Small thin steak 1.5 kg, 8 mushrooms, 4 squid heads with fragrant leaves, 2 onions, ginger, garlic, cooking wine, aniseed and pepper.

Cut the ribs and blanch them in hot water.

Put oil in the pan, and when the oil is hot, add onion, ginger, garlic, aniseed, pepper and fragrant leaves. Stir-fry until fragrant, and add ribs. Add cooking wine and fry for about 3 minutes. Add mushrooms and squid. Put in enough water. Pressure cooker 15 minutes. Add sesame oil and monosodium glutamate to make the bottom of the pot, and it is necessary for the fat cow to rinse it.

2, spicy beef pot bottom.

A can of Laoganma, Xileng 1 nearly half, onion, ginger and garlic, cooking wine, aniseed, pepper, licorice and clove.

Cut the brisket into small pieces and put it in boiling water. Put oil in the pot. When the oil is hot, add onion, ginger, garlic, aniseed, pepper and fragrant leaves, add cowseed and cooking wine and stir-fry for about 3 minutes. Then add Laoganma Chili sauce. (according to personal preference). A little soy sauce and a lot of water. Pressure cooker for 20 minutes. Add garlic sprouts or minced garlic after cooking.

3. Porridge hotpot

Wheat, buckwheat and sorghum are ground into larger powder by food processor and boiled into paste. In the process of cooking, keep stirring to avoid sticking to the pot. The consistency of the paste should be very thin like water, thicker than water, like milk. Season with a little salt and bring to a boil. All kinds of hot pot ingredients can be eaten in the order of meat first and then vegetarian.

4. Hot pot chicken: Hot pot chicken is an innovative combination of red-cooked chicken and spicy hot pot in Sichuan cuisine, with chicken as the main ingredient and great autonomy.

Cut the slaughtered rooster into pieces and soak it in salt/cooking wine/pepper for 20 minutes. Vegetable raw materials (such as lettuce/carrot/water bamboo, etc.). ) is also cut into pieces or strips.

When the pot is cooked in oil until it is five-cooked, put the ginger and onion into the wok, stir-fry the chicken pieces, add a proper amount of hot pot red soup (if it is cooked at home, stir-fry half a packet of hot pot bottom material), add vegetable raw materials and a little pickled wild pepper, and cook over low heat. (If time is tight, use a pressure cooker)

When cooked to 90% maturity, add the cooked red soup (if not, add bone soup/chicken soup, or even add boiled water, add salt/monosodium glutamate/soy sauce/white sugar to taste), serve, serve with flavor dishes, and cook over high fire until the chicken is cooked and soft. (you can also serve it completely cooked and soft, and you don't need to order it. )

Eat chicken and vegetables first, then you can cook other vegetables on the fire, which is quite characteristic of hot pot:)

5. Indian hotpot

The most famous hot pot in this country is curry hot pot, which uses local specialty curry, scallops, coconut powder and spices. With fish head, grass shrimp, chicken, beef, etc. The rice flour soaked in the bottom of the pot has an elegant taste of absorbing the original juice.

6. North Korea hotpot

The hot pot in this country is based on "sauerkraut and white fat", which is cooked by charcoal power plant and sea cucumber soup. Pickled sauerkraut is soaked in salt water, filtered and pickled. The white fat meat used is pork belly cooked and sliced or steamed once to remove greasy, and then served with blood sausage, clams and so on.

7. Korean hotpot

The most traditional hot pot in this country is "Stone Hot Pot", the bottom of which is filled with spicy spices such as Chili oil and Chili powder. It is covered with sliced meat and fat chicken, which will make you sweat. It's really "hot and happy".

8. Thai iced charcoal hotpot

In Bangkok, the temperature is often around 33 degrees Celsius. In hot weather, many people eat "hot pot" around the stove. I saw plates of beef slices, mutton slices, fish eggs, fish fillets, squid, tofu, lettuce and vermicelli all over the table. People dip in very spicy hot sauce and eat it with relish. They don't feel hot at all.

9. Fish head hotpot

Wash red dates and soak them soft; Wash lotus seeds, soak them soft, and remove the inner bud core; Steaming red dates and lotus seeds in a cage until soft. Cut the fish head into 4 pieces, wash it and put it on a plate; Wash kelp, change knives and set plates; Wash and plate bean sprouts; Peel the green bamboo shoots, change the knife into strips and plate them; Peel potatoes, cut into thick slices, rinse with clear water, and plate; The day lily is pedicled, washed and put on a plate; Remove stems and leaves from Shanghai, wash and plate. Put a big casserole in the center of the wok table, add Sichuan salt, scallion, tomato slices, broth, ginger slices, red dates, lotus seeds and chicken essence, ignite and boil, and serve with garlic oil dish and prepared raw materials to cook and eat.

There are also chocolate hot pot, ice cream hot pot, curry hot pot, dog meat hot pot, mushroom hot pot, tomato hot pot and so on.