1, Snacks: Ciba, Iced Powder, Cold Cake, Zhong Dumplings, Lai Tangyuan, Long Wonton, Ye Er Ba and Ma Zuan.

2, meat dishes: yellow throat, crispy meat, shrimp, tripe, mushrooms, duck intestines, spicy beef, tender beef, duck blood, chicken feet, pig brain, hairy belly, fat beef, quail eggs, octopus, rat fish, boneless chicken feet.

3. Vegetarian: vegetarian dishes, lettuce, vermicelli, frozen tofu, tender tofu, potatoes, lotus roots, cucumbers, loofah, taro, Flammulina velutipes, kelp and sea cabbage.

Materials and methods of spicy hot pot bottom material;

Composition:

2 kg of butter, 1.5 kg of salad oil, 1 kg of Pixian watercress, 50 g of white wine, 20 g of fermented grains, pickled peppers 1 kg, 5 g of white buttons, 5 g of tsaoko, 3 g of kaempferia kaempferia, 5 g of cloves, 5 g of Amomum villosum and ginger/kg. Crystal sugar 1 2, fine pepper noodles 22 2, scallion 22 3 inches, fragrant fruit 5g, cumin 5g, cinnamon 5g, licorice 5g, twig 5g, weed row 5g, Laokou 5g, Gan Song 5g, dried tangerine peel 5g, stir-fry 5g, citronella 8g, star anise 5g, geranium 5g and Senecio 5g.

Method:

1. Prepare all the materials first.

2. Soak the spices in hot water for about half an hour. It would be great if you could crush them after soaking.

3. Pepper is soaked in hot water.

4. Take out the soaked spices and peppers and drain the water; Slice ginger, beat garlic and cut onion.

5. Prepare two pots, and put bean paste, onion, ginger, fermented grains, half of white wine, garlic, broken rice weeds, lobster sauce and rock sugar in one pot.

6. Stir well.

7. Heat another pot, add butter and bring to a boil.

8. Add salad oil and heat to 70% to 80% heat.

9. Spoon the oil onto the evenly mixed seasoning and stir while dripping oil to avoid coking of watercress.

10. Until the oil is poured out. Then put the sauced pot on the fire and simmer for 10 minutes on medium heat.

1 1. Stir-fry the seasoning until dry.

12. Stir-fry over high heat until the oil boils, and cook over low heat 15 minutes.

13. Add the remaining white wine and continue frying.

14. Add foaming spices and continue to fry until the moisture of each raw material is dry.

15. Stir fry until all materials are dry for 9 minutes.

16. Add the swollen peppers and fry for 5- 10 minutes.

17. Add Chili powder and stir well. This can be eaten many times at a time, and it will not go bad after a long time. I'll let it go for a year at most.

18. Just made, the oil has not solidified yet. When you want to eat hot pot or hot pot powder in the future, just dig some soup base. At this point, the hot pot bottom material has been completed.

19. It's easy to make hot pot soup. Cook a pot of pork bone soup.

20. Dig a proper amount of hot pot bottom material and stir-fry with ginger, garlic, salt, pepper, yellow wine, sugar, fermented grains, dried peppers and pepper.

2 1. Add bone soup and cook for more than ten minutes. So the hot pot soup is also finished ~ ~

22. Cook the powder with freshly made or soup and soak the soft sweet potato vermicelli.

23. Cook until transparent and serve. Very tempting! !