Hot pot base before the preparation of raw materials:

Hot pot main ingredients

Beef tripe, duck paw 350 grams each, 100 grams of chicken breasts, 150 grams of net pork lean pork, 100 grams of beef ring throat, 150 grams of beef, pork, luncheon meat, 250 grams of duck intestines, crispy intestines 150 grams of soybean sprouts 200 grams. 150 grams each of mushrooms and hydrated vermicelli, 100 grams each of spinach and flat mushrooms, 300 grams of winter melon, 500 grams each of chicken and pork ribs.

Seasoning required for hot pot:

50g of ginger, 6g of refined salt, monosodium glutamate (MSG), 35g of cooking wine, 2g of pepper.

Processing

1, the system brine. Chicken, pork ribs cleaned, into the pot of boiling water blanch, pick up with water rinsing clean, and then into a pot, add 3000 grams of water, first boiled over high heat, skimmed off the foam, and then with a small fire hanging fragrance fresh flavor, scooped out of about 300 grams of cooling to be used; chicken breasts and net pork pounded into a puree, respectively, with 100 grams of broth dispersed, put on the fire and boil, add refined salt, pepper, cooking wine, and then the puree pork into the soup, stirring evenly with a soup spoon. soup, stir evenly with a soup ladle, when the minced pork floats on the surface of the soup, put the pot into a small fire, keep small open, 5 minutes later with a small leaky spoon to fish up the minced pork, and once again the soup boiled, add the chicken minced chicken, stir evenly with a long, to be chicken minced chicken on the surface of the soup, move the pot to a small fire, keep slightly open; chicken minced chicken into a mass of extrusion, and continue to simmer in the soup for 10 minutes, and then pick up the chicken minced chicken, ladle the soup into the hot pot, add the MSG is the soup marinade.

2, beef tripe washed, torn off the fascia, sliced, sliced, rinsed with water, cow ring throat soaked in water, torn off the membrane, graver knife open strips of beef, pork across the fascia knife, sliced into large thin slices of duck intestines repeatedly rubbed with refined salt, washed all the mucus, and turn out the inside, scrape off the layer of oil with a knife, quickly blanch into the boiling water, fished up and cut into segments to seal with; luncheon meat sliced duck palm washed, scraped off the rough skin, and sliced; winter melon peeled, sliced; the duck washed, scraped off the rough skin, and sliced, and then scooped into the hot pot. Winter melon peeled, sliced; a variety of vegetables washed, well; the above materials were loaded into the plate, around the hot pot to be used.

3, the hot pot boil, skimmed off the foam, first add the duck palm cooking, hot food ingredients.

Another available sesame oil, garlic, salt, vinegar, etc. Mixed well into the flavor plate, each person a copy, dipping and eating.

Hot pot base product features:

The use of sophisticated materials, rich and fragrant, soup can be drinkable, all seasons can be.

Note:

The key to making clear soup is to have superior raw materials and fine processes so as not to affect the taste of the hot pot; the slices of the various main ingredients should be even and uniform in thickness; the soup and refined salt should be added halfway through the meal to facilitate seasoning; and the clear soup of the hot pot can be drunk.

Meng Xiaofei sheep clear soup hot pot base practice two: beef bone soup

Beef bone soup with high pressure cooker is better, can pressure a lot of oil out, can eat a lot of days, every day to eat ...... cool!

Cow bones are generally larger and harder, when you buy them in the market, ask the merchants to chop them into small pieces. Home after washing into the cold water pot to cook (general stainless steel pot on the line, open faster), the water will float to the surface of the blood foam skimmed out (cattle bone blood foam more, to more open for a while, skimming three, four times in order to get rid of the blood foam)

Pouring the bone broth into the pressure cooker, add a small piece of ginger (with the side of the knife to shoot a few times), one or two green onions (with the hand pinched into two segments on the line), drop a few drops of vinegar (so that the calcium within the bones more easily), the bone is not a good idea, and the bone is not a good idea. Calcium within the bones more easily dissolved into the soup), time according to taste their own control (with the pressure cooker has cooked things, right?).

Note: stewed beef bones in the pot, the water should be added to a full, can not be added halfway; stewing time do not put salt, to eat when added to the pot of soup can be (do not put monosodium glutamate (MSG), it will affect the original taste)

Monk sheep soup hot pot base practice three: haggis soup pot

Go to the market, look at the haggis soup sold, buy some snow-white haggis soup or come from the use, the market, the market, the market, the market, and the market, the market, the market, and the market, the market, and the market. You can also boil your own haggis soup, but haggis is too much trouble to take care of!

The water will be added to the pot, when the water is ringing, it will be put into the mutton, mutton, mutton bones, with a large fire, scooped out the foam, and then add into the dahurica, cinnamon, caojiao, pericarp, almonds and other herbs (optional do not want to), and at the same time increase the scallion, ginger, and then simmering for an hour or more.

Meng Xiaofei Sheep Authentic haggis soup, speaking of the afternoon of the previous day to simmer the soup, all the haggis in the base soup soaked overnight, the next day again heated to sell to the guests. To eat, take the cooked mutton and chopped haggis from the soup pot and put it into a bowl, then serve the soup with minced garlic cloves and spicy oil, and eat it with sesame seed burritos.

Many places in the country have haggis soup, with different cooking methods. Sichuan Yuechi haggis soup, soup and then add moldy dried vegetables and parsley as ingredients, taste more attractive; Hebei Chengde "eight ditch haggis soup", which is said to be the Emperor Kangxi's imperial food; Beijing's haggis soup, seasoning rich in chives, sesame paste, curd, shrimp paste, etc.; Shanxi haggis soup, must be accompanied by old vinegar, pepper to accompany the meal, and sour! And punch; Shandong Weihai's haggis soup, especially affordable, haggis 10 yuan 1 catty, goat soup casually drink, luxury to the extreme.