1. Ingredients: 500 grams each of shredded pickled cabbage, pork tenderloin, beef tenderloin, and lamb shank, sea cucumber and oyster yellow, seared scallops, mandarin fish meat, pheasant meat, and cabbage head , spinach segments, 150 grams each of mushrooms, 50 grams of dried sea rice, 3 crabs, 100 grams of pure magnolia slices, 500 grams of frozen tofu, and 100 grams of coriander segments.

2. Seasoning: 50 grams of cooked oil, 12 grams of salt, 70 grams of rice vinegar, a little shredded onions and ginger, salted leeks, salted coriander, fermented bean curd juice, soy sauce, chili oil, braised shrimp, and chive flowers. , 70 grams each of sesame paste, and 5 kilograms of chicken soup.

3. Put 3 kilograms of chicken soup in the hot pot (the remaining 2 kilograms can be added at any time), remove the navel of the crabs, wash them, cut them into four pieces and put them into the pot, then add 250 grams of shredded sauerkraut and sea rice. , add green onions, shredded ginger, salted coriander, salt, MSG, salted leeks and cooked oil. Bring the soup to a boil over charcoal fire.

4. Cut the large white meat cooked from pork belly into large thin slices. Pork, beef tenderloin, lamb cut into thin slices. Pheasant meat, sea cucumber, mandarin fish and prawn meat are all cut into slices. Then code them into the plate one by one. Remove the teeth from the oysters, wash and place on a plate. A plate of scallops and dried shrimps. Plate each of mushrooms and coriander, vermicelli and magnolia slices (sliced). Divide into small bowls.

5. All ingredients are served with the hot pot. Pick the ingredients according to everyone's preference, stir-fry them in the pot, and then eat them with the right seasonings.