Xue Xue hotpot

Slaughter chickens and ducks, then laparotomy and cure. Scrape pig's elbow and belly and wash them. Wash and break pig bones. Soak ribs, old hen, fat duck, pork elbow and pork belly in boiling water, take them out, rinse them with clear water and drain them. The old ginger is broken and the onion is pricked.

2

Put ribs, old hen, old duck, pork elbow, pork belly, ginger, green onion, white pepper and cooking wine into a soup bucket, pour clean water, boil over high fire, skim off the floating foam, and cook over medium fire until the soup is milky white and delicious.

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Pot bottom making procedure:

After the beef is frozen and hardened, the transverse ribs are cut into pieces with a length of 8-9 cm, a width of about 4 cm and a thickness of about 0. 1 cm, and arranged neatly in the plate. Remove impurities from the gold hook, rinse with clear water and drain.

2

Take a hot pot basin, add ginger slices, pepper, golden hook, chicken essence and monosodium glutamate, add fresh soup, scoop in chicken oil, and add onion to make the bottom of the pot.

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Matters needing attention

Fat cattle should be moderate in fat, bright and shiny, with fine fibers and no peculiar smell.

Fat beef slices should be processed to a thickness of about 0. 1 cm, and the slices should be large and thin.