If it is a bit troublesome to clean the copper cooking pot, let's take a look at the method of brushing the copper cooking pot: first soak the just-used cooking pot with water and detergent, and then clean the cooking pot with a brush.

Brush the cooking pot with vinegar and a brush several times to remove the rust (patina).

Finally, use firewood to dry the cooking pot, usually straw balls and pine cones, until it is dry.

Generally, the upper part of the cooking pot is the pot for cooking, the lower part is the stove for burning charcoal, and the chimney goes up through the pot and occupies the middle part of the entire pot, and the two are connected as one.

The soup in the cooking pot usually uses original chicken soup, tube bone soup or ham bone soup.

Except for adding salt and a little MSG, there are generally no seasonings added to the soup, so that the soup is authentic.

Boiled in the pot are egg rolls, ham, lunch meat, crispy pork, vermicelli, pork skin, carrots, tofu skin, day lily, tofu, cabbage, green bamboo shoots, pea tips and other meat and vegetable combinations.

Eating hot pot is also called "eating cooking".

In the past, cooking pots were different from hot pots. The most exquisite cooking pots were made of hammered silver, while the inferior ones were made of white copper, red copper, brass and aluminum.

The upper part of the cooking pot is a pot for soup and vegetables, and the lower part is a charcoal-burning stove. The chimney passes through the pot and occupies the middle part of the entire pot.

Preparation method: Place cabbage, tofu, vermicelli, lotus root, fungus, and shiitake mushrooms layer by layer in the pot. The top layer is cloud leg slices, pork belly slices, and egg rolls.

Then pour the chicken soup or broth in, sprinkle with strawberries and pepper, cover the lid, put red-hot charcoal in the middle tube and cook.