Raw materials preparation before making hot pot base:

Hot pot main ingredients

Beef tripe, duck paw 350 grams each, 100 grams of chicken breast, 150 grams of net pork lean pork, 100 grams of beef ring throat, 150 grams of beef, pork, luncheon meat each, 250 grams of duck intestines, 150 grams of crispy intestines, 200 grams of soy bean sprouts, mushrooms, 150 grams each of hydrated vermicelli, 100 grams each of spinach, flat mushrooms, 300 grams of winter melon, 500 grams each of chicken and pork ribs.

Seasoning needed for hot pot:

50 grams of ginger, 6 grams of refined salt, monosodium glutamate (MSG), 35 grams of cooking wine, 2 grams of pepper.

Processing

1, the system brine. Chicken, pork ribs cleaned, into the pot of boiling water blanch, pick up with water rinsing clean, and then into a pot, add 3000 grams of water, first boiled over high heat, skimmed off the foam, and then with a small fire hanging fragrance fresh flavor, scooped out of about 300 grams of cooling to be used; chicken breasts and net pork pounded into a puree, respectively, with 100 grams of broth dispersed, put on the fire and boil, add refined salt, pepper, cooking wine, and then the puree pork into the soup, stirring evenly with a soup spoon. soup, stir evenly with a soup ladle, when the minced pork floats on the surface of the soup, put the pot into a small fire, keep small open, 5 minutes after the minced pork with a small leaky spoon, and once again the soup boiled, add the chicken minced chicken, stir evenly with a long, to be chicken minced chicken on the surface of the soup, move the pot to a small fire, keep slightly open; chicken minced chicken into a mass of extrusion, and continue to simmer in the soup for 10 minutes, and then pick up the chicken minced chicken, ladle the soup into a hot pot, add the MSG is the soup marinade.

2, beef tripe washed, tear off the fascia, sliced, sliced, floated with water, cow ring throat soaked in water, tear off the membrane, graver knife open strips of beef, pork across the fascia knife, sliced into a large thin slice of duck intestines with refined salt repeatedly kneaded, washed all the mucus, and turn out the inside, scrape off the layer of oil with a knife, into the boiling water quickly blanch a little bit, fished out of the cut section sealing with lunch meat sliced, duck palm washed, scraped off the skin of the coarse, the winter melon peeled, sliced, and then scooped into the soup. Winter melon peeled, sliced; a variety of vegetables washed, well; the above materials were loaded into the plate, around the hot pot to be used.

3, the hot pot boil, skimmed off the foam, first add the duck palm cook up, hot food ingredients.

Another available sesame oil, garlic, salt, vinegar, etc. Mixed well into the flavor plate, each person a copy, dipping and eating.

Hot pot base product features:

The use of sophisticated materials, rich and fragrant, soup can be drinkable, all seasons can be.

Precautions for the production of hot pot base:

The key to the production of clear soup is the raw material is superior, the process is fine, so as not to affect the taste of the hot pot; a variety of main ingredients of the slice should be uniform, thick and thin; eat halfway to add soup and salt, etc., to facilitate the seasoning; hot pot of the broth can be consumed.

Clear soup hot pot base practice two: beef bone soup

Beef bone soup with pressure cooker is better, can press a lot of oil out, can eat many days, eat every day ...... cool!

Cow bones are generally larger and harder, when you buy them in the market, ask the merchants to chop them into small pieces. Home after washing into the cold water pot to cook (general stainless steel pot on the line, open faster), the water will float to the surface of the blood foam skimmed out (cattle bone blood foam is more, to more open for a while, skimming three, four times in order to get rid of the blood foam)