Bacon hot pot: 2 pounds of bacon, half a pound of sauerkraut, 2 taels of small tomatoes, onions, ginger, garlic, pepper, bean paste, and a little dried chili. Preparation method: 1. Steam the meat for half an hour. 2. Cut the sauerkraut into small strips, stir-fry in water and set aside. 3. Chop tomatoes and cook into sauce. Set aside. 4. Slice the bacon and set aside. 5. Put a little oil in the pot and stir-fry the ingredients until fragrant, then add the meat, sauerkraut, tomatoes, a little oyster sauce, and a little chicken essence. Because the meat already has salt, add 200 grams of water and bring to a boil together. Put some green onions on top and eat some on the stove. It's very fragrant and not greasy.

Ingredients

10 cooked red meatballs, 12 cooked olive meatballs, 12 cooked egg rolls, 250g soaked vermicelli, 400g sprouts and cabbage, 100g winter bamboo shoots, 25 grams of dried mushrooms, 50 grams of lean pork, 50 grams of cooked pork belly, and 50 grams of dried cuttlefish. 25 grams of green garlic, 1 gram of pepper, 1 gram of MSG, 10 grams of soy sauce, 75 grams of cooked lard, 1000 grams of meat broth (HaoChi123.com)

Method

1. Cut the cooked red meatballs crosswise into 20 pieces; cut the cabbage into 4.5 cm long and 3 cm wide pieces; cut the vermicelli into 15 cm long segments; cut the winter bamboo shoots and lean pork into 4 cm long, 2 cm wide and 0.3 cm wide pieces respectively. Centimeter thick slices; cut cooked pork belly and cuttlefish into 4 cm long and 2 cm wide slices respectively; wash the mushrooms and cut into large pieces; cut green garlic into 2.5 cm long sections. 2. Put sprouts, cabbage and vermicelli into the hot pot first, then put red meatballs, olive meatballs and egg rolls on top. 3. Pour 50 grams of lard into the pot and heat it to 60% heat. Add the winter bamboo shoot slices and fry for a few times. Add the pork slices, tripe slices, cuttlefish slices, mushrooms, soy sauce, and salt (3 grams) and fry until cooked. Pour into the hot pot. 4. Put 25 grams of lard in the wok. When it is 60% hot, add the meat broth, add MSG, pepper, green garlic, and salt. After boiling, pour in... 25 grams of green garlic and 1 gram of pepper. , 1g MSG, 10g soy sauce, 75g cooked lard, 1000g meat broth (HaoChi123.com)

Features

Both meat and vegetables, soft, tough, fragrant, Crisp and delicious, Hunan style.