How to make copper hotpot soup?

Red soup copper hot pot is the most Sichuan-style hot pot. It is spicy but not dry, fresh but not greasy, and the soup is red and bright but not strong. It is really a boutique in hot pot.

Rinse ingredients: 500g lean pork, 250g eel slices, 250g duck intestines, 200g pork loin, 200g pig brain flower, 300g crucian carp, 200g beef liver, 500g blood curd, 300g pig throat, 400g loach, 300g yellow onion, 250g green garlic and 300g cabbage.

Pot bottom: pork bone soup (or beef bone soup) 1500g, vegetable oil (or mixed oil) 250g, Pixian beans.

Petal sauce 200g (chopped), Douchi sauce 40g, Zanthoxylum bungeanum 10g, Chili noodles 20g, dried Chili 15g, ginger 50g, rock sugar powder 25g, fermented glutinous rice juice 50g, yellow rice wine 75g and salt 20g.

Dip: sesame oil 80g, garlic 100g, monosodium glutamate 10g.

Production process:

Bottom of the pot:

1. Wash the wok, put it on a high fire, add oil and heat it to 50% to 60%, then add pepper and stir-fry until fragrant.

2. Quickly add bean paste and Chili noodles, stir-fry over low heat until crisp and fragrant, then add ginger and lobster sauce and stir-fry.

3. Inject bone soup, add salt, rock sugar, dried Chili, fermented glutinous rice juice and yellow wine to adjust the taste.

4. Cook in medium heat for 10 minute, and skim off the foam.

Treatment flushing:

1. Soak sweet potato powder in warm water until soft. Add salt, egg liquid and water bean powder to the lean meat paste and stir well.

2. Cut the pork tenderloin in half, slice it to the waist, cut it into thin slices, and wash the blood. Dip the pig brain flower in the clear water in the basin with the palm of your hand, and pat it several times with the other hand to remove the blood membrane. Remove the membrane and head from the pig's throat, rinse it repeatedly, cut it into 6 cm long sections with a spatula and soak it in clear water. Bovine liver slices.

3. Feed the loach with clear water first, then cut off the head with scissors and cut the abdomen dirty. Scrape the scales of crucian carp, cut open the abdomen, take out the intestines and wash them. Blood curd is cut into 0.5 cm thick slices.

4. Wash shallots and green garlic and cut them into 7 cm long sections. Stew Chinese cabbage, take tender leaves and tear them into long slices. Peel and root soybean sprouts, wash and drain. Wash Pleurotus ostreatus and tear it into even pieces.

5. Put the processed raw materials, eel slices and duck intestines into containers respectively and put them on the table.

Rinse:

1. First squeeze the lean meat into meatballs and put them in the hot pot.

2. Add some eel slices, loach, crucian carp, pig brain flower, and other rinse materials in line with the principle of alternating meat and vegetables, and eat them as you eat.

3. Dip the sesame oil, garlic and monosodium glutamate into a small dish.