips, put it in a pot, and soak it in salt, cooking wine and pepper for 20 minutes. Peel and wash lettuce and cut into strips. When the vegetable oil in the pot is boiled until it is five-ripe, put the chicken pieces into the pot until it is six-ripe, then take out the pot, put the lettuce strips into the bottom of the hot pot, put the chicken pieces on it, add a proper amount of red soup into the hot pot, soak the pepper until it is nine-ripe, add the cooked red soup, and sit with the raw materials and seasonings at the same time to eat the chicken in the loach hot pot.

Misgurnus anguillicaudatus is tender, spicy and delicious. Has the dietotherapy effects of benefiting qi, eliminating dampness and strengthening yang.

Cooking method: cooking. Put fresh loach into a dish, put a little vegetable oil in clear water to make it vomit all its internal organs, cut off its head, open its chest, wash the mucus and drain it into the dish. Boil the red soup in the hot pot, remove all the floating foam, scoop it into the hot pot and sit with the loach and other raw materials and sauces. When dissecting loach, be careful not to break the gallbladder. It is not advisable to cook more, but to cook while eating. Pork intestines hotpot

This product is one of the traditional hot pots in Sichuan style. The finished product is brownish red in color, soft and delicious, and rich and attractive in flavor. Cooking method: cooking. Rub the large intestine repeatedly with salt and vinegar, and turn over with water until there is no mucus. When the color is white and there is no smell, put it in a boiling water pot and take it out, then wash it with warm water and cut it into sections. When the vegetable oil in the pot is heated to 40%, stir-fry the peppers in the afternoon and take them out. Add butter to the pot. When lard is boiled to 50% heat, add chopped watercress, stir-fry, add ginger and onion, mix with fresh soup, boil, add spice bag, lobster sauce, salt and crystal sugar, put them in large intestine and cook for 15 minutes, then add dried pepper and pepper, cook for 10 minutes, and skim off the floating foam. When eating, you can cook other meat materials first, and then eat them when the intestines are soft and tasty. Sparerib hotpot

This kind of hot pot is a common variety in many hot pots, with simple raw materials and low spicy degree. Therefore, seasoning should pay attention to seasonal changes and can be properly mastered. Cooking method: cooking. Wash the ribs and cut them into sections. Take them out after boiling water. When the vegetable oil in the pot is cooked to 70-80%, chop the finely chopped Pixian watercress and stir-fry until it is fragrant, and then put it into Jiang Mo. Stir-fry the ribs until they change color, add butter, rock sugar, pepper, salt and cooking wine, first add a little broth, and when the ribs are cooked to 70-80%, add fresh soup to boil, foam, pour into a hot pot and sit with other ingredients and sauces. This product is both a domestic variety and an independent dish. It can also be served with pork loin, pork belly, brain flower, pork hind leg meat and seasonal vegetarian dishes according to the needs of diners. Beef omasum hotpot

Raw materials: tripe, tripe, sirloin, pork loin, onion, green garlic sprout, fresh vegetables, douban, Jiang Mo, Chinese prickly ash, pepper, beef soup, cooking wine, lobster sauce, fermented glutinous rice juice, bovine spinal cord, refined salt, butter and sesame oil.

Method: Take tripe and lay it flat on the table, straighten the tripe leaves layer by layer, then rinse it repeatedly with clear water until there is no black film and grassy smell, cut off the edge of tripe door, tear off the oil skin at the bottom, connect a big leaf with a small leaf, cut it along the grain, then straighten and slice each leaf, rinse the beef liver, sirloin and brisket with cold water and cut into large pieces, and cut the onion and green garlic seedlings. Stir-fry chopped watercress, add Jiang Mo, Chili and Zanthoxylum bungeanum, add beef soup to boil, put it in casserole, add cooking wine, lobster sauce and mash juice to boil, and skim off the froth to become hot pot marinade. When eating, bring the hot pot marinade to the table. When serving, you can first put the bovine spinal cord into the hot pot, and put other vegetarian slices into a small plate with refined salt and mashed potatoes. Features: heavy and spicy taste, thick and fresh soup, suitable for all seasons. Tang Hong hotpot

Red soup hot pot flavor type: spicy; Features: spicy and salty.

Seasoning: monosodium glutamate 20g, chicken essence 20g, cooking wine 10g, rock sugar 5g, lobster sauce 15g, Chili sauce 50g, spice powder 5g, chafing dish bottom 50g and red soup 3000g.

Production method: put rock sugar, fermented soybean, Chili sauce, spice powder, pepper oil, chafing dish bottom material, monosodium glutamate, chicken essence and ginseng red soup into a chafing dish basin, and serve. (Eat food according to your own hobbies, choose seasonings and various vegetarian dishes, and scald them first to avoid burning the pot. In the process of ironing, he should add soup and seasoning to avoid dullness. ) Beijing instant-boiled mutton

Raw material preparation: mutton 1500g, Chinese cabbage head and vermicelli 300g, dried seaweed 50g.

Seasoning selection: chives, coriander, fermented bean curd, marinated shrimp oil, vinegar, sugar garlic, refined salt, monosodium glutamate, soy sauce and fresh soup, 2500g.

Production and use process: 1, cutting tender mutton into large pieces; The vermicelli water method is good, cut into sections; Wash the cabbage and cut it into large pieces. Put the above materials into a tray and put them on the table for later use. Choose coriander and cut it into sections. 2. Put sesame sauce, fermented bean curd, soy sauce, marinated shrimp oil, chives, vinegar, sugar garlic and coriander segments into the dish for dipping. 3. add fresh soup to the hot pot, put it in the sea rice, and order the food. After the soup in the pot is boiled, rinse it in the pot with chopsticks and dip the cooked mutton slices in the sauce. Finally, put the cabbage and vermicelli into the pot. When the cabbage and vermicelli are cooked, add refined salt, monosodium glutamate and soy sauce, and take them out to eat. Features of the finished product: the meat is fresh and tender, not greasy or greasy, which is the traditional flavor of Beijing cuisine. Sishengpian hotpot

Raw materials preparation: 500g pork tenderloin, 250g pork tenderloin, 250g chicken breast, 250g fish, Chinese cabbage leaves, mushrooms, winter bamboo shoots and preserved meatballs.

Seasoning choice: fresh soup, refined salt, monosodium glutamate, pepper, cooking wine, cooked lard, sesame oil, fermented bean curd and coriander powder.

Production and use process: 1. Slice pork tenderloin, pork tenderloin, beef and fish respectively; Wash the cabbage leaves, and cut the winter bamboo shoots into pieces corresponding to the meat. Arrange all kinds of meat slices, vegetable leaves and winter bamboo shoots and put them on a plate for later use. 2. Add a little cooked lard to a tablespoon, heat it, add mushrooms, bamboo shoots and stock soup, add meatballs and cabbage, add seasonings such as refined salt, monosodium glutamate and cooking wine, adjust the taste and pour it into hot pot. 3. Light the hot pot, cover the pot and serve. 4. Dish the prepared raw materials and the remaining seasonings. After the soup in the hot pot is boiled, you can put the raw materials into the pot according to your personal hobbies, scald them, clip them out and dip them in the seasoning. Features of the finished product: the soup is hot and delicious, the meat and vegetables are fresh and tender, and the taste is pleasant when eaten hot.