Ingredients:

Cheese, cornstarch, cauliflower, broccoli, western sausage, ham cubes, French bread, carrots, potato cubes, dry white wine, garlic, brandy, salt, cinnamon.

Practice:

1, buy two kinds of cheese - Swiss Gouya, Gouyere, GRUYERE are the same thing translated name is different, the other is the production of the Swiss big hole cheese added carbonic acid, this flavor is very strong. The portion is about 200 grams each, enough to feed 4 people;

2. Rub both cheeses into shreds. Then add two tablespoons of cornstarch and mix well to prevent the shredded cheeses from sticking together and forming clumps. Luckily neither cheese was very hard and rubbed in quickly.

3. Cut your favorite vegetables into bite-sized pieces, there's nothing special about hot pot vegetables, it's up to you. Cauliflower broccoli and so on need to be steamed first, you can add the Western-style sausage, ham block, French bread (cut a good block after a little bit of baking), carrots, boiled potatoes, and so on, on the plate. I personally think the vegetarian ones taste better than the meat ones, and the bread is great too. Arrange the bamboo skewers, if you have a small fork for the cheesepot, even better;

4. Wipe the walls of the pan with a head of garlic, pour 1 cup of dry white wine into a small saucepan, add two teaspoons of minced garlic if you like a garlicky aroma, and cook it over low heat until it bubbles a little. Grab a small handful of shredded cheese and put it into the pan to dissolve it, stirring well, and then put in a handful more. You need to keep stirring to prevent lumps. Add another tablespoon of brandy (I used Changyu Gold Medal Brandy), and finally add salt and cinnamon to taste, then transfer the pan to the top of a candle holder, with either one or two candles lit underneath.

5, this time it's done, with a bamboo skewer inserted into the vegetables, stirred in the pot, so that the thick cheese coated vegetables, and then put into the mouth. Uh-huh. Taste great.