Hotpot ingredients: 500g ribs, 5g ginger, 2 cloves garlic, 3 shallots, 1 aniseed, appropriate amount of salad oil, 5g cooking wine, 4g salt, 8g soy sauce, 5g soy sauce, 8g bean paste and 3g sugar.
Side dishes of hot pot: shrimp 150g, broccoli 100g, cauliflower 150g, lettuce 100g, Chinese cabbage 200g, fungus 50g, 8 mushrooms, 5 beef balls and shrimp dumplings 200g.
Sauce: soy sauce 10g, sesame sauce 50g, bibimbap sauce 8g, a little chicken essence, sesame oil 10g, and 2 shallots.
Exercise:
1. Pour clear water into the pot, bring it to a boil with high fire, then add the ribs and blanch them for 2 minutes, then take out the ribs and drain the water, and then pour out the blanched water.
2. Pour the oil into the pot. When the oil is heated to 50% heat, add the aniseed ginger slices and garlic slices and stir-fry them for fragrance.
3. Turn off the heat, add the bean paste, stir-fry the fragrance, and stir-fry the red oil.
4. Stir-fry the ribs for about 2 minutes.
5, add wine, soy sauce, soy sauce, stir-fry the color and pour it into boiling water.
6. Add shallots and a little sugar, cover the pot, simmer for 40 minutes, then add a little salt into the hot pot, and take it out to start scalding the hot pot. Add your favorite hot pot side dishes.
7. Mix the sauces together and add a little boiling water to make the sauces. Enjoy yourself.
Second, coconut chicken hotpot
Ingredients: 1 chicken, 1 coconut, 5g cordyceps, 400g yam, 300g horseshoe, 300g mustard, 300g cuttlefish ball, 50ml soy sauce,10g ginger, 2 red peppers and 2 kumquat.
Exercise:
1, cut chicken into pieces, wash, drain water, and take coconut juice and coconut meat from fresh coconut.
2. Pour the coconut juice and coconut meat into the casserole, boil it, add the chicken pieces, and remove the floating powder on the surface after boiling.
3. Cook the chicken pieces (after boiling, cook for 3-5 minutes), and add a small amount of fresh Cordyceps to decorate, and serve. Iron stick yam, cuttlefish balls, horseshoes, mustard greens, etc. can be added. Put it in the pot and cook it together.
4, the deployment of dipping sauce: first squeeze kumquat juice into soy sauce, then mix with ginger, like to eat spicy red pepper rings, a bowl of delicious dipping sauce is ready, very local characteristics of the deployment method.
Third, bone seafood hotpot
Ingredients: 2 pig bones, sweet corn 1, 4 shrimps, 3 fish balls, 3 shrimp balls, 5 dried squid, Flammulina velutipes 1, 3 mushrooms, lettuce 1, crab roe 1, ginger 1, and onion.
Exercise:
1, prepare materials, wash barrel bones and chop them into large sections; Cut the corn into pieces, slice the ginger, wash and knot the onion.
2, put cold water and pipe bones in the casserole, and the pipe bones should be completely submerged with more water; Boil for 2 to 3 minutes on high fire, and thoroughly remove blood foam with a strainer.
3. Put the corn, ginger slices and onion knots into the pot and boil them together; After boiling, turn off the heat and simmer for about 1.5 hours.
4. Add salt to taste when the meat is soft and rotten, and the hot pot soup base will be ready; After removing the black film, cut the squid obliquely with a cross knife, scald it in boiling water with a little cooking wine until it curls, take it out immediately and serve it with other hot pot dishes.
Fourth, konjac beef hot pot
Ingredients: 200g beef, 1 fried vermicelli, 1 potato, 50g yuba, 1 Tricholoma, 1 fried parsley, 1 fried spinach, half a radish,1fried cabbage, 8.
Exercise:
1. Soak the vermicelli in boiling water for a while until it becomes soft.
2. Peel and slice potatoes and soak them in water to avoid oxidation.
3. Wash the yuba and wash the white mushrooms and slice them.
4. Wash all kinds of meatballs with clear water, drain them and put them on the plate.
5. Wash the naked oats and cut a knife in the middle.
6, coriander washed, rooted, tender can not be rooted.
7. Wash the spinach, remove the roots and put it on the plate.
8. Peel and slice the white radish and put it on a plate with potato chips.
9. soak the beef in boiling water for a while so as to pour it out.
10, pour the beef into the pot and add enough boiling water.
1 1. Heat Tonga to boiling. Turn the heat down and rinse it clean.
12. While waiting for heating, dip the sand tea sauce in a small bowl.
Five, sauce chicken hot pot
Ingredients: half a Sanhuang chicken, 3 dried mushrooms, carrots 1 root, oil tofu, 7 scallops, onion 1 root, 65438 slices of ginger, 4 tablespoons of soy sauce, sesame oil 1 spoon, starch 1 spoon, salt, pepper/kloc.
Exercise:
1, half a Sanhuang chicken, cut off the chicken breast and remove the drumsticks.
2. Wash the blood in the chicken bones as clean as possible, and cook the chicken bones and skins in a casserole.
3. After boiling, skim the froth and pour in soy sauce and ginger slices.
4. Add scallops and medlar, and simmer 1 hour (dry seafood such as scallops, dried squid and rattlesnakes can be added when stewing soup).
5. Add seasoning to the chicken leg meat, grab it evenly and marinate it.
6. Chop the chicken breast with a knife or stir it into meat with a blender. Add minced onion and ginger and stir well.
7. Take a proper amount of meat stuffing with a spoon and knead it into a ball in the palm of your hand.
8. Dice carrots, diced wormwood stalks, sliced mushrooms, and put the soup in a bean-soaked exothermic pot.
Sixth, sheep scorpion hot pot
Ingredients: scorpion 1000g, coriander 5g, ginger 1, half onion, fennel 1 teaspoon, cumin 1 teaspoon, star anise 1, pepper 1 tablespoon, cinnamon/kloc-.
Exercise:
1, let the seller chop the scorpions into small pieces, rinse them clean, heat them in a cold water pot, boil the water for about 5 minutes, take out the scorpions and rinse them clean.
2. Slice ginger, cut onion into small pieces, and put fennel, cumin, star anise, pepper, cinnamon and fragrant leaves into tea bags.
3. Heat oil in a wok, add onion and ginger until fragrant, then put scorpion blocks in the wok, stir fry, add soy sauce and cooking wine, stir fry for a while, and then move everything in the wok, dried red peppers and tea bags into a boiling pot.
The pot is filled with enough boiling water, and all the ingredients are not used. Skim off the floating foam after the fire boils, and simmer for at least 1 hour on medium and small fires. The stew is ready, add salt and white pepper, and sprinkle with coriander when you take it out.
Seven, spicy trotters hot pot
Ingredients: 2 pig's trotters, sweet potato 1 piece, bean curd skin150g, auricularia auricula150g, oil lettuce 200g, sausage 200g, hot pot 2 tablespoons, soy sauce 2 tablespoons, cooking wine 2 tablespoons, crystal sugar 5 pieces, salt 2 teaspoons, appropriate amount of dried pepper and onion.
Seasoning: spicy hot pot base, 2 tablespoons soy sauce, 2 tablespoons cooking wine, 5 pieces of rock sugar, 2 teaspoons of salt, and a little dried Chili onion ginger slices.
Seasoning package: 2 star anise, 2 teaspoons of pepper 1/,tsaoko 1, cardamom 1, cinnamon1,3 cloves, fennel 1/2 teaspoons.
1, the pig's trotters are cleaned, divided into two parts and then cut into pieces.
2. Add water to the pot, add pig's trotters, add cooking wine, onion, ginger slices and a little pepper and cook together.
3. After boiling, skim the floating foam, remove the pig's trotters and drain the water for later use.
4, take about 2 tablespoons of spicy hot pot bottom material, if you like spicy food, you can increase it.
5. Wash the pot and add the hot pot bottom material. Because the bottom material contains oil, there is no need to put cooking oil separately.
6. Add onion, ginger and star anise.
7. Stir-fry the bottom of the pot over medium and small fire
8. Add trotters and stir fry a few times, then add soy sauce, cooking wine and rock sugar.
9. Mix all the dry spices in the seasoning bag and put them in the seasoning bag.
10, add hot water to the pot, because you are eating hot pot, so you can have more water. Reinvestment seasoning package
1 1. Add dried chilies and cook together. After boiling, cover and simmer 1 hour.
12. After one hour, season with salt and continue to cook for about 40 minutes. If there is too little soup, you can heat the water.
Eight, fruit hot pot
Ingredients: mango sauce 100g, glutinous rice flour 100g, 50g blueberry, 50g apple (Fuji), 50g litchi, 50g hawthorn, 50g orange and appropriate amount of water.
Exercise:
1. Prepare the raw materials used, add water to glutinous rice flour and knead it into small dough.
2. Gently knead the glutinous rice dough into several balls to prepare mango sauce.
3. Peel and dice the fruit, pour water into the soup pot, add mango sauce and stir well.
4. Bring the dumplings to a boil, add them, cook until they float, and add some fruits (except blueberries).
5. After boiling, pour into a small hot pot to continue heating. The heated blueberries can be heated and eaten at any time.