2. The second course, Flammulina velutipes. Many pot bottoms are cooked with mushrooms such as Flammulina velutipes, which are very delicious. You can't eat all the meat in the hot pot, but you should also eat a little mushroom, which has the effect of anti-fatigue and removing heavy metals.
3, the third course, handmade beef balls. Delicious handmade beef balls are full of materials, and the balls are very elastic to eat. Meatballs play an important role in hot pot, and now there are more and more varieties of meatballs, but I still like this handmade beef ball best.
4. The fourth course, duck tongue. Duck tongue is rich in protein and vitamin E, and it has a beauty effect. Duck tongue tastes crisp and tender, and tastes particularly fragrant, especially in a spicy pot.
5, the fifth dish, duck blood. Duck blood is especially suitable for mala Tang, and some brands of hot pot also take duck blood as a special dish. Duck blood is soft and elastic, and it tastes particularly delicious. The incense pot can remove its own fishy smell and enter your mouth in the most perfect posture.
6, the sixth dish, shrimp slippery. Shrimp slippery is a very delicious dish in hot pot. It is made of fresh shrimp, with delicate meat, rich protein and low calorie. Waiters usually make you a small ball with a small spoon, which is small and lovely. If you have children, you can also put some at the bottom of the pot that is not spicy, which is generally more popular.
7. The seventh course, tofu skin. Bean curd skin is made of beans and is rich in lecithin and calcium, which can promote bone development and prevent osteoporosis. The soft glutinous tofu skin tastes good, and it is also a dish that many people like to order.
8, the eighth course, hairy belly. Hairy tripe is a very popular ingredient, and many hot pot restaurants make special hot pot in the name of hairy tripe, which tastes crisp and chewy.
9. The ninth course, fish fillets. There are many kinds of fish fillets, usually black fish fillets without any thorns. Fish fillets only need to be rinsed gently for a while, and then they can be eaten after changing color. The taste is tender and smooth, and it is very delicious.
10, the tenth course, goose intestines. Goose intestines are tender and more expensive than duck intestines. Don't rinse for too long. Tenderness will taste better, and it is also suitable for spicy pot dishes, which can fully remove the fishy smell.