Several hot pot base practices: fish head hot pot, seafood hot pot, generic clear soup hot pot, three fresh hot pot.

One, fish head hot pot

Main ingredients: half a chub head, 500 grams of old tofu, 50 grams of sliced radish, 50 grams of soybean sprouts.

Seasoning: 8 grams of cooking wine, 3 grams of salt, 2 grams of Hongxingyuan Chicken Essence, 3 grams of pepper, 10 grams of hot oil, 8 grams of sliced ginger, 8 grams of green onion.

Making: Wash the fish head, blanch into the soup pot. Large fire to collect to the thick soup to change the small fire, add seasonings, old tofu, radish slices, soybean sprouts with cooking, boiling can be.

Two, seafood hot pot

Seafood hot pot originated in Chao, Guangdong area, it is characterized by the original flavor, light and nutrition.

Raw materials: 1 crab (about 250 grams), 200 grams of grass shrimp, 200 grams of squid, 8 fresh mushrooms, 100 grams of clams, 300 grams of Chinese cabbage, frozen tofu 2, 2 bundles of vermicelli, 200 grams of burdock.

Seasoning: 5 cups stock, 1 teaspoon salt, 1 teaspoon wine.

How to make:

1: Wash cabbage and cut into large pieces; cut frozen tofu into pieces; peel and slice burdock.

2. Peel and wash crabs; cut squid and mushrooms into flowers and set aside.

3, cabbage, frozen tofu first into the pot to cook a little padding, and then the other ingredients into the cooked, and finally seasoning can be eaten.

Three, generic broth hot pot

Main ingredients: 250 grams of duck palm, 200 grams of beef, 200 grams of pork, duck intestines 150 grams of soybean sprouts 200 grams of mushrooms 150 grams of vermicelli 150 grams of spinach 100 grams of mushrooms 100 grams of winter melon 300 grams of tripe 250 grams of beef huanghuang throat 100 grams.

Soup Ingredients: 500 grams of chicken meat, 500 grams of pork chop, 500 grams of pork bones, 25 grams of ginger, 100 grams of pork, 75 grams of chicken breast?

Seasoning: 5 grams of salt, 2 grams of monosodium glutamate, 20 grams of cooking wine.

Clear soup hot pot base production steps:

1, the system of soup: chicken, pork ribs, pork bones, wash, put into boiling water, cook the blood water, fish out and wash with water. Put into a pot, add 3000 grams of water, boil with high heat, beat off the foam and then switch to a small fire to stew out the flavor. Ladle out 300g of stewed soup to cool. Chicken breast and net pork minced, respectively, with 100 grams of fresh broth stirred, the remaining broth on the fire to boil.

2, with the material processing: tripe washed and torn fascia, open section of the slice, rinse with water. Beef throat blisters, tearing the membrane open strip. Beef, pork across the sinews cut large thin slices. Duck intestines with salt repeatedly kneaded, clean mucus wash with water, and turn out the oil side, with bamboo chopsticks square head to scrape off the oil, into the boiling water quickly scalded and fished out cut section for use. Wash the duck palm, remove the rough skin. Peel and slice winter melon. Wash all kinds of vegetables, drain. The above various ingredients and seasonings were put into a plate, placed around the hot pot.

When eating, duck palm can be first under the pot to cook up. Prepare the flavor dish, dish with sesame oil, garlic, salt, monosodium glutamate, etc.. Meat first, then vegetarian, at random hot food.

Four, three fresh hot pot

Three fresh pot with fresh hot style, the most suitable for winter consumption.

Main ingredients: 100 grams of ham, 100 grams of chicken, 250 grams of mushrooms, 500 grams of cabbage.

Seasoning: 5 grams of salt, 1 gram of pepper, 1 gram of monosodium glutamate (MSG), 50 grams of lard, 2 slices of old ginger, 2 pieces of green onion.

Making:

1, the flat mushrooms torn into large pieces, ham, chicken blanched and cut into 4 cm long, 2.5 cm wide, 0.3 cm thick slices.

2, frying pan on medium heat, under the lard burned to 50 percent hot.

3, into the flat mushrooms, vegetables, stir-fried, then add chicken, ham, stir-fried, and then add refined salt, 1000 ml of chicken broth, pepper, monosodium glutamate, ginger, scallions boil.

4, and then scooped into the fire after the hot pot, to be boiled out of flavor on the table is complete.