Method 1

Mao tripe hot pot: 150 grams of fish antler balls, 500 grams of duck blood, and 2500 grams of marinade.

Consommé hot pot: 200g pork loin (slices), 200g duck gizzards, 200g catfish fillets, 200g squid fillets, 150g chicken fillets, 150g fish paste balls, squid 250 grams of sea cucumber slices, 250 grams of steamed beef tendon segments, 250 grams of pork loin slices, and 2500 grams of clear soup marinade.

Ingredients for the two pots: 500g green onions, 500g garlic sprouts, 500g lotus white, 500g pea shoot tips, 500g spinach, 500g yellow rice shoots, 250g vermicelli, 200 winter bamboo shoots Grams, 100 grams of mushrooms.

Methods

1. Put the above various meat and vegetable ingredients into plates, surround them around the Yuanyang hot pot, light the fire, boil the soup, and beat off the foam. Eat hot.

2. The flavored dishes are made with sesame oil, oyster sauce, salt and MSG. Just put the egg white of one egg into each dish.

3. When eating, eel fillets, duck gizzards, and fish paste balls can be cooked in the pot first. After the crucian carp is cleaned, use chopsticks to insert it into the fish's mouth, put it into the hot pot and cook until the flavor is absorbed, and then eat it with the chopsticks.

Tips

Add original soup, butter, salt, and white soy sauce during the scalding process to avoid the taste.

Features

This hot pot combines hairy tripe hot pot and clear soup hot pot into one. It only needs one stove and has two flavors in the same pot. It is suitable for both north and south, so it is called Yuanyang hot pot. The gaps in the middle of the pot are welded with copper sheets to form a Tai Chi pattern. The preparation methods of clear soup and red soup are still the same, with slight changes. Fresh and mellow, spicy and spicy, the two complement each other and complement each other.