Introduction: Anhui Yipin Hotpot is a delicacy on the tip of the tongue. It is rich in variety, nutritious and delicious, large in quantity, filling and fragrant.

Yipin Hotpot is often eaten in the mountainous areas of Huizhou, Anhui in winter. A special traditional delicacy, this dish belongs to the large pot dish, just like the hot pot you usually eat. It is a large appetizer and goes with the meal. It belongs to the hot pot category. This delicacy was created by the Yu family in the Ming Dynasty. It is said that in ancient times, the emperor came to the Shangshu Mansion as a guest. Among the dishes on the table, in addition to delicacies from the mountains and seas, his wife specially made a dish of Anhui's local Jiahe Cangcai. It was hot pot. Unexpectedly, the emperor ate it with gusto and kept giving thumbs up. Later, this dish became the most famous delicacy in Anhui, and Anhui Yipin Hotpot was named after it.

Yipinguo has an elegant name and is very particular about its production, mainly the selection and tiling of ingredients. There are strict requirements for what to put on each layer. At the bottom of the hot pot pan, first place dried bamboo shoots, and then put a large piece of meat. In the middle is tofu or homemade fried or deep-fried tofu cubes. (There are no strict requirements for this.) On top of the tofu are various Meatballs can be beef and mutton, fish balls, chicken balls, etc. The taste is up to you. The meatballs should be topped with vermicelli noodles, spinach or some hot pot vegetables, the more the better. Add hot pot seasonings and water, bring to a boil over high heat, then turn down to low heat and simmer until cooked. This dish is mainly a one pot over low heat Stewed, it has a strong sense of local Anhui nostalgia. The taste is fresh but not greasy, and the soup is delicious. You can't stop eating it.

Method: Prepare the ingredients, put the shark's fin into the pot and bring to a boil, add onion, ginger, and wine and cook for 13 minutes, then take out the onion and ginger and throw them away. Keep the soup.

Wash the pot, turn on high heat, add an appropriate amount of lard, pour the shark fin into the pot and stir-fry, add 2 spoons of sugar, a spoonful of cooking wine, light soy sauce to adjust the color, and simmer the whole thing in the pot for a few minutes , pour into a bowl and set aside.

Wash the short ribs, chop them into small pieces, place them on top of the shark fins, add a handful of rock sugar, five-spice powder and soy sauce (soy sauce is mainly used for coloring, just the right amount, not too much) It’s not very tasty and very salty), add the stock used to cook the shark’s fin just now, bring to a boil over high heat, then turn to low heat and simmer until cooked, usually about 3 hours. Remove the foam from the top and continue simmering.

In addition, if your family likes to eat seafood, you can buy some sea cucumbers, soak them in advance, cut them into strips, add them to the pot, bring to a boil over high heat, and also add cooking wine, otherwise there will be a fishy smell, just cook them When cooked, take out the sea cucumber and discard the soup. This is not needed.

You can buy some parts of the pig, blanch them in boiling water, remove all impurities, cut them into strips or pieces, and then prepare the pig trotters and blood, if you like to eat them You can also add some chicken, duck, and fish. Anyway, this big pot of ingredients is enough for 3-4 people to eat at noon. Be sure to blanch all the meat, remove the blood, and then put it into the hot pot pot to stew together.

Also prepare a large pot and put all the ingredients in it. Be sure to add enough seasonings. Usually there is rice wine at home. If not, just use white wine or cooking wine instead. You also need to add some star anise.

Eating more bamboo shoots in spring is particularly good for your health. You can add more. Mushrooms are also good, as they contain fungi. All ingredients must be steamed or stewed over high heat for at least 2 hours. Very cooked ingredients can be put in halfway. Like some meats, they can be stewed from the beginning.

Tips:

If you are making a pot at home, it is recommended to put more bamboo things on the bottom of your home wok, so that it will not stew when stewing. Sticky pot, because the vegetables and meat in this pot are always heated, so the quality of the pot is also critical. For safety, it is recommended to buy a pot with better quality.

In fact, Yipinguo can be made in one pot whenever you want to eat it, regardless of the season. The main reason is that you don’t have to stir-fry, which saves more time, and you can also heat it while eating.