250g beef tripe, 250g duck's paw, 200g beef throat100g beef, 200g pork, 200g lunch meat, 200g duck sausage150g soybean sprouts, 200g mushroom, scallion and water-soaked vermicelli150g spinach and Pleurotus ostreatus.

ingredients

500g of chicken, pork ribs and pork bones, 25g of ginger, 75g of chicken breast, and clean pork100g.

Seasoning/marinade

5 grams of salt, 2 grams of monosodium glutamate, 20 grams of cooking wine and 2 grams of pepper.

manufacture craft

1. Brine making

Wash chicken, pork ribs and pork bones, put them in boiling water to give water, and then rinse them with clear water. Then put it into a pot, add 3000 grams of water, boil it with high fire first, remove the floating foam, and then use low fire to hang out the flavor. Scoop out 300 grams of fresh soup and cool it. Beat chicken breast and clean pig lean meat into velvet, and scatter them with100g fresh soup respectively. Bring the fresh soup to a boil on the fire.

2. Materials processing

Wash the hairy belly, tear off the fascia, cut the section, lift the slice, cut the stem, Shui Piao. Bovine ring throat blisters, tearing film, cutting flowers, opening strips. Beef and pork should be cut across the ribs, and the slices should be large and thin, and there should be no knives. Knead the duck intestines repeatedly with salt, remove the mucus, wash them repeatedly with water, turn out the oily side, scrape off the oil with the square head of bamboo chopsticks, quickly scald them in boiling water, and take them out and cut them into sections for later use. Slice the lunch meat. Wash the duck's feet and remove the rough skin. Peel and slice wax gourd. Wash all kinds of vegetables, drain and tidy them up. The above materials and seasonings are put into plates and placed around the hot pot.

Step 3 eat

When eating, duck feet can be cooked in the pot first. Prepare a dish with sesame oil, garlic paste, salt and monosodium glutamate. Eat meat first, then vegetarian, and scald food at will.

Tips

1. In the process of scalding, attention should be paid to adding the original soup and salt to keep the taste fresh and strong. The raw materials can change according to the preferences of the eater.

2. This method is the standard method of making clear soup and hot pot. General bone soup, broth and fish soup can also be made, but the taste is poor. The above materials can be purchased and processed, and directly put into the pot for scalding.