Method 1

Ingredients: 250 grams of tripe, 100 grams of beef liver, 100 grams of beef loin, 150 grams of lean beef (back fillet), and 100 grams of beef spinal cord. 1000 grams of fresh vegetables, 50 grams of green onions, 50 grams of green garlic sprouts, 40 grams of sesame oil, 4 grams of monosodium glutamate, 40 grams of chili powder, 50 grams of minced ginger, 4 grams of pepper, 10 grams of refined salt, 40 grams of bean curd, 100 grams of soy sauce, 125 grams of Dan County Douban, 15 grams of cooking wine, 200 grams of cooked butter, and 2250 grams of beef soup.

Preparation method: Rinse and bleach the hairy liver with clean water, cut into long slices with a width of one centimeter, and rinse with cold water. Slice the liver, loin and beef into large, thin slices. Cut onions and garlic sprouts into 7 to 10 cm long sections. Fresh vegetables (leaf white, celery, cabbage, pea shoots are all acceptable), wash them with clean water and tear them into long slices. Chop the bean drum and bean paste into small pieces. Place the wok on medium heat, add 75 grams of butter, and cook until cooked (about 180°C). Add watercress and stir-fry until crispy. Add minced ginger, chili powder, and Sichuan peppercorns and stir-fry until fragrant. Add beef soup and bring to a boil. Move to high heat. On the fire, add cooking wine, bean drum and fermented glutinous rice juice, bring to a boil to release the flavor, and skim off the foam to make the hot pot marinade. Divide the sesame oil and MSG into 4 portions and mix into 4 flavor dishes for dipping. Before eating) Bring the marinade to a boil and serve. Put various meat and vegetable ingredients into a plate respectively, and serve at the same time with 125 grams of refined salt and butter. Except for the spinal cord, onions, and garlic sprouts, which must be put into the hot pot first, other raw materials are put into the hot pot first. Guests come and eat as they please. Blanch, and add appropriate amounts of salt and butter according to the flavor of the soup.

Features: Spicy and fresh, rich taste, you can cook and eat by yourself, enjoy it.

Method 2

[Raw materials/seasonings]

1/2 jin of grass shrimp

2 pieces of chicken blood

1 squid

1 squid

1 green cauliflower

2 pieces of frozen tofu

Hot pot meat slices (optional) 2 boxes

1/2 onion (shredded)

1 Chinese cabbage

1/2 catty golden antler

2 green onions

Seasoning: 1 tsp chili powder

2 tbsp chili sauce

1 tablespoon of sugar

A pinch of salt

6 cups of stock

1/2 tablespoon of sesame oil

1 teaspoon of spicy oil

1 pack of small braised buns

Dipping ingredients: 2 tablespoons of green garlic tails (cut into sections of about 0.5 cm)

3 to 4 tablespoons of white vinegar

A little sesame oil

[Production process]

(1) Heat the stock and add seasonings. If the soup tastes salty enough, no need to add salt.

(2) Heat the soup base and bring it to a boil, add the Chinese cabbage, add the ingredients in order and arrange them on the pot surface. Once cooked, it is ready to eat.

Hot pot ingredients can also include large intestine, pig blood cake, etc.

Hot pot ingredients are nothing more than meat, meatballs, seafood and vegetables. You can buy any ingredients you like, but remember not to put in too much at one time. If the amount is large, the ingredients can be stored in the refrigerator first. Replenish if insufficient to keep food fresh and safe.

Due to the high temperature around the hot pot, food tends to go bad, and the food discharged from the table must be cooked within a short period of time.

You need at least half a pound of butter. Don’t be too greasy. Butter is very fragrant and far less greasy than lard.

Then add a frying spoon of vegetable oil

Plenty of whole dried chili peppers, preferably Sichuan Erjin strip chili peppers. If not, you can also use dried Chaotian chili peppers. Appropriate amount of Sichuan peppercorns, depending on whether you like spicy or not~ Next is the spice salad 3-5 bay leaves, 4-5 grass fruits, 5-7 cardamom, appropriate amount of star anise, appropriate amount of fennel seeds, appropriate amount of angelica root, appropriate amount of cinnamon, heat a pot, heat the vegetable oil first, then put down the butter Melt. After the butter melts, turn to a low heat. It must be a low heat. Then put the chili pepper and various spices into the oil and boil. Remember to make sure it is a low heat so that there is no burnt smell. Then stir it at any time until The spices have changed color a little, and when the strong aroma starts to spread, turn off the heat and use a strainer to fish out the spices as cleanly as possible, because after the oil has passed through the spices, the volatile aromatic oils in them have been melted into the oil. If you cook it, the soup will taste burnt and bitter, so discard it

The soup base is made of beef bones, add an appropriate amount of water as the base, add the boiled red oil, and sprinkle Add a handful of chili peppers and a few slices of ginger. A large amount of peeled garlic, a few white scallions, and two grass fruits. If you like numbing, you can add a little more Sichuan peppercorns. The soup base will be easy to pull. When you eat it, it will become more fragrant and spicy. It is spicy enough~~~

In addition, soy milk can relieve spicy food. People who can't eat spicy food but like to eat can try it. Halfway through the hot pot, you need to add soup. At this time, don't add the original soup (that is, beef bone soup). Prepare some black tea leaves and make a big splash. A pot of black tea that is not very strong, just a light one, and then add this tea soup. Because beef bone soup is made from animal raw materials and contains collagen, it will become sticky after being cooked for a long time. It is easy to stick to the bottom and produce a bitter taste, but hot pot with tea soup will not stagnate after being cooked for a long time, and the soup will not burn. Moreover, the tea itself is cool, which can alleviate the irritation of the gastrointestinal tract caused by pepper.

The dipping sauce is actually a very important component of hot pot. The ingredients are sesame sauce, fermented bean curd (recommended large fermented bean curd from Wang Zhihe in Beijing), chive sauce, garlic, crushed peanuts, and a little sugar (neutralizing Use for taste, not too much, otherwise it will take away the flavor) sesame oil, chili oil

Add a little cold boiled water to the sesame paste and stir vigorously until it turns white and even. Crush the tofu with a spoon, put it into the stirred sesame paste, and add Chive sauce, minced garlic, crushed peanuts, salt, sugar, chicken essence, pepper, add a little cold water, just a small amount, stir evenly until it becomes a sticky and flowable sauce, and put it into individual containers. , just pour some sesame oil and chili oil and it will be ready~