The detailed steps of assorted hot pot are as follows: wash the hot pot, blanch the Chinese cabbage slices with boiling water, take them out, dry them in the air, put them at the bottom of the pot, sprinkle with Shanghai rice, and put the pickled meatballs on them. Put sea cucumber strips, cooked chicken strips, water fish belly strips, rape, scallops, abalone slices, long fish rolls, winter bamboo shoots, prawn slices and ham slices on the rice balls according to different colors, and then put a rape heart every once in a while. Pour the chicken soup into the pot, add refined salt, Shaoxing wine, pepper water and monosodium glutamate to adjust the taste, boil it, skim off the floating foam, slowly pour the soup into the hot pot (the soup should be submerged in various raw materials), cover it, and then put the burnt charcoal in through the chimney. After the soup is boiled, adjust the taste, serve it on a plate, and open the lid to eat.

What are the main courses of hot pot and which ones are more delicious?

Livestock meat: mutton, beef, pork, ham, lunch meat, bacon, sausage, pig enema, pig kidney, pig liver and pig heart, beef and sheep liver and tendon, bullwhip, pig intestine, pig brain flower, pig spinal cord, etc. There is also a hairy belly that is particularly popular in Bashu area.

2. Poultry meat: chicken, duck, goose, chicken wings, chicken blood, duck blood, duck intestines, chicken gizzards, liver, chicken feet and duck feet.

3. Aquatic products: crucian carp, grass carp, carp, eel, loach, river crab, shrimp, sea crab, sea cucumber, cuttlefish, squid, fish belly, shark's fin, fresh shellfish, hairtail and kelp.