1 Clear soup hot pot base ingredients: duck feet 250g beef 200g pork 200g duck intestines 150g soybean sprouts 200g mushrooms 150g vermicelli 150g spinach 100g oyster mushroom 100g winter melon 300g tripe 250g bezoar throat 100g
Soup ingredients: 500 grams of free-range chicken, 500 grams of pork ribs, 500 grams of pork bones, 25 grams of ginger, 100 grams of pork, 75 grams of chicken breast. Seasoning: 5 grams of salt, 2 grams of MSG, 20 grams of cooking wine.
Preparation steps 1. Make soup. Wash the chicken, pork ribs and pork bones, put them in boiling water, boil the bleeding water, take them out and wash them with clean water.
Put it into a pot, add 3000 grams of water, bring to a boil over high heat, remove the foam, then simmer over low heat until the aroma comes out.
Scoop out 300 grams of the stewed soup and cool it down.
Chop the chicken breast and lean pork into small pieces, stir them into pieces with 100 grams of fresh soup respectively, and put the remaining fresh soup on the fire and bring to a boil.
2. Wash the hairy tripe with materials, tear off the fascia, cut it into sections, peel it into pieces, and rinse it with water.
Bezoar throat blisters, tear off the film and open strips.
Cut beef and pork into large thin slices across the tendons.
Rub the duck intestines with salt repeatedly to remove the mucus, wash with water, turn out the oily side, scrape off the oil with the square end of bamboo chopsticks, blanch it quickly in boiling water, remove and cut into sections for later use.
Wash the duck feet and remove the rough skin.
Peel the winter melon and slice it into slices.
Wash various vegetables and drain.
Put the above ingredients and seasonings into plates and place them around the hot pot.
3. When eating, the duck feet can be cooked in the pot first.
Prepare a sauce plate, add sesame oil, minced garlic, salt, MSG, etc. to the plate.