The origin of hot pot is still inconclusive. But in the Eastern Han Dynasty, there was a "hat". According to literature, it is a kind of pottery or bronze with three feet at the bottom and a handle at the abdomen, which is used to heat food in a brazier with charcoal fire. This is exactly the same as eating hot pot today, so some people regard it as the earliest copper hot pot.
Application mode
1. If the charcoal stove is indoors, an exhaust passage must be set above the stove.
2. Wash the pot with warm water.
3. First, put the bottom soup into the pot until the pot edge is below 1.5cm, cover the pot cover, and put the red-hot charcoal into the pot liner with a charcoal clip. The amount of charcoal should be flush with the edge of the pot, and it is forbidden to add too much charcoal, which will greatly reduce the service life of the pot liner and increase the use cost.
4. The base soup should be added at any time when it is used.
It's best to adjust the fire bow when eating to facilitate the guests' eating habits. Can be closed during the call, which not only saves fuel, but also avoids overflow.
6. Cover the pot after dinner, clip out the unburned charcoal in the pot and put it back in the charcoal stove. Let the pan cool for 2-3 minutes, pour the soup into the swill bucket, clean the pan and dry it with a scouring pad for later use.
7. Pots should be stored in a ventilated and dry place.
8. The fragile part of charcoal hot pot is the pot liner. When it can't be used, it can be replaced with a new liner.
9. Pure copper Yuqian hot pot has the longest service life.
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