White soup hot pot hot pot side dishes:

White soup hot pot is a delicious local dish, which belongs to Sichuan specialty. It is one of the traditional types of Sichuan hot pot. It uses white soup as a marinade, with various condiments. Its taste is fresh, fragrant and hot, and it is suitable for all seasons, especially for women, the elderly and those who are not addicted to spicy food.

food

Main materials (5 persons)

250g tripe, 250g duck wings, 200g beef throat100g beef and mutton, 200g raw pork and canned lunch meat, 200g beef tripe150g mung bean sprouts, 200g fungus, shallots and fried vermicelli150g broccoli and mushrooms.

Auxiliary material

500g of chicken breast, 500g of pig bone and 500g of pig bone, 25g of ginger, 75g of chicken breast and 0/00g of clean pig lean meat.

Seasoning/curing material

5 grams of salt, 2 grams of chicken essence, 20 grams of rice wine and 2 grams of white pepper.

processing technic

1. making marinade

Wash chicken breast, pig bones and pig bones, put them in boiling water to extract water, and then soak them in cold water. Then put it into the pot, add 3000 grams of water, first boil it with fire, remove the foam, and then hang it out with slow fire. Scoop out 300 grams of pickled fish hot pot refrigeration. Beat the chicken breast and lean pork into velvet, and use100g of pickled fish hot pot powder respectively. Set pickled fish hot pot on fire and boil.

2. Timber production and processing

Wash the tripe, tear off the muscle fascia, cut the section, lift the slice, cut the stem and rinse with water. Bovine ringthroat blisters, tearing film, cutting flowers, opening strips. Beef, mutton and raw pork should be cut into large and thin slices, and there can be no knives. Rub the hairy belly with salt repeatedly, remove the mucus, clean it with tap water repeatedly, and turn out the oily side, scrape off the oil with the square head of bamboo chopsticks, scald it quickly in boiling water, fish it up and cut it into sections for later use. The canned lunch meat is sliced. Wash duck wings and remove thick skin. Peel and slice the melon. Wash all kinds of vegetables, control dry water and comb them. All the above materials and condiments are put into plates and placed around the hot pot.

Step 3: How to eat

When eating, duck wings can be boiled in the pot first. Prepare a dish with salad oil, minced garlic, salt and chicken essence. Eat meat first, then vegetarian, and eat it casually.

Tips

1. In the whole process of scalding, you should pay attention to adding the original soup and salt to maintain a positive and strong taste. Raw materials can be changed according to the preferences of meat eaters.

2. This method is the standard making method of white soup hot pot. Generally, big bone soup, bone soup and fish head soup can also be made, but the taste is weak. The above materials can be purchased and processed, and immediately boiled.

Bai Tang Huang ju Hua hotpot

Raw materials;

Shrimp150g, beef tenderloin150g, pork tenderloin150g, chicken breast150g, white chrysanthemum 20g, broccoli 60g, vermicelli 50g, peanut 30g, salt 4g, chicken essence 2g, etc.

Practice;

1, shrimp, cow, pig, and chicken breast. A plate of minced peanuts, oil chili pepper 1 small plate.

2. Hot pot filled with bone soup tastes good. When served, it will be ignited, served together with the rinse. After the bone soup is boiled, it will be put in Huang Juhua, and the customer will rinse it with chopsticks.

3, a variety of condiments for dipping.

trait

The taste is salty, spicy and the soup is clear and delicious. People with hypertension, hyperlipidemia, coronary heart disease, obesity and diabetes should take a small amount; Patients with osteoporosis, rickets and pregnancy should take it properly.