Category: recipes

material

Pork bone soup 16 bowl, Chinese cabbage, Flammulina velutipes, beef slices, taro, tofu, chrysanthemum, cuttlefish, fish balls, shrimp dumplings and sweet corn.

condiment

(1) 3 tbsps of spicy watercress, 3 tbsps of red oil, 1 tbsps of pepper 1 tbsps, and half a teaspoon of salt.

(2) A little egg, sand tea sauce, minced garlic and chopped green onion.

The way of doing things

1. Boil the soup and put half of it in the mandarin duck pot.

2. Stir-fry Zanthoxylum bungeanum with 2 tbsp oil, then take it out, then pour in spices such as spicy douban (1) to boil, put it on the other side of the Yuanyang pot, and heat the bottom with alcohol.

3. Put all the materials into the dish, put them into the soup according to personal taste, and dip the seasoning (2) evenly.

Key tips

1. Yuanyang refers to two kinds of hot pot with different soup bases, one is spicy and the other is light. The hot pot itself is divided into two parts. This kind of container can be bought in shopping malls, otherwise it will have to be filled in two different pots, or you can choose one of them to taste.

2. Hot pot ingredients do not have a certain content, and can be prepared according to personal preferences.

Sichuan hot pot is a unique flavor in Sichuan cuisine, which is unique and famous at home and abroad. Hot pot has existed since ancient times, and its manufacturing technology has gradually developed in modern times. Sichuan hot pot uses beef bone soup, solid butter, watercress, pepper, pepper and other raw materials and seasonings to make soup. After the soup is cooked, you can put the washed beef omasum, fish fillets, eel fillets and duck blood into the pot for blanching. Boiled vegetables are put into a sesame oil dish and eaten while dipping. It tastes hemp, spicy, spicy, fresh, tender and crisp. Early hot pot was mainly used for scalding hairy belly, and later it developed into scalding all kinds of meat and vegetarian dishes. At first, it was mostly eaten in cold winter, but now people like it all year round. And there are many kinds of hot pot, including red pot, white pot, Yuanyang pot, ribs hot pot, fat sausage hot pot, pickled fish hot pot, hot pot chicken, hot pot duck, hot pot rabbit and so on. Sichuanese love hot pot and regard it as a delicacy.

Sichuan hot pot is a unique flavor in Sichuan cuisine, which is unique and famous at home and abroad. Hot pot has existed since ancient times, and its manufacturing technology has gradually developed in modern times. Sichuan hot pot uses beef bone soup, solid butter, watercress, pepper, pepper and other raw materials and seasonings to make soup. After the soup is cooked, you can put the washed beef omasum, fish fillets, eel fillets and duck blood into the pot for blanching. Boiled vegetables are put into a sesame oil dish and eaten while dipping. It tastes hemp, spicy, spicy, fresh, tender and crisp. Early hot pot was mainly used for scalding hairy belly, and later it developed into scalding all kinds of meat and vegetarian dishes. At first, it was mostly eaten in cold winter, but now people like it all year round. And there are many kinds of hot pot, including red pot, white pot, Yuanyang pot, ribs hot pot, fat sausage hot pot, pickled fish hot pot, hot pot chicken, hot pot duck, hot pot rabbit and so on. Sichuanese love hot pot and regard it as a delicacy.

There are dozens of famous Sichuan dishes here, such as butterfly sea cucumber, dried carp, crispy squid, bean dregs duck, Zhangcha duck, pocket tofu, "boiled" Chinese cabbage, chicken tofu, liver paste soup and so on. , colorful, memorable, pleasing to the eye, ancient and modern.