Seasoning: beef soup 1250g, butter 200g, rock sugar 25g, pepper noodles 40g, cooking wine 15g, ginger rice 50g, pepper 7g, salt 10g, Yongchuan douchi 40g, fermented glutinous rice juice 100g, Pixian doudou.
Method:
1. Brine production: 75g hot oil in the pot, stir-fry bean paste, stir-fry ginger, spices and pepper, and add beef soup. After boiling, put it in a hot pot and bring it to a boil. Put all the above seasonings except refined salt into the pot and cook on the mouth fire for about 10 minute. Put all the above seasonings except refined salt into the pot, cook for about 10 minute on medium fire, and remove the floating foam. When eating, turn the fire to the table and add salt according to the taste of the eater.
2, raw film: hairy belly and chiba belly, there are a lot of debris, must be cleaned. Before washing, shake off all the sundries on the hairy belly, spread them on the chopping board, spread the belly leaves layer by layer, and then wash them repeatedly with cold water until there is no smell of grass, cut off the "belly edge" of the belly door ring, tear off the oil skin on the bottom plate, and cut them whole with a large leaf and a small leaf along the grain. Then straighten and spread each leaf, cut it into pieces about 1.7 cm wide, and rinse it with cold water. Beef liver, loin and meat, whether pork or beef (pork loin and plum head), should be sliced (don't cut). The thinner the slice, the better. The bigger the slice, the better. Chicken and duck blood becomes bloody (heated and solidified), and it is cut into pieces two fingers long and about 0.5 cm thick. After the eel is cut, the head, bones and internal organs are removed, and the eel is cut into pieces about 4 cm horizontally. Cut onion and garlic seedlings into 6-9 cm long sections. Wash the lotus white, take the leaves and tear them into long pieces. Remove the old stems and take the tender tips from the pea seedlings. Flammulina velutipes is washed and sorted. Peel the lettuce, cut it into strips and arrange it. Put the above ingredients into a plate and surround the hot pot.
3. How to eat: When eating, first cook the eel slices, brain flowers and spinal cord. Other vegetarian raw slices are very hot when eaten. Everyone prepares a dip dish with sesame oil and egg flavor, and a little monosodium glutamate can be added to the dish.
Salt and garlic paste. Belly, waist and meat slices can be cooked with water starch, which is smooth and tender, but it is easy to muddy the soup and should not be used more. Raw slices are selected by consumers and cooked as much as they eat.