1. Vegetables: broccoli, coriander, wax gourd, yam, Chinese cabbage, lettuce, oil wheat, baby cabbage, chrysanthemum, potato, sweet potato, lotus root, bamboo shoots, kelp, etc. 2. Bean products: Common products include dried bean curd, bean skin, oily bean curd, bean sprouts, mung bean sprouts, fresh bean curd, yuba, frozen bean curd, etc. 3. Mushrooms: Common mushrooms, Pleurotus ostreatus, auricularia auricula, Flammulina velutipes, Agrocybe aegerita and so on. 4, staple food category: common hot pot powder, instant noodles, vermicelli, handmade noodles and so on.

Typical hot pot ingredients include all kinds of meat, seafood, vegetables, bean products, mushrooms, egg products, staple foods and so on. They are cooked in boiling water or at the bottom of special soup pots. Some ways of eating will be dipped in seasoning and eaten together. First of all, we must distinguish between various materials, not all materials can burn. Generally speaking, rinse the tender and crisp materials that can be cooked instantly: that is, cut the materials into pieces, which are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings, spinach and so on. Moreover, the texture is a little dense, so it is not easy to cook in an instant. It needs to be scalded for a while, such as hairy belly, mushroom liver, beef slices and so on. Secondly, we should observe the changes of soup. When the soup brine keeps boiling and rolling, and there is enough oil on the soup brine, it is delicious and can also be kept warm. Thirdly, it is necessary to control the heat. If the heat is too high, the food will get old, and vice versa. Fourth, be sure to hold the food steady when it is hot, otherwise it will be easy to boil if it falls into the pot.