Vegetables: tomatoes, cabbage, lettuce, lettuce leaves, potatoes, lotus roots, white radish, pea sprouts, spinach, chrysanthemum, coriander, etc.

Meat: beef slices, pork slices, mutton slices, duck intestines, duck blood, tripe, fish balls, sausages, etc.

Fungi: Shiitake mushrooms, button mushrooms, oyster mushrooms, enoki mushrooms, seafood mushrooms, coprinus comatus, king oyster mushrooms, etc.

Dry goods: kelp, fungus, yuba, frozen tofu, water tofu, tofu skin, vermicelli, day lily, etc.

Typical hot pot ingredients include various meats, seafood, vegetables, soy products, mushrooms, egg products, etc., which are boiled in boiling water or a special stock pot and then eaten.

Some ways of eating it include dipping it in seasonings and eating it together.

The main ingredients of hot pot are the raw materials cooked in the pot. According to the nature of the raw materials, they can be divided into seafood raw materials, river fresh raw materials, poultry raw materials, livestock raw materials, vegetable and fruit raw materials, raw material products, etc. Almost all raw materials that can be used to make dishes can be made.

Hotpot main ingredient.

Extended information 1. Hot pot soup is the base soup in the pot. The most commonly used soup is red soup, followed by white soup (including pickled cabbage soup).

Red soup is a spicy soup, made from thick soup with chili, watercress, tempeh, fermented glutinous rice juice, rock sugar, refined salt, rice wine, various spices, etc.

White soup is a soup made from old hens, fat ducks, pig bones, ham elbows, lean pork, green onions, ginger, wine, etc. It is generally used in conjunction with red soup and is rarely used alone. Even if it is used, it is often used.

Serve with some seasoning.

2. Dipping saucers are an indispensable part of making hot pot. Common ones include sesame oil flavoring dish, garlic flavoring saucer, pepper oil flavoring dish, red oil flavoring dish, chili sauce flavoring dish, Sichuan Qi dipping saucer, and sauce flavoring dish.

, chive flower flavor dish, etc.

The main ingredients that are blanched in a hot pot have a high temperature when they are first taken out of the pot. If you dip the main ingredients that have just been taken out of the pot into a saucepan, the temperature of the hot ingredients will be lowered and your mouth will not be scalded.