Put ginger, garlic, pepper, mushrooms, sliced meat, dried shrimps, fish fillets, frozen tofu blocks and sliced winter bamboo shoots into a pot, add enough water, add wax gourd and red dates, bring to a boil with strong fire, turn the heat down, cover the pot, cook for 10 minute, add mutton and medlar, stir well, cook for 5 minutes, and skim off the float. The bottom material of Sanxian hot pot will be fine.
Other base materials can also be added, such as tender tofu1250g, snakehead 500g, dried seaweed 25g, sandwich pig head 250g, water-soaked mushrooms 50g, winter bamboo shoots150g, and cauliflower 250g. The seasoning is 25g of yellow rice wine, 5g of refined salt10g, 5g of monosodium glutamate, 30g of minced onion and ginger, 50g of lard and 50g of broth1250g.
Practice of Sam sun hotpot
The firepower should be fierce and the bottom fire of the hot pot must be strong, so as to keep the soup boiling in the pot. If the vegetable food is cooked in the pot for too long, the nutrients will be destroyed, and it is easy to lose its umami flavor. If you eat it before boiling and scalding, the germs and parasite eggs will not be completely killed, and it will easily cause digestive tract diseases.
At the end of the hot pot, the bottom soup tastes mellow and delicious, but it contains a lot of purine. Adjust the seasoning dish. Most hot pots need to be dipped in seasonings, such as sesame sauce, seafood sauce or spicy sauce, which is one of the keys to eating a good hot pot. Seasoning, the quality of meat, the collocation of dishes, the composition of base soup and the temperature of rinse together constitute the five delicious elements of hot pot.