We need to blanch the ducks in advance to remove the fishy smell, and then put the chafing dish bottom material into the pot to heat the water to melt. If we make our own chafing dish, we need to stir-fry spices, peppers, prickly ash and other spices in the oil, and then add water to boil.

Then put the blanched duck in the pot and stew for about an hour, and the hot pot duck will be ready. You can also rinse some vegetables.

Duck hot pot practice

A duck 1000g, blood clots, tofu, all kinds of meatballs, bacon, vegetables, kelp. Accessories: vegetable oil, salt, spicy hot pot base, 20g ginger, 2g pepper and one star anise onion. Wash the duck and cut it into pieces, not too big, just cut it into pieces the same size as meat in peacetime. Boil duck pieces in cold water.

Prepare washed vegetables and cut vegetables for later use, put duck pieces, pepper granules, fragrant leaves, ginger and star anise into Timi hot pot (remember to add steaming net), add cooking wine and clear water, electrify the pot cover and start the "hot pot" program. The program has many functions, such as big fire, slow fire, small fire and fierce fire, and you can choose the required temperature. This Timi hot pot heats up very quickly.

Turn on the power of the pot cover and start the "hot pot" program. The program has many functions, such as big fire, slow fire, small fire and fierce fire, and you can choose the required temperature. This kind of Misheng hot pot heats up quickly and saves time. Add hot pot bottom material, and then add onion, garlic and spicy skin, so that the ingredients are particularly fragrant, delicious and not spicy, because garlic can dilute a part of capsaicin and enhance the flavor.

Adjust the high fire and cook until the soup is boiling. You can cook it for a while to make the seasoning and duck taste. You can also add various favorite ingredients, such as meatballs, blood clots, bacon, vegetables and kelp. As long as you like, you can add it and cook it thoroughly, then adjust the fire to "slow fire".

Press the "Up" button to lift the steam net up. When you see that the ingredients are delicious, just eat them. The lifting plate and the pot body of this electric hot pot are separated, so it is more convenient and easy to disassemble and clean.

Not only can it be used to rinse hot pot, but it also has the function of steaming and cooking. From then on, you don't have to fish hot pot. This benefit can also help food cool down, and eating hot pot is not afraid of scalding. If you want a stronger taste, or the food is a little cold when you eat it, you can press it down again and lower the steaming net, so that the ingredients can be reheated and cooked with vegetables, which is particularly convenient.