If someone asks what hot pot is the hottest this year, the answer must be: cold pot fish. In some well-known cold pot fish restaurants, at 6 pm, there was a long queue at the door of the restaurant. There are many kinds of cold pot fish, including sugarcane cold pot fish made of sugarcane; The spicy taste is outstanding, and it is made into a refreshing spicy fish; There is a nourishing cold pot fish made of angelica ... This cold pot fish ingredient introduced now is the simplest one. You can add other ingredients to rinse it according to the preferences of local people.

Formulation and production of substrate:

Ingredients: 8 kg of Pixian watercress, pickled pepper 10 kg, 5 kg of Bazin pepper, 4 kg of pickled ginger, and 0.5 kg of pepper/kloc-0. ...

Big mouth frog hot pot is one of the most popular hot pot varieties this year. It is made of Sichuan's unique dried Chili, seven-star pickled pepper, millet spicy, pickled ginger slices and konjac slices, so it tastes spicy and fragrant, and it is especially fresh and tender when eaten with tender bullfrogs. Moreover, when this hot pot is served, it is full of lux, which is particularly easy to arouse the appetite of the guests.

Formulation and production of substrate:

Ingredients: 2 kg of Sichuan specialty dried pepper, 7-star pickled pepper 1 kg, onion, ginger and garlic100g, hot pot oil100g, 5 capsules of star anise, 5g of kaempferia kaempferia, 5g of clove, 5g of fennel, 5g of citronella and 5g of cinnamon.

Production: ① break the dried pepper. ...

Chuanchuanxiang is a hot pot that can be eaten in spring, summer, autumn and winter. Affordable and simple, a bit like the "Mala Tang" in the north, which is very popular among young people. Because most of its sauces are vegetables, it can be eaten in streets and alleys. It can clean vegetables, meat and little seafood, and choose different dipping materials according to different regions. It is a kind of hot pot with strong plasticity.

Formulation and production of substrate:

Ingredients: 30kg of butter, 0/0kg of Bazin pepper/kloc-,3kg of Pixian watercress, 2kg of ginger, 2kg of Chinese liquor, 2kg of star anise, cinnamon, clove, Cao Ling, cardamom and fennel, 2kg of rhizoma kaempferiae, 2kg of Amomum villosum and 2kg of Amomum villosum. ...

Abalone hot pot is one of the top hot pot varieties. With the gradual popularization of abalone, many catering people at home and abroad have joined abalone hot pot, and the business is still very prosperous. The most typical feature of this hot pot is that the combination of soup and dip is exquisite. In addition, after the abalone slices are cut into extremely thin slices, they only need to be blanched in boiling water, which is not only delicious, but also tender to the extreme. It is definitely a rare hot pot variety. Of course, this hot pot soup can also be used to rinse other seafood, and the taste will definitely not be bad!

Formula and production of soup base (that is, the practice of white soup base) =:

Ingredients: 8 kg old hen, 6 kg pig bonzi bone, China ham. ...