1, hairy belly
Hairy tripe is one of the necessary dishes of hot pot, and it has become the first choice of Chongqing hot pot because of its thick meat and crisp taste. Chongqing people put the hairy belly into the hot pot and rinse it three or four times. It only takes a few seconds to taste the fresh and juicy taste.
2. Flammulina velutipes
Flammulina velutipes has a tight mushroom shape and can not be cooked for a long time. When you rinse the hot pot, add the Flammulina velutipes until it is cooked and take it out. You can wrap some soup in the Flammulina velutipes, which can not only experience the crisp taste of Flammulina velutipes, but also taste the delicious soup base of the hot pot.
3. Duck intestines
Duck sausage is one of the must-have dishes in hot pot, because it can only play its unique temperament in hot and spicy hot pot. Duck sausage tastes crisp and chewy, and it is richer with the spicy bottom of heavy oil pot.
4. Fat cattle
Fat beef has delicate meat, smooth and tender taste and moderate price. Choosing high-quality fat cattle ensures the quality of hot pot. Fat beef roll is the standard of hot pot, with fresh and tender meat and soft entrance. It is suitable for spicy pot bottom or tomato pot bottom, and its taste is rich and varied.
5. Shrimp slippery
Shrimp slippery is highly regarded for its delicious taste and rich nutrition. Shrimp slide is a mixture of shrimp paste and raw flour, which is troublesome to peel, but the peeled shrimp slide is fresh, tender and smooth, and very delicious. In hot pot, the fresh and tender taste of shrimp and the mellow taste of hot pot complement each other and become the first choice for many people to rinse hot pot.