The first method is: fattened mutton (about 5 pounds), 6 eggs, ginger, onion, garlic, cumin, refined salt, vinegar, pepper, and a small amount of starch. Step 1. Wash the lamb rib meat, cut it into large pieces, put it into a pot of boiling water (add white radish) and cook for about 20 minutes to remove the smell, then wash it with water; wash the lamb bones with water; add the bell pepper stems and seeds. Wash, cut into small pieces, put in a basin, add some salt and cold boiled water, mix well and marinate into salted peppers; wash the coriander and cut into sections; 2. Put the pot on the fire, put the bottom first, and then add the mutton Put the meat cubes, sheep intestines and lamb tripe, then add cooking wine, green onions and ginger slices. Bring to a boil without boiling. Pour in an appropriate amount of water (to cover the meat cubes), bring to a boil over high heat, skim off the foam, and bring to the boil. Simmer for 0.5-1 hour, the soup will turn white, then simmer on low heat for 1-1.5 hours until the mutton, intestines and tripe are soft and cooked, take them out, let them cool and then cut them into small pieces; 3. When eating , take out part of the mutton, mutton intestines, and mutton tripe pieces and put them into a hot soup pot to blanch them, put them in a bowl, ladle in the hot mutton soup, add an appropriate amount of salt and MSG to adjust the taste, sprinkle with coriander segments, and then take out some of the salted pepper Put into small bowls, serve at the same time, and eat together. The second method is to make fat lamb (about 5 pounds), 6 eggs, ginger, onion, garlic, cumin, refined salt, vinegar, pepper, and a small amount of starch. Step 1. Wash the lamb rib meat, cut it into large pieces, put it into a pot of boiling water (add white radish) and cook for about 20 minutes to remove the smell, then wash it with water; wash the lamb bones with water; add the bell pepper stems and seeds. Wash, cut into small pieces, put in a basin, add some salt and cold boiled water, mix well and marinate into salted peppers; wash the coriander and cut into sections; 2. Put the pot on the fire, put the bottom first, and then add the mutton Put the meat cubes, sheep intestines and lamb tripe, then add cooking wine, green onions and ginger slices. Bring to a boil without boiling. Pour in an appropriate amount of water (to cover the meat cubes), bring to a boil over high heat, skim off the foam, and bring to the boil. Simmer for 0.5-1 hour, the soup will turn white, then simmer on low heat for 1-1.5 hours until the mutton, intestines and tripe are soft and cooked, take them out, let them cool and then cut them into small pieces; 3. When eating , take out part of the mutton, mutton intestines, and mutton tripe pieces and put them into a hot soup pot to blanch them, put them in a bowl, ladle in the hot mutton soup, add an appropriate amount of salt and MSG to adjust the taste, sprinkle with coriander segments, and then take out some of the salted pepper Put into small bowls, serve at the same time, and eat together. I think it’s delicious.. A typical example of Chongqing hot pot. Remember to rate it if it’s delicious. Thank you