1. Meat

(1) Such as beef, mutton, pork, pig offal, pig tongue, pork liver, bacon, luncheon meat, tripe, yellow throat, duck intestine, chicken wings , crispy sausage, quail eggs, ham sausage, sausage, liver tendon, bullfrog, etc.

In fact, any meat is suitable for hot pot. Beef, pork and mutton are best cut into thin slices in advance (you can buy them ready-made in the supermarket). These meats can usually be eaten in a few seconds. Cut lunch meat, ham, etc. into thick slices.

(2) Beef is a must-have dish for hot pot, and fattened beef is usually used in hot pot. If you can't buy fat beef, you can use beef ribs or beef balls. It usually takes four to five minutes for the beef balls to be cooked through.

(3) Mutton. Mutton is also an indispensable kind of meat. Like fat beef, the mutton usually used in hot pot is called fat sheep (lamb thigh and shoulder meat). It can be bought in general supermarkets.

(4) If you like to eat offal. It is best to put pig offal, pig tongue, pig liver and other ingredients in salt water or wine to remove the fishy smell before adding them to the hot pot. If you can buy duck intestines at the vegetable market, when cooking them in a hot pot, remember the "seven up and eight down" method. Hold the duck intestines with chopsticks and put them in the pot for one to two seconds, then pick them up and repeat eight times. , the duck intestines cooked in this way are crispy in the mouth.

2. Seafood

(1) Such as crab meat, fish balls, fresh scallops, oysters, squid, shrimp, cod fillets, etc.

(2) Fish is usually cut into thin slices because it cooks quickly, so it is best to put it behind the colander before putting it in the hot pot. Eat now.

(3) Shellfish. For example, shrimp, scallops, crabs, oysters, clams, mussels, and shrimp are the most common side dishes. Usually the shrimp and shells are cooked together (the heads of the shrimp can be pulled off or not). Remember to put shellfish ingredients in the water basin in advance so that they can spit out the sand.

(4) Squid and cuttlefish. Use both fresh and dried. It can add a unique umami flavor to hot pot soup. If using fresh cuttlefish, make sure it has been cleaned. Dried squid is more troublesome and needs to be soaked in water for 24 hours before use.

(5) Fish balls and fish cakes. These ingredients can be purchased in supermarkets, and the fish balls have a chewy and smooth texture. Because the fish balls themselves are already cooked, they don’t need to be cooked for too long (except for frozen fish balls).

3. Vegetables

(1) Such as white radish, carrot, tomato, winter bamboo shoots, lettuce, leek, potato, yam, kelp, lotus root, cucumber, winter melon, lettuce, and lettuce Chinese cabbage, baby cabbage, cabbage, spinach, cabbage, water spinach, broccoli, coriander, etc.

(2) Leafy vegetables. For example, spinach, lettuce, wormwood, etc. will be gone as soon as they touch the soup. Just cook them for two or three minutes. This type of vegetables will taste better in a clear soup pot. If you eat it in a spicy pot, the vegetable leaves will be covered with chili oil and taste spicier. If you like spicy food, you can try it.