Different hot pot practices:
1. Spicy hot pot kebabs: Ingredients: 3 pieces of bean skin, 50g of oily tofu, 50g of kelp, 5 chicken gizzards, 8 mushrooms, 200g of potatoes, 50g of spinach, 50g of konjac powder, 3 pieces of oily tofu, appropriate amount of oil and salt, Chongqing hot pot bottom material 100g, appropriate amount of onion and garlic cloves.
1, prepare all the ingredients.
2. Boil water in the pot, add a little salt, add bamboo sticks, cook for 5 minutes, remove and wash.
3. Boil kelp for 3 minutes.
4, all the ingredients are cut into pieces, thousands of pieces are cut into wide strips, with oily bean skin.
5. Blanch the chicken in boiling water for later use.
6. All ingredients are tied with bamboo sticks for later use.
7. Pour less oil into the wok and add the hot pot bottom material to stir fry to low heat.
8. Until the bottom material of the hot pot melts, the fragrance is fragrant.
9. Add the right amount of broth or water.
10, add onion, ginger and garlic.
1 1. Add a proper amount of cooking wine.
12, add a little soy sauce.
13, add some sugar.
14 Add a little black pepper and chicken essence.
15. Cook on high fire 10 minutes, and the fragrance will be cooked.
16, put the skewered ingredients into a small pot.
17, pour the cooked soup, put the small pot and the alcohol stove on the table, and cook while eating.
Second, the classic Yuanyang fish head hot pot: ingredients: 1 silver carp head, 250g tofu, 3,000 pieces, 10g lettuce, appropriate amount of oil, appropriate amount of salt, 5g pepper, 5 peppers, 5 garlic cloves, appropriate amount of onion ginger, 6 red dates, 15g tomato, 650.
1, prepare all the ingredients.
2. Wash the fish head, fry it in a non-stick pan until both sides are golden, and turn off the heat.
3. Heat the soup pot and add the onion and ginger.
4. Add half a fish head.
5, rush into the right amount of boiling water.
6, add a little white wine to cook until the fish pond is milky white, add salt and pepper to taste into white soup for later use.
7. Prepare the seasoning for the red soup.
8. Heat the oil in the pot and put it in the bottom of the hot pot for frying.
9. Add onion, ginger, garlic and pepper and stir-fry until fragrant.
10, add some water, cooking wine, salt and sugar.
1 1, cook for 5 minutes and add chicken essence.
12, put the other half of the fish head and cook for 5 minutes.
13, then put the red soup and white soup into Yuanyang hot pot respectively, and add red dates, carrot slices, tomato slices and medlar.
14. With alcohol stove and side dishes, add side dishes while cooking.
Three, octopus seafood hot pot: staple food: 500g octopus, korean chili sauce, soy sauce, salt, sugar, baby cabbage, mushrooms, bitter chrysanthemum, clams, peppers and oil.
1. Wash octopus, cut into pieces, add korean chili sauce, sugar, salt and soy sauce for curing.
2. Boil the water in the pot and add the clams to boil.
3. Put the mushroom slices, bitter chrysanthemum, baby cabbage and green onions into the pot.
4. Add pickled octopus and boiled clams.
5. Drain the pot, add oil consumption and chicken essence, and bring to a boil.
6. Pour the soup into the pot and ignite the alcohol; Cover and boil, and you can eat.