Two black-bone chickens (weighing about 2000g), tripe and throat150g each, lean pork and pork loin100g each, Chinese cabbage and soaked vermicelli150g each, soaked sweet potato skin and tofu100g each, and potatoes and rice tofu 200g each.

Seasoning: soup 150g, lard 100g, sesame oil 10g, onion ginger 15g, pepper 5g, monosodium glutamate 5g and fresh soup (or chicken soup) 2000g.

The practice of sour soup chicken hot pot;

1. Slaughter black-bone chicken, unhairing, chopping off claw tips, eviscerating, washing and draining, cutting it into 5cm square pieces with a knife, blanching it in a boiling water pot until it is 78% mature, and taking it out. Wash large slices of hairy belly. Wash and cut your throat. Slice lean meat. Take the kidney out, soak it in water and slice it. Wash and drain the stems of Chinese cabbage and rape. Cut dried vermicelli and sweet potato vermicelli. Wash potatoes, peel and slice. Tofu and rice tofu are soaked in water and cut into strips. The above ingredients, except chicken nuggets, are divided into two plates, surrounded by hot pot.

2. Put the pot on the fire, add lard to heat it, add soup to stir fry until fragrant, add fresh soup, chicken nuggets, onion (cut into pieces), ginger (mashed), pepper and sesame oil to boil, skim the floating foam, add monosodium glutamate, scoop it into a hot pot and boil it, then all the ingredients can be eaten, and the soup can be drunk.

The taste dish is made of sesame oil, Chili noodles, salt, monosodium glutamate, fermented milk, and a little coriander powder, one for each person.