How many ways to make mandarin duck hot pot

This hot pot is a combination of tripe hot pot and clear soup hot pot, only one stove, double flavor in the same pot, both north and south, so the name Yuanyang hot pot. The interval in the pot is welded with a copper sheet, presenting a Taiji figure. The method of making clear soup and red soup remains the same, with slight changes. Fresh and mellow, spicy and thick, the two match and complement each other. This hot pot in 1983 in the national culinary chef performance appraisal of the General Assembly was greatly praised, the producer of Chongqing's Chen Zhigang was awarded the title of outstanding chef.

Information: (8 people)

Red soup hot pot:

200 grams of yellow ox back willow meat, 200 grams of buffalo liver, 250 grams of buffalo tripe

Eel 250 grams of slices, buffalo waist 300 grams of live crucian carp 10 tails (about 500 grams)

Fish velvet pill 150 grams of duck blood 500 grams of marinade 2,500 grams (the system method of maw) (hot pot)

Clear soup hot pot:

Pork spine (slices) 200 grams, 200 grams of gizzard, 200 grams of catfish slices

200 grams of slices of squid, 150 grams of slices of chicken, 150 grams of fish velvet pill

250 grams of slices of slices of sliced ginseng, 250 grams of slices of beef tendon, 250 grams of slices of pork loin

2,500 grams of clear broth marinade. (See Clear Soup Hot Pot for preparation method).

Two pots*** with raw materials:

500 grams of green onions, 500 grams of garlic, 500 grams of lotus white

500 grams of pea shoots, 500 grams of spinach, 500 grams of yellow rice white

250 grams of vermicelli, 200 grams of asparagus, 100 grams of mushrooms

Method:

Plating the above raw materials of all kinds of meat and vegetable loaded, around the mandarin ducks hot pot around, ignite the fire, boil the soup, beat off the froth, can be hot food.

The flavor plate is made of sesame oil, oyster sauce with salt and monosodium glutamate, and the egg white of one egg is put into each plate.

When eating, eel slices, duck gizzard flowers, fish velvet balls can be boiled in the pot first. Carp is cleaned and inserted through the mouth of the fish with chopsticks, put it into the hot pot to cook to taste, and eat it with chopsticks picked up.

Note: Add stock, butter, salt and white soy sauce during soup eating to avoid bland flavor.

Second, the family hot pot practice

(a) boiled soup

pork bone two pounds, cleaned and smashed; old duck a, cleaned, gutted. Into the pot, add cold water until submerged (the beginning of the cold water, do not add cold water).

1, for red soup: add the appropriate amount of green onion, ginger (pat loose), garlic, simmer for 2-3 hours, out of the oil, flavor, soup bright, drain the slag. Add the Chongqing hotpot base, add the simmering soup, add salt and chicken essence, and boil the base to cook the food.

2. For clear soup: add onion, ginger, garlic, and fire to cook and simmer the soup, the soup becomes milky white, mellow and rich in flavor, drain off the dregs, add salt and chicken essence, and it will become white soup.

(2) Preparation:

Wash vegetables, remove roots, skin; meat should be cut into large, thin slices; luncheon meat, ham and sausage, etc., cut thick slices; potatoes, etc., cut thick slices, respectively, on a plate.

(3) prepare flavor plate

General preparation of sesame oil, garlic, Kawasaki, soy sauce, vinegar, etc., depending on the flavor of the call.

(4) soup boiling, people sitting around, can be eaten, generally meat first after vegetarian. Third, tripe hot pot

Chongqing tripe hot pot, widely spread, popular everywhere. Its raw materials to buffalo tripe as the main, with other raw pieces, by the eaters of their own hot food. Taste heavy hemp horrified, fragrant and delicious, flavorful.

Information: (six people)

1000 grams of buffalo tripe, 500 grams of beef liver, 500 grams of beef waist

500 grams of lean beef, 250 grams of pork brain, 250 grams of pig spinal cord

250 grams of eel, 100 grams of chicken blood, 100 grams of duck blood

100 grams of pork, 100 grams of garlic, 100 grams of lotus seed white grams

100 grams of enoki mushrooms, 100 grams of lettuce, 50 grams of green onions

50 grams of pea shoots

Seasoning:

1,250 grams of beef broth, 200 grams of butter, 25 grams of rock sugar

40 grams of chili pepper, 15 grams of cooking wine, 50 grams of ginger

7 grams of peppercorns, 10 grams of salt, 40 grams of black beans in Yongchuan

Mash juice 100 grams, PI County bean paste 125 grams, five spices 1 package

Method:

Making brine: 75 grams of oil, hot pot, add bean paste stir-fried crispy, under the ginger, five spices, peppercorns, quickly stir-fried, add beef broth. After boiling into the hot pot in the fire set on the fire, will be in addition to the above seasonings in addition to refined salt, put on the mouth of the fire to boil about 10 minutes, will be in addition to refined salt in addition to the above seasonings in addition to refined salt, put on the pot, put on the medium fire to boil about 10 minutes, beat the net froth. Before eating, the fire will be adjusted to the table, and according to the taste of the eater under the salt.

Slice of raw slice: maw and thousand leaves on the belly, with a lot of debris, must be cleaned. Before washing the tripe on the debris shake all, spread on the board, the belly leaf layer stretch, and then wash with cold water repeatedly to no grass flavor, cut off the belly door along the circle of the "belly along", tear off the bottom of the oil skin, to a large leaf and small leaves for a company, cut off along the grain. Then smooth each leaf, cut into slices about 1.7 cm wide, and rinse with cold water. Beef liver, beef loin and meat, whether pork or beef (back willow meat, plum head), should be sliced into slices (should not be cut), the thinner the slice the better, but also should be sliced a little more open. Chicken, duck blood tight into blood Wang (heated solidified), cut with about two fingers long and wide, 0.5 cm thick slices. Eel cut after the head, pick bones, remove internal organs, cross-cut into about 4 cm long slices. Cut green onion and garlic cloves into 6-9 cm long sections. Wash the lotus white, take the leaves and tear into long slices. Remove the old stems from the pea shoots and take the tender tips. Wash the enoki mushrooms and straighten them out. Peel lettuce and cut into strips. The above ingredients will be divided into plates, around the hot pot.

Eating method:

When eating, the eel slices, brain flower, spinal cord first into the pot to cook up. Other meat and vegetarian slices of raw hot as you eat. Each person prepared sesame oil and egg white flavor plate a dip, the plate can add a little monosodium glutamate, salt and garlic. Belly, waist, meat can code water starch in the pot, more tender, but easy to muddy soup, should not be used more. Slices of raw food by the eater's choice, eat how much hot how much.

(Note: the above is the traditional maw hot pot system. At present, the maw hot pot has changed a lot, one is more raw materials, a wide range; the second is the processing of raw materials, only need to purchase ready-made can be hot; three is a variety of flavored dishes, there is sesame oil, oyster sauce, pepper oil, and so on a few kinds of.)