Recipe introduction: the light soup base brings out the real taste of seasoning. Hand-cut fat beef is tender, and Zhanjiang chicken is better than chicken. Chew the bullets by hand, and the sweet and fresh flavors of various ingredients are integrated into a pot. I'm going to have another dish until I can't walk any further.

material

Pot bottom materials: Yaozhu 10g, 2 slices of ginger, scallion 1 segment, broth 1000ml, tomatoes12, Lycium barbarum10g, wax gourd 100g, dipping. 4 tablespoons of soy sauce (60ml), 2 tablespoons of oil (30ml), 2 tablespoons of Shaoxing yellow rice wine (30ml), 2 tablespoons of sugar (30g), balsamic vinegar 1 tablespoon (15ml), and rinse: China shrimp 300g, fat pork 100g. Shaoxing rice wine 1 spoon (15ml), beef tendon 300g, beef shoulder 300g, Sanhuang chicken 1/2, vermicelli 1, shiitake mushroom 100g, douban 150g.

working methods

Pot bottom practice:

Put Yaozhu in a bowl, add a little Shaoxing yellow wine and soak for 30 minutes until it becomes soft. Peel the wax gourd and cut it into 5 cm square pieces. Wash tomatoes and cut them into pieces for later use.

Pour broth and 500ml cold water into a boiling pot, add Yaozhu, ginger, scallion, Lycium barbarum, cover with fire and cook until boiling, add wax gourd, simmer for 30min, pour into a hot pot and serve with tomato pieces.

Dipping practice:

Chop onion, ginger, garlic, persimmon pepper and sweet pepper respectively for later use.

Mix light soy sauce, balsamic vinegar, white sugar and Shaoxing yellow wine in a large bowl, and sprinkle with 1/2 portions of chopped leek, minced garlic and all Jiang Mo.

Heat the oil in the wok to 70% heat, pour it into a large bowl and beat it into seasoning juice. Put that sauce into a bowl, and each person add the prepared sand tea sauce, mince leek, minced garlic, chilli and pepper according to taste.

Practice of flushing materials:

Shell and sand the shrimp, clean it, put it on the chopping board, and cut it into velvet with the back of a knife. Chop the fat pork into small pieces, put them in a bowl, add Shaoxing yellow wine, salt, sugar and water starch, and stir vigorously in one direction until the shrimp paste is thick enough to be made into shrimp paste. After the hot pot soup is boiled, cut it into small pieces with bamboo slices or spoons and slide it into the pot to cook.

Beef tenderloin and beef shoulder are cut in the direction perpendicular to the muscle fiber, cut into 2mm thick slices, put on a plate and washed with soup.

Wash the Sanhuang chicken, cut it into 3 cm square pieces and put it on a plate. After the hot pot soup is boiled, add Sanhuang chicken and cook for 10 minute.

Wash the mushrooms and put them on a plate. Wash watercress, remove old stems and yellow leaves, and plate. Vermicelli can be eaten directly on a plate. The recipe is provided by Kawara Tsutomu.