Inventory the common ingredients in each category:
No. 1: meat
Meat suitable for hot pot mainly includes mutton, fat beef, chicken, goose, duck and pork belly.
When dipping in food, ginger and onion are generally needed to enhance the umami taste of meat, and garlic can also be added to special meat to highlight the wildness of meat.
Second: internal organs
The common internal organs of hot pot are: vermicelli, large intestine, pork liver, pork loin, tripe, pork tripe, chicken and duck goose intestine, chicken and duck kidney, pig brain and so on.
In addition to ginger, onion and garlic, spices such as coriander can also be added.
Third place: vegetables
Vegetables suitable for hot pot are: lettuce, lettuce, spinach, watercress, Chinese cabbage, potato, lotus root, yam, kelp, plateau dishes and so on. Vegetables can be dipped in soy sauce, and peanut butter and other sauces can be added if you like.
Fourth place: Pill stuffing
There are also many kinds of common meatballs and fillings, mainly including beef balls, beef tendon balls, pork balls, fish balls, cuttlefish balls, shrimp balls, crab roe, sausages, vegetarian sausages, fish slides, shrimp slides and so on. Common dip materials are onion, ginger, garlic, coriander, soy sauce, peanut oil, peanut butter and so on.
Fifth place: seafood
The common seafood in hot pot are abalone, oyster, son, flower shell, shrimp and so on. It is best to use light soup base as seafood ingredients, so as to highlight the delicacy of seafood.
Sixth place: seafood
Trimming furnace for seafood is also a good choice. Common seafood includes river shrimp, crab, fish fillets, herring balls, fish chops, shrimp chops and so on. The soup base is preferably clear soup base.
Seventh place: mushrooms
Common mushrooms are Flammulina velutipes, mushrooms, chicken fir, mushrooms and so on.