1. Blanch, boil in a pot.

The key point is: first, distinguish the various ingredients.

Not all ingredients can be hot.

Generally speaking, the ingredients used for shabu-shabu are tender and crispy and will be cooked instantly:

The ingredients should be clamped and suitable for hot (shabu-shabu) eating,

Such as duck intestines, kidney slices, liver slices, pea sprouts, spinach, etc.;

Things with a denser texture that are not easy to cook immediately should be blanched for a while, such as tripe, tripe, etc. Mushroom liver, beef slices, etc.;

Secondly, observe the changes in the soup.

When the soup is boiling, rolling continuously, and there is sufficient fat on the soup, it will be delicious and can be kept warm when hot. ;

Thirdly, the heat must be controlled. If the heat is too high, the food will become stale; if the heat is not enough, the food will be raw;

Fourthly, the food must be held firmly when scalding, otherwise it will fall off. When put into the pot, it will be cooked and cooked easily.

2. Boil: put the ingredients into the soup and cook.

The key is:

First of all, choose ingredients that can be cooked, such as hairtail, meatballs,

Shiitake mushrooms, etc. that have a closer texture.< /p>

Ingredients that must be heated for a long time before they can be eaten;

Secondly, the heat must be controlled. Some of them will break up and melt after being cooked for a long time.

3. The experience of eating hot pot should be to eat meat first and then vegetarian.

The soup must be boiled when boiling, and

the whole thing must be immersed in the soup. Hot food;

Secondly, if you like spicy food, adjust the spicy taste.

The method is: if you like spicy food, you can scald food from the oil side of the hot pot;

< p>On the contrary, scald food from the boiling point in the middle;

Again, when eating hot pot, you must have a cup of tea,

to appetize and digest food, relieve oil and remove greasiness,

< p>Change the taste to reduce the spicy feeling.

Ingredients

3 tablespoons Sichuan bean paste, 100 grams butter,

100 grams salad oil, 100 grams dried chili,

50 grams of Sichuan peppercorns, 3 tablespoons of white sugar, 15 grams of rock sugar, 1 small piece of old ginger, 6 cloves of garlic, 2 sections of Beijing onions, 2 tablespoons of white wine, 1 can of bone broth, 1 piece of tangerine peel,

2 grass fruits, 15 grams of cumin, 3 star anise, 1 piece of kaempferol, 1 cinnamon bark, 3 bay leaves,

< p>3 cloves, 1 teaspoon MSG, 2 teaspoons salt,

1/2 teaspoon white pepper, 2 tablespoons light soy sauce. < /p>

Pour the sugar into the oil pan and stir-fry over low heat, then add the flattened green onions, ginger and garlic.

2. Stir-fry the onion and garlic until the color is slightly yellow, then add all the spices and stir-fry together,

Then add the Sichuan bean paste and stir-fry evenly,

At this time, add white wine, light soy sauce and butter and stir-fry.

3. Finally, pour the whole can of pork rib soup, add rock sugar,

Pour the previously fried chili peppers and Sichuan peppercorns back into the pot to become the hot pot base.

Tips

1. Butter is not the butter used to make Western-style pastries.

It is butter made from cow fat.

Used to add flavor to spicy hot pot.