1. Prepare ingredients: 4 pieces of white chrysanthemum/Huang Juhua/Ju-hua Fen, 200g of raw chicken breast and pork tenderloin, 500g of carp 1 piece, 2 pairs of prawns, 500g of winter bamboo shoots, 50g of spinach 100g, and 4 pieces of fruits and soup.
The practice of chrysanthemum pot:
1. Wash the chrysanthemum, remove the receptacle and flower heart, and put the petals into the plate according to the original flower shape. Wash raw chicken breast and pork tenderloin separately, remove fascia, cut into large pieces and put them on two plates. Scrape the scales of carp, dig out gills, cut open the abdomen, take out internal organs, rinse, remove bone spurs, peel, clean the fish, cut it into pieces and put it in two plates. Cut Longkou vermicelli into pieces about 7 cm long, and then put it in a hot frying pan and fry it slightly (don't fry it yellow). Take out the drained oil and divide it into two plates. The fruit of the pestle is cut into 4 cm long segments and divided into two plates. Picking, cleaning and rooting spinach, cutting into 3cm long segments, and packaging into two plates. Select coriander, wash it, drain it, cut it into sections 1 cm long and put it on two plates. Wash the old hard parts of the winter bamboo shoots, cut them into pieces 4 cm long and 2 cm wide, and divide them into two plates.
2. Add seasoning vinegar, soy sauce, sesame sauce, Chili oil, pepper oil and pepper to each small bowl.
3. Add broth, cooking wine, soy sauce, ginger juice, refined salt and monosodium glutamate to the hip flask, and match it with various dishes and bowls. Light wine under the hip flask. After the hip flask is boiled, add chrysanthemum petals, choose the main ingredients, rinse and dip in the seasoning prepared by yourself. After washing, add fried vermicelli, fruit pieces and spinach pieces, boil them and eat vegetables, rice and soup.