Side dishes for family simple hot pot include: potato slices, mushrooms, enoki mushrooms, baby cabbage, Chinese cabbage, rapeseed, spinach, tofu, chrysanthemum, ham, tripe, duck intestines, duck blood, watercress, and winter melon.

Different hot pot recipes: 1. Spicy skewers hot pot: Ingredients: 3 tofu skins, 50g oily tofu, 50g kelp, 5 chicken gizzards, 8 shiitake mushrooms, 200g potatoes, 50g spinach, 50g konjac powder, 3 oily bean skins,

Appropriate amount of oil, appropriate amount of salt, 100g Chongqing hot pot base, appropriate amount of green onions, 5 garlic cloves, 3g sugar, 10ml light soy sauce, 3g pepper, 10ml cooking wine, appropriate amount of chicken essence, appropriate amount of ginger.

1. Prepare all the ingredients.

2. Boil water in a pot, add a little salt, add bamboo skewers and cook for 5 minutes, remove and wash. Set aside.

3. Boil kelp for 3 minutes and set aside.

4. Cut all the ingredients, and cut the qianzhang and fried bean skin into wide strips.

5. Blanch the chicken in boiling water and set aside.

6. String all ingredients with bamboo skewers and set aside.

7. Pour some oil into the wok, add the hot pot base ingredients and stir-fry over low heat until cooked.

8. Wait until the hot pot base melts and becomes fragrant.

9. Add appropriate amount of stock or water.

10. Add onion, ginger and garlic.

11. Add appropriate amount of cooking wine.

12. Add a little light soy sauce.

13. Add a little sugar.

14. Add a little black pepper and chicken essence.

15. Cook over high heat for 10 minutes until fragrant.

16. Put the skewered ingredients into a small pot. 17. Pour in the cooked soup, serve the small pot with the alcohol stove, and cook as you go.

2. Classic mandarin duck fish head hot pot: Ingredients: 1 silver carp head, 250g tofu, 3 thousand sheets, 10g lettuce, appropriate amount of oil, appropriate amount of salt, 5g pepper, 5 peppers, 5 garlic cloves, appropriate amount of onion and ginger, 6

Red dates, 15g tomatoes, 10g carrots, appropriate amount of chicken essence, appropriate amount of cooking wine, 60g hot pot base, 10 wolfberries.

1. Prepare all the ingredients.

2. Wash the fish head and fry it in a non-stick pan until both sides are golden brown. Turn off the heat.

3. Heat the soup pot and add onion and ginger.

4. Add half of the fish head.

5. Pour in appropriate amount of boiling water.

6. Add a little white wine and cook until the fish pond is milky white, add salt and pepper to taste and set aside.

7. Prepare the seasonings for the red soup.

8. Heat the oil in the pot, add the hot pot base ingredients and stir-fry until fragrant.

9. Add onion, ginger, garlic and chili and sauté until fragrant.

10. Add appropriate amount of water, cooking wine, salt and sugar.

11. Cook for 5 minutes until fragrant and add chicken essence.

12. Add the other half of the fish head and cook for 5 minutes.

13. Then pour the red soup and white soup into the Yuanyang hot pot respectively, add red dates, carrot slices, tomato slices and wolfberry.

14. Serve it with the alcohol stove and garnishes. Add garnishes while cooking.

3. Octopus seafood hot pot: Staple food: 500g octopus, appropriate amount of Korean chili sauce, appropriate amount of light soy sauce, appropriate amount of salt, appropriate amount of sugar, appropriate amount of baby cabbage, appropriate amount of mushrooms, appropriate amount of bitter chrysanthemum, appropriate amount of clam, appropriate amount of chili pepper, appropriate amount of oil consumption.

1. Wash the octopus, cut into pieces, and marinate in Korean chili sauce, sugar, salt, and light soy sauce.

2. Boil water in a pot, add clams and bring to a boil.

3. Arrange mushroom slices, bitter chrysanthemum, baby cabbage and scallions in the pot.

4. Add marinated octopus and boiled clams.

5. Pour water into a pot, add oil and chicken essence, and bring to a boil.

6. Pour the soup into the pot, ignite the alcohol; cover the lid, bring to a boil, and you are ready to eat.