1, chicken feet and beef omasum hotpot. Ingredients: 600g of beef, 300g of tripe, eel150g, chicken feet150g, potato150g, ring throat150g, tripe, duck, kelp, lettuce, onion and water spinach. Seasoning selection: lard, bean paste, fermented glutinous rice juice 100g, fermented soybean, ginger, kohlrabi, sprouts and pickles 50g, dried pepper 30g, monosodium glutamate 8g, sugar 35g, garlic 100g, beef soup, chicken soup and pork soup 100g. Practice: Wash the sauce beef, remove the tendons and cut it into pieces about 0.2 cm thick, 8 cm long and 5 cm wide; Slice the beef omasum; Wash throat and cut into strips; Wash the tripe with clear water, blanch it in a boiling water pot, and take it out and slice it; The eel is boned and aged, washed and sliced; Remove the old skin from chicken feet, chop off the toes and wash them; Wash duck intestines repeatedly, cut open and cut into sections; After soaking kelp, remove impurities, wash and cut into strips; Peel potatoes and slice them; Wash lettuce; Wash water spinach and onion, cut into sections, and beat water spinach with a knife. The above materials are served in two parts and placed neatly around the hot pot for later use. Wash kohlrabi, sprouts and pickles, and cut into pieces respectively. The sauce is made of oyster sauce, mashed garlic, monosodium glutamate, soy sauce and salt, and each person has a dish for dipping. Put the wok on fire, heat the vegetable oil, add the bean paste and lobster sauce to stir fry, stir fry the dried chili a few times, add the fermented glutinous rice juice, ginger, garlic and white sugar, cook for a while, then add beef soup, pork soup and chicken soup, and cook for 10 minute, then skim off the floating foam, add lard and monosodium glutamate, and scoop into the hot pot. Bring the hot pot up, light the fire and bring it to a boil. Finally, sprinkle with kohlrabi, pickles and sprouts, and you can eat them while they are hot.

2, chicken feet beef hot pot. Ingredients: beef 800g, chicken feet 500g, beef liver 300g, Chinese cabbage100g, spinach, kelp, mushrooms, potatoes, vermicelli, beef soup 300mg, refined salt and tsaoko10g, ginger slices, onion slices, cooking wine, pepper and monosodium glutamate. Practice: cut the beef into large pieces after fascia removal, and wash and drain the grass fruit. Wash liver and cut into large pieces, wash kelp and cut into strips, peel mushrooms and tear them into 2 pieces. Peel and break chicken feet, peel and slice potatoes, drain vermicelli and cut into sections, wash Chinese cabbage and spinach and drain. Put the above ingredients into a plate and put them around the hot pot. Pat the Amomum tsao-ko one by one, put it in a pressure cooker, pour the beef soup, add the air pressure valve 10 minute, cool it, pour it into a hot pot, add the remaining soup, ginger slices, onion slices, refined salt, pepper and cooking wine, cook for 10 minute, skim off the froth, sprinkle with monosodium glutamate, and serve while it is hot.

3, turtle chicken feet hot pot. Ingredients: soft-shelled turtle 1 piece (about1.200g), 20 Sanhuang chicken feet, 250g of lean pork, 50g of lean ham slices and refined salt, 5g of white wine, soy sauce and monosodium glutamate, and a proper amount of cooking wine. Practice: Put the turtle with its back down and abdomen up on the chopping block, decapitate the turtle with its head out, drain the blood, put it in a boiling water pot for 10 minute, take it out, scrape off the black film on the skirt and the coat film on the four legs with a knife, wash it, then cut the adhesion between the turtle's back shell and the skirt with a knife, take out the turtle shell, dig out the internal organs and wash the blood stains. Remove the old skin from the claw with a knife, cut off the claw tip, cut the chicken leg into thin slices with a length of 3 cm and a width of 1.2 cm, put it in a boiling water pot, take it out after boiling, and drain the water; Wash lean pork and cut into thin slices for later use. Put the pot on fire, add lard, onion, ginger slices and chicken leg slices, stir-fry, add broth, white wine, cooking wine, refined salt, soy sauce and turtle pieces, bring to a boil, simmer until the turtle is crisp and rotten, and scoop it into the hot pot with a colander. Take out onion and ginger slices from the original soup, pour the soup into a hot pot, add ham slices, lean pork slices, chicken feet and monosodium glutamate, cover them, and cook for 10 minute.