Hot pot side dishes generally include: crab fillet, sausage, red sausage, mutton rolls, mutton skewers, beef louvers, squid, fish fillets, pork loin, pork brain, tenderloin, beef, cabbage, Chinese cabbage, bean sprouts, cucumber, and mushrooms

, day lily, lotus root slices, coriander, lettuce, small green vegetables, potato chips, enoki mushrooms, mushrooms, day lily, kelp, the more delicious ones are as follows: 1. Hairy tripe is the stomach of the cow. After the hot pot is boiled

Usually the first thing to be cooked is either the intestines or the intestines.

Pay attention to "seven ups and eight downs" when blanching, and don't blanche it too much, otherwise the taste will be bad.

Some offal are often ordered in spicy hot pot, because offal is generally fishy, ??and spicy food can effectively remove this smell.

2. Spicy beef Beef used for hot pot in Bashu region is essential.

Beef is often seen in soup pots in other regions, but if you come here to experience the spicy beef, it may have a different flavor.

Select high-quality tendon beef, remove the fascia, slice it, and add secret chili noodles to fully marinate it. It is spicy but not dry, and it is not dry after being rinsed for a long time. It has a fresh and tender taste, spicy and exciting.

3. Fatty beef is also one of the must-have hot pot dishes. For example, the Fatty Cow Princess in Chao spicy hotpot restaurant is quite famous. It has exquisite selection of ingredients, fine processing, and a reasonable combination of nutritional structure. It has a beautiful and unique shape, and looks red and white.

Alternate and well-proportioned, the food is fresh and fragrant, with endless aftertaste. It can not only be pleasing to the eyes, but also a feast for the mouth.

4. Goose intestines are selected from 120-day-old free-range rice field geese in Northeast China. They are cleaned and processed using original powder-locking and fresh-locking technology. They are soaked and washed three times with mountain spring water, and then sterilized and degreased in a constant low temperature sterilization workshop at 8 to 15°C. The color is natural.

, the meat is pink and tender, with long-lasting freshness and a crunchy texture.

5. Crispy pork In addition to eating crispy pork directly, you can also cook it in a hot pot. Making crispy pork is also a skill.

Made from fresh pork belly, sweet potato flour, corn starch, custard powder, and other raw materials, it has a bright yellow color, is soft and mellow, fat but not greasy.

If you scald the hot pot, the spicy soup will be absorbed by the surface and it will taste very fragrant and soft.