Ingredients: duck feet 250g, beef 200g, pork 200g, duck intestines150g, bean sprouts 200g, mushrooms150g, onions150g, vermicelli150g (soaked in water), spinach/spinach.

Accessories: chicken 500g, pork chop 500g, pork bone 500g, ginger 25g, pork 100g, chicken breast 75g.

Seasoning: 5g salt, 2g monosodium glutamate, 20g cooking wine and 2g pepper.

Practice of clear soup hot pot:

1. Brine production: Wash chicken, ribs and pork bones, put them in boiling water, and then rinse them with clear water. Then put it into a pot, add 3000 grams of water, first boil it with high fire, skim off the floating foam, and then hang the fragrance with low fire. Scoop out 300g fresh soup and let it cool. Beat chicken breast and clean pig lean meat into velvet, and sprinkle with 100g fresh soup respectively. Boil the fresh soup on the fire.

2. Material treatment: Wash the hairy belly, tear off the fascia, cut into sections, lift the slices, and cut the stems, Shui Piao. Bullpen throat blisters, tearing film, cutting flowers and opening strips. Beef and pork should be cut horizontally, and the slices should be large and thin, and there should be no knives. Rub duck intestines with salt repeatedly, remove mucus, wash them repeatedly with clear water, turn out the oily side, scrape off the oil with the square head of bamboo chopsticks, quickly scald them with boiling water, and take them out and cut them into sections for later use. 200 grams of sliced lunch meat. Wash duck feet and remove rough skin. Peel and slice wax gourd. Wash, drain and tidy up all kinds of vegetables. Put the above materials and seasonings into a plate and put them around the hot pot.

3. How to eat: When eating, duck feet can be cooked in the pot first. Prepare a dish with sesame oil, garlic paste, salt and monosodium glutamate. Eat meat first, then be vegetarian, and scald your food at will.

Cooking skills:

1, in the process of scalding, attention should be paid to adding the original soup and salt to keep the taste fresh and strong. The raw materials can be changed according to the preferences of consumers.

2. This method is the standard method for making broth hotpot. Ordinary bone soup, broth and fish soup are also acceptable, but the taste is poor. All the above materials can be purchased and processed, and directly put into the pot for blanching.