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Ingredients: fresh duck 1 piece (about weight 1 000g), tripe 250g, pork slices 250g, pork tripe150g, lunch meat1tin, bean curd skin 250g, lettuce 250g and vegetables 300g. 30g of bean paste, 30g of pickled ginger slices, 40g of pickled peppers, 50g of garlic cloves 10 cloves, 50g of ginger, 20g of pepper15g of sugar, 20g of refined salt10g of monosodium glutamate and 3g of pepper noodles.

Practice 1, remove the internal organs, scratch the tip, beak and shell of the duck, remove the residual hair, wash it, drain the water with gauze, put it in a cold water pot, boil it over low heat until it is 80% cooked, and take it out and cut it into 4 cm square pieces for use. The tripe is clean and sliced into pieces about 1.7 cm wide. Cut off the belly of the pig, remove the belly, trim the oil tendon, wash it with clear water, and cut it with a cross knife, and then change it into strips with a width of 1.5 cm and a length of about 6 cm. Slice the lunch meat and tofu skin separately. Wash the vegetables, remove the old leaves and take the young leaves. Peel and scrape the lotus root and lettuce, and cut them into pieces respectively. All the above ingredients except duck are divided into two parts, which are symmetrically placed around the hot pot.

2. Set the fire in another wok, heat the 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 more times, pour in the boiled duck soup, and cook for 10 minute. Then spoon the soup and duck pieces into the hot pot to serve, light the fire, cook while eating, and cook all kinds of vegetarian dishes at will.

One dish for each person, mixed with sesame oil, salt and monosodium glutamate.

Note: Don't use up the boiled duck soup at one time, and use it to supplement the soup in the pot during eating. This hot pot can also be made of chicken soup and bone soup. If you like spicy food, you can add dried Chili Festival, which is more delicious.