Wild boar bone is more conducive to the flavor and freshness of soup stock. The utensils for cooking soup should be clean. It is best to use advanced modern kitchen cooking equipment, which is beneficial to temperature control. Stop heating after cooking for about 2 hours. A good pot of soup stock is the basis and know-how of making a good hot pot, which should not be underestimated.
Processing technology of broth hotpot
Wash chicken, ribs and pork bones, put them in boiling water to produce water, and then rinse them with clear water. Then put it into a pot, add 3000 grams of water, first boil it with high fire, skim off the floating foam, and then hang the fragrance with low fire. Scoop out 300g fresh soup and let it cool. Beat chicken breast and clean pig lean meat into velvet, and sprinkle with 100g fresh soup respectively. Boil the fresh soup on the fire.
Wash the hairy belly, tear off the fascia, cut into sections, lift the slices, and dry them, Shui Piao. Bullpen throat blisters, tearing film, cutting flowers and opening strips. Beef and pork should be cut horizontally, and the slices should be large and thin, and there should be no knives. Rub duck intestines with salt repeatedly, remove mucus, wash them repeatedly with clear water, turn out the oily side, scrape off the oil with the square head of bamboo chopsticks, quickly scald them with boiling water, and take them out and cut them into sections for later use.
Slice the lunch meat. Wash duck feet and remove rough skin. Peel and slice wax gourd. Wash, drain and tidy up all kinds of vegetables. Put the above materials and seasonings into a plate and put them around the hot pot.