First, boil1000g of sheep bones, wash them and mash them. An old duck washed and eviscerated. Put it in the pot and add cold water until it is submerged (add enough cold water at a time, never add cold water halfway).

Used as red soup: add appropriate amount of onion, ginger and garlic, stew for 2-3 hours with low fire, the soup is clear and transparent, and the residue is drained. Put the seasoning of Sichuan hot pot (Chongqing hot pot) into the hot pot, add the cooked soup, add salt and chicken essence, and boil the seasoning to rinse the vegetables.

Clear soup: add appropriate amount of onion, ginger and garlic, cook and stew with high fire until the soup is milky white, mellow and fresh, drain the residue, add salt and chicken essence to make white soup.

Step 2, wash vegetables, remove roots, peel potatoes and other thick slices, and plate them separately;

Third, the meat should be cut into large pieces and thin slices; Slice lunch meat, ham sausage, etc. .

Fourth, seasoning dishes are generally prepared with sesame oil, garlic paste, soy sauce and vinegar. , depending on their own tastes.

Dry pot can cook a variety of vegetables, such as chicken, duck, rabbit and so on. ......

Usually, the meat is pickled first, then fried, sauteed with seasoning, cooked, and then put directly into the pot, with some garlic seedlings at the bottom of the pot, or put directly into the pot. Turn on a small fire and cook slowly, turning it constantly. If it is too dry, you can add beer while eating. Smoky and delicious, people can't stop!

Materials:

Cut the chicken into small pieces and marinate it with ginger, salt and soy sauce (or add a little sauce and sugar according to your taste).

A bottle of beer and rice wine.

Auricularia auricula and mushrooms

Onion, garlic, pepper, coriander, garlic sprouts and some favorite side dishes.

First, put the fungus and mushrooms into a clean pot and control the moisture. Wait a minute.

Put oil in the pan and saute onion, garlic and pepper.

Then pour the chicken in, don't turn it over in a hurry, fry it slowly until the meat is golden, and then turn it over to continue frying.

Fry until both sides are golden and the water in the meat is slightly dry.

It would be most fragrant if it could be oiled first. )

Put the meat aside and pour the dried fungus and mushrooms into the remaining oil in the pot. Stir fry and put some salt in it.

Then stir-fry with the chicken.

Then, pour about 1/3 bottles or half bottles of beer, cover and stew.

Stew until the soup is basically dry, pour rice wine from top to bottom, and overflow the aroma.

The pot is full of garlic sprouts, bean sprouts, Chinese cabbage, mushrooms and Flammulina velutipes.