Main ingredients: chicken breast 100 grams, 5 grams of ginger, 100 grams of chicken gizzard 20 grams of shaoxing wine, 100 grams of river shrimp, 3 grams of refined salt, 100 grams of pork waist, 2 grams of monosodium glutamate (MSG), 150 grams of shredded Chinese cabbage, 1 small dish of spicy soy sauce, 150 grams of pea shoots, shrimp oil marinated in a small dish, 2 sticks of doughnut, sesame sauce 1 small dish, deep-fried vermicelli 50 grams, a small dish of cilantro leaves, asparagus 150 grams of slices of Cooked lard 5 grams, 50 grams of potherb mustard, 1000 grams of broth, 10 grams of green onion, 2 grams of pepper
Practice: 1, chicken breast, chicken gizzard, pork loin were sliced into thin slices, and neatly discharged in three discs. River shrimp into another round plate spread flat. Take 4 washed leaves, drop them in boiling water, cool them and cover them with four raw meat dishes.
2, shredded cabbage, pea shoots, fritters, fried vermicelli, shredded green onion, shredded ginger into separate dishes.
3, frying pan on high heat, ladle into the broth 100 grams, add sliced asparagus, potherb mustard and fine salt, after boiling skimmed foam, add monosodium glutamate poured into the hot pot.
4, will be "four raw meat" on the plate of vegetable leaves uncovered were drizzled with shaoxing wine, along with shredded cabbage, pea shoots, doughnuts, vermicelli, and hot pot and seasonings on the table together. The bottom of the hot pot to add alcohol, the food lit, to be soup boiling, feel free to measure food.
Nutritional fair hot pot
Main ingredients: Nestle's light milk 1000 ml, 1000 ml of stock, 4 tails of fresh shrimp, fish plate slices, 50 grams of chicken breast, half a grain of onion, a number of fresh shiitake mushrooms, carrots half a carrot, peas in moderation, the right amount of corn shoots in moderation. 2 tsp Nestle Meiji Chicken Extract, 1 Nestle Chicken Bouillon Cube.
How to make: 1. Wash fresh shrimp, slice chicken breast, carrot, fresh shiitake mushroom.
2. Boil the stock and Nestle's fat-free evaporated milk as the base of the pot, add all the ingredients and seasonings.
Burgundy Hot Pot
Ingredients: 300g of pork, 300g of beef, 300g of lamb, 300g of chicken, olive oil
Methods: 1. Wash all the meats and cut them into thin slices or small pieces. 2.
2. Season with dipping sauce.
3, hot pot, pour in olive oil, heat to 50 degrees Celsius in low heat; use a long fork to thread the meat slices (cubes), put them into the frying pan and fry them, take them out for dipping sauce.
Dipping Sauce
6 tbsp mayonnaise, l tsp grated cucumber, l tsp grated parsley, 2 tbsp French mustard, 2 tbsp mashed egg yolk, mix well
Anecdotes
Burgundy is a small farming town located in Switzerland, where the locals used to sit at the table in winter, frying their food and chatting at the same time, which led to the development of the "bourguignonne" (Bourguignonese hot pot), also known as the European style hot pot. Burgundy hot pot, also known as European-style oil hot pot, Burgundy hot pot hot pot ingredients are generally meat-based, because vegetables, seafood and other ingredients have a high water content, into the pot frying easy to burst, is not suitable to add; and hot pot containers are also higher shrink mouth pots and pans is more ideal.
Vegetarian hot pot Ingredients:
Vegetarian broth 10 cups, Chinese cabbage 1, tofu 2, corn shoots 4, enoki mushrooms 1, shiitake mushrooms, mushrooms, oiled tofu pieces, bamboo shoots 1, flowers of the golden needles, other vegetarian hot pot ingredients
Methods: 1, tofu cut into cubes, frying in the frying pan until browned. 2, veggie broth add Chinese cabbage to a little simmering, the other ingredients are added into the pot to cook, and the other ingredients are added into the hot pot. The other ingredients are put into the pot one after another to cook can be. Dipping Sauce Vegetarian salsa, cilantro, chili, soy sauce Instant Hot Pot Ingredients Bamboo shoots, bamboo shoots Note Vegetarian hot pot often becomes mushy after boiling, mainly because of the addition of the tofu due to the tofu into the pot before frying, you can avoid this situation. Note: Vegetarian soup practice: several mushrooms, 150 grams of soybean sprouts, 10 red dates, 1 apple washed, several pieces of cabbage leaves peeled, 1/4 carrot cut into pieces. Put the above ingredients into a pot, add water to cover the ingredients, simmer for 20-30 minutes, strain the broth Mint Hot Pot Ingredients:
Mint herb 1 packet, 1 box of Lanterns, 4 fresh eggs, 1 can of pineapple cans, 1 cup of sugar
How to do it: 1.) Prepare two pots each with half a pot of water to heat up, 1 to cook the mint herb, the mint herb need to use a strainer tea bag bag in a pot of cooking for about 40 minutes, remove the mint bag and add sugar until dissolved, and then add the sugar. Remove the mint bag and add sugar until dissolved and change to low heat.
2.) Another pot of water to boil into a box of snacks, beat the egg packet to medium heat to cook, snacks floated with a ladle into the mint sweet soup, and then into the pineapple slices (divided into 4), can be eaten.
Yuanyang Duck Hot Pot Ingredients:
One 800 grams of chicken, 3 liters of mineral water, 150 grams of Thai Palace rice, yellow millet (can not be put), lettuce, shiitake mushrooms, quail eggs, cherry tomatoes, dried roses
Practice:
One of the soaked rice
Take the 150 grams of Thai Palace rice, yellow millet (can not be put), wash, put out into the pot, add the yellow millet (can not be put), and then put it into the pot. Fished out into the basin, add pure water just missed the surface (water excess peanut oil will not be able to penetrate the rice inside), then add 10 grams of pure peanut oil, salt 5 grams, soak overnight.
Two, chicken soup:
1, chicken slaughtered and clean, with flowing water, rinse fully, to chicken internal blood fully out, put boiling water blanch on high heat for 3 minutes, fish out and wash.
2, method A: chicken, 3 liters of pure water, ginger into the Philips rice cooker, the use of the soup function for 2 hours after filtering the soup to cool.
Method B: or with running water to bleach the blood of pork bones, chicken, beef blanch, and then and pure water into the Philips induction heating pan (bones in the next, the ratio of raw materials and water is 1:10). Boil on high heat, skim the surface of the soup froth, put onions and ginger wine, cover and change to a small fire and cook slowly for more than 2 hours, until the soup color is muddy white that is.
Three porridge:
Half of the cool chicken soup (1.5 liters), rice, yellow millet (can not be put) into the Philips rice cooker, use the porridge function, simmer for 2 ~ 4 hours to the rice broken rotten. To prevent the porridge may stick to the pot, stir twice in the middle.
Four, health fragrant rice congee hot pot bottom
Pour fragrant rice congee into the mandarin duck hot pot pot, with the sainted fruit cut into goldfish on the surface of the congee.
Shabu-shabu: Shabu-shabu works best with seafood and corn on the cob, followed by vegetarian dishes. Be sure to shabu-shabu the meat dishes first, and wait until you're almost done before shabu-shabuing the veggies, otherwise there's too much water in the veggies, which can affect the taste of the porridge.
Fifth, the black chicken rose health hot pot base:
Black chicken, mushrooms, the remaining chicken soup into the mandarin duck hot pot pot pot, put salt to taste. Set a few small white rabbits made of quail eggs on the black chicken meat. Finally sprinkle in, goji berries and dried roses.
Shabu-shabu: sliced chicken, sliced fish, shiitake mushrooms, tofu, oiled bean curd, bean curd, yam, bok choy, bitter gourd, bamboo shoots, winter gourd
Flavors: can be served with sriracha, sesame paste, sesame oil, garlic paste, seafood sauce, and many other flavors.
Place the Mandarin Duck Hot Pot pot on the Philips induction cooktop, use the "Hot Pot" function, and cook until the soup boils. If you don't have enough to eat, you can also have congee or soup. 1 stick cream, 1 tsp salt, 1 tsp Chai Fish Flavor, 1 tsp dipping sauce: 2 tbsp, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp fine sugar, 1 tbsp vinegar, 1 tbsp minced garlic, 1 tbsp finely minced chili pepper, 2 tbsp finely chopped green onion, 1 tbsp ground peanut flour, 1 tbsp finely minced minced nine-layer pagoda, 1 tbsp finely minced cilantro, 2 eggs, 1 tbsp paprika, 1 tbsp sesame oil, 1 tbsp sesame oil, 1 tbsp salad oil, ? tbsp sugar
< p>How to make: (1)Wash all ingredients of hotpot, cut them into pieces and put them on a plate.(2) Divide the ingredients into two parts, one for boiling and the other for roasting.
(3) Heat the broth, put a little bit of each ingredient 1 into the pot to a maximum of 9 minutes full, put half of the amount of cabbage, Szechuan vegetables and tomatoes, add seasoning 1 to a boil, and then put ingredient 4.
(4) When the water comes to a boil, put in the meat slices, seafood, etc. according to personal preference. Holding the meat with chopsticks, turn it over on both sides, turn it white, but not red, that means it is cooked, dip it in the dipping sauce and serve.
(5) Heat up a grill pan, cover with aluminum foil (to prevent staining), put a little cream on top to melt, put the marinated meat on it and cook it on both sides.
Chinese Tea Hot Pot Ingredients:
1/2 local chicken, 1/2 catty green cabbage, 1/2 catty spinach, 1 block tofu, 1 piece celery, 1 tomato, 3 fresh mushrooms, 1 green onion, 1 carrot, Seasoning A: 2 packets, Seasoning B: 1/2 cup, 1 tsp salt, 1 tbsp sugar, 1 tbsp sesame oil, 2 tbsp sesame oil, 2 tbsp cayenne pepper, 1 tbsp chili pepper, 2 tbsp sesame oil, 2 tbsp chili pepper, 3 tbsp Chinese broccoli. Chopped green onion
How to make: (1)Cut chicken into cubes and blanch with hot water to remove the blood, then rinse and set aside.
(2) Put about 5 cups of water in the hot pot, bring it to a boil, add the chicken pieces, add seasonings A and B, and cook for about 20 minutes, then add the other hot pot ingredients, and then dip the chicken into the ingredients when it is cooked.
(3)Mix all ingredients well and serve as hot pot dipping sauce.
Shunde Congee Hot Pot Ingredients:
Bottom ingredients: 150g rice, 2 pork bones (about 600g), 200g chicken bones, 5 jujubes, 2g ginger, dipping ingredients: 50ml light soy sauce, 10ml light soy sauce, 25g sugar, 50g cilantro, 1 teaspoon (5ml) fish sauce, 100g fish bones, 5g white pepper, 1 tablespoon (15ml) Shaoxing wine, 3 scallions. 15ml), 3 green onions, 20g salsa verde, 1 tablespoon (15ml) oil, 1 Mandarin fish, 400g cuttlefish, 50g pork fat, 1/3 teaspoon (2g) salt, 1 teaspoon (5ml) sesame oil, 1/2 teaspoon (3g) white pepper, 1 egg white, 1 tablespoon (15g) cornstarch, 1 teaspoon (5ml) Shaoxing yellow wine, 300g shrimp, 150g beef tendon, 150g pork belly, 1 teaspoon (5ml) Chinese black bean paste, 1 teaspoon (5ml) Shaoxing yellow wine. 150g of beef tendon, 200g of chicken, 150g of watercress, 100g of shiitake mushrooms, 150g of baby lettuce
Practice:
Bottom of the pot:
Pork bones and chicken bones were washed, put into a pot with a proper amount of cold water and boil, fish out and wash the blood froth, put it back into the casserole dish, add cold water to cook on a high heat and then reduce the heat to a low boil with a lid to cook for an hour, to make
Bone broth.
Bone Broth.
Wash the rice, put it into a large casserole, add 1000ml of cold water, bring to a boil over high heat, add 1000ml of bone broth, continue to cook until boiling, stir with a wooden spoon for 10 minutes and then reduce the heat to low and cook covered for 30 minutes.
Slice the ginger, wash and core the jujubes, add to the cooked porridge and you can start to enjoy the porridge hot pot.
Dipping Instructions:
Heat the oil in a frying pan over medium heat until it reaches 70%, add the fish bones and fry until lightly browned.
Put the fish bones, cilantro, soy sauce, soy sauce, Shaoxing wine, sugar, white pepper and 1 cup of water in a cooking pot, bring to a boil over high heat, then reduce the heat to low and cook for 30 minutes, then remove the residue with a strainer and divide the soup into small bowls.
Chip the scallions and add the scallions, sriracha and fish sauce to the sauce according to your taste.
Shabu-shabu recipe:
Remove the guts, gills and scales from Mandarin fish and place it horizontally on a sheet pan. Push a knife across the fish from the tail to the head to slice off the flesh, then slice off the flesh with the skin down, and then slice off the thorns. When slicing, the first knife is deep enough to reach the skin of the fish, and the second knife cuts into the fish at intervals of 2mm and cuts to the bottom, and in this way, the whole piece of fish is cut into thin slices, and unfolded and arranged on a plate.
Tear off the skin and sinews of the cuttlefish, and use a meat mallet or the back of a knife to mince the cuttlefish into puree, and mince the pork fat into mush. In a bowl, mix the cuttlefish puree with the minced pork fat, add white pepper, egg white, cornstarch, Shaoxing yellow wine and sesame sesame oil, and add cold water while mixing in one direction in small amounts until the meat is elastic, then make cuttlefish balls.
Wash and plate the prawns. Cut the beef tendon into 3mm slices. Wash and cut the chicken into 4cm cubes.
Wash watercress, remove yellow leaves and old stems. The mushrooms were cleaned. Wash the baby lettuce, break the leaves into small baskets and put them on the table.
Sheep Scorpion Hot Pot Ingredients:
Bottom ingredients: 3000g of lamb spine, 2000g of lamb ribs, 5 slices of ginger, 5 slices of scallion, 100g of garlic, 2 teaspoons of salt, 1 teaspoon of chicken broth extract, 1 tablespoon of soy sauce, 1 tablespoon of oil, 1 portion of stewed meat: 3 cloves, 1 grasshopper, 2 nutmegs, 30 peppercorns, 1 tablespoon of star fruit, 1 tablespoon of Chinese pepper, 1 tablets of star fruit, 2 slices of Chinese chili pepper, 1 tablets of Chinese chili pepper, 1 tablets of Chinese balsam, 2 tablespoon of Chinese balsam. slices, 30 peppercorns, 2 star anise, 10 cumin, 1 piece of cinnamon, 5 astragals, 1 stick of ginger, 2 sand nuts, 5 goji berries, 1 codonopsis root, ingredients for shabu-shabu: 100g of flour, 200g of potatoes, 300g of mushrooms, 200g of coriandrum coronarium, 50g of vermicelli, 200g of Chinese cabbage
Methods:
Methods for the base:
Sheep's spinal column and ribs are cleaned and cut into large pieces. Ribs washed and cut into large pieces, put into the cooking pot, add the right amount of cold water, boil over high heat and then fish out the lamb spine and lamb ribs with cold water to wash and set aside.
Heat the oil in a frying pan over medium heat until it reaches 50 percent, then add the ginger, scallion and 5 cloves of garlic and stir-fry to release the aroma. Add enough cold water and lamb backbone and lamb ribs, reduce heat to high and cover to cook until it is about to boil, add soy sauce without stirring, leave to boil and skim off froth, put the stew ingredients into a seasoning packet into the soup, add the rest of the garlic and ginger slices and reduce heat to low to simmer for 2 hours.
Before serving, remove the seasoning packet, add the soup to the hot pot, bring back to a boil, and taste the lamb bones before shabu-shabuing the other ingredients.
Shabu-shabu recipe:
Place the flour in a large bowl, add a little cold water, stir with chopsticks, then add a little more cold water and stir again until the flour is floury and there is a little dry flour left in the bowl, then knead all the floury bits together with your hands, pressing repeatedly to form a dough, and let rise for 10 minutes, covered with plastic wrap. Before serving, spread a large amount of flour on a lightly floured board, roll the dough into a 0.5cm thick sheet, fold it over and over twice, and cut into 10 equal portions. When ready to use, shake a piece of pasta out, stretch it with both hands to both sides, and pull it into a wide noodle sheet to cook in a boiling soup pot.
Wash and peel the potatoes, and cut them into 0.3-cm-thick slices. Wash the mushrooms, tear them into small pieces and put them on a plate. Wash Chrysanthemum coronarium and put it on the plate. Break the cabbage leaves and put them in a small basket.
Put the vermicelli in a pot, add enough cold water to soak until soft, then serve.
Live crucian carp hot pot
Main ingredients: raw material preparation: live crucian carp, spinach, 100 grams, 100 grams of tender cabbage heart, 200 grams of vermicelli.
Seasoning selection: 15 grams of refined salt, 6 grams of monosodium glutamate, 8 grams of sugar, 50 grams of balsamic vinegar, 25 grams of green onion, 50 grams of ginger, 15 grams of cooking wine, 3 grams of pepper, 2000 grams of broth.
Practice: 1, slaughter live crucian carp, clean up, blanch with boiling water, fish out, in the rinse, into the hot pot.
2, wash spinach, cabbage heart, cut section, blanch with boiling water; fans with boiling water hair. Put together in the hot pot.
3, hot pot with soup, ignite, boil, lard with a large spoon, also put into the hot pot.
4, fine salt, monosodium glutamate, balsamic vinegar, scallion, ginger, cooking wine, pepper and so on together into the hot pot. After boiling the hot pot, it can be served on the table.
Swiss Chocolate Fondue Ingredients:
1 cup of light cream (low calorie), 16 ounces of chocolate, 2 teaspoons of cherry/orange liqueur (or brandy), fresh fruits or plain cake, etc.
How to make it: First, break the baking chocolate into small pieces.
Pour all the ingredients into a saucepan.
Heat over low heat, stirring evenly, until all ingredients are soft and silky smooth.
Dip fresh fruit (e.g. strawberries, bananas, apples, etc.) or cubed cake into the prepared chocolate solution.
Korean Style Hot Pot Ingredients:
500g pork spare ribs, 5 slices of ginger, 80g tofu, 20g pork stuffing, 4 leeks, 1/2 teaspoon (3g) pepper, 1/2 teaspoon (3g) five-spice powder, 1 teaspoon (5ml) sesame sesame oil, 1 teaspoon (5ml) soy sauce, 1 teaspoon (5g) salt, 20ml oil, 10g kimchi, two-color cabbage Rolls, shrimp, enoki mushrooms, lettuce, clams, konjac, etc.
Practice:
Wash the pork bones, put them into a soup pot with water and ginger, put it on Philips induction cooker, press the water button to boil, and then press the soup button and set the timer for 2 hours.
Mix pepper, five-spice powder, sesame oil, sesame oil and salt into the pork filling and marinate for 10 minutes.
Place a skillet on the Philips induction cooktop and press the sauté button to heat the oil in the skillet. Cut the tofu into 4 slices, 0.5cm thick, and sauté until golden brown, then drain off the oil.
Take two slices of tofu and a leek, rub one of the slices of tofu into the meat mixture, then sandwich the two slices of tofu and tie them up with a leek, and do the same with the other two slices of tofu.
Place the casserole dish on the Philips induction cooker, put the appropriate amount of boiled stock in the pot, put in the tofu package and other hot pot ingredients and press the boil button to boil, sprinkle with Korean kimchi, can be.
Soybean milk hot pot Ingredients:
A. Original soybean milk 1000 ㏄, 1000 ㏄ of broth, 1 strip of corn, cabbage 1, 200 grams of hot pot pork slices, B. 80 grams of enoki mushrooms, 30 grams of fish plate, 6 small tomatoes, 150 grams of gonorrhea balls, 2 tsp. of salt, 2 tsp. of chicken powder
How to: 1. corn cut into sections; cabbage cleaned and cut Put it into boiling water and boil it for a while.
2. Take a pot, add plain soy milk and stock and bring it to a boil, then add the corn and cabbage from recipe 1 and bring it to a boil, then add salt and chicken powder and mix well.
3. Add Ingredient B to the pot of Ingredient 2 and cook until done, then add in the sliced pork and cook until done.
Cheese fondue Ingredients:
Cheese, 700g, 1 cup white wine, 500g bread, 1 clove of garlic, 2 tsp cornstarch, white wine
How to make it: 1. Wipe the bottom of the pot with the slices of garlic, put the soft cheese into the pot designed for fondue cooking, and add the wine to cook it over a slow fire, stirring constantly
2. Until the cheese starts to melt, add the cornstarch, water, and other ingredients. Pour the starch, water and white wine into the pot to thicken the cheese, then place the pot on the stove.
3. In order not to make the cheese hard, you have to keep stirring it while eating it.
Thai Hot and Sour Hot Pot
Ingredients: ginger, lemongrass, lemon leaves, chili peppers, 6 mushrooms, monosodium glutamate (MSG), 2 tbsp fish sauce, 1 tbsp spicy shrimp paste, 2 tbsp sambal milk, 1/2 lemon, shrimp, 20 clams, 1 flower branch, fish fillets, mussels, 5 cups of broth
Methods: 1, add the broth, lemongrass, clams, mussels, mussels, mussels, mussels, mussels, mussels, mussels, mussels, mussels, mussels, mussels, mussels, mussels, mussels and other ingredients. Add southern ginger, lemongrass, lemon leaves, grated mushrooms (sliced), monosodium glutamate (MSG), artichokes, and spicy shrimp paste, and cook to make a soup base.
2. Add sambal milk water, fish sauce, lemon juice to the soup base, then add seafood ingredients in order and cook.
Dipping sauces
Fish sauce, lemon juice, sesame paste, red tofu milk
Instant hot pot ingredients
Assorted seafood balls, vermicelli, tofu, straw mushrooms, tomatoes
Japanese style hot pot Ingredients:
6 cabbage hearts, 2 small pieces of tofu, 6 taels of sliced beef, ? cup of white fish plate, ? cup of udon noodle, a few pea babies, fresh 1 mushroom, soup base: 2 tbsp, ? cup woodchuck, ? cup seaweed, 5 cups water, dip: 1 tbsp, 1 egg, 1 tbsp chopped green onion
How to make it: (1) Boil the seasoning ingredients to a cup of water and then strain it.
(2) Small iron pot into the soup base ingredients to heat (the standard method is to use charcoal heating, while the market with stainless steel pan and battery-operated stove heating to cook Japanese-style hot pot is a simplified method to Taiwan).
(3) the order of eating hot pot can be the first cabbage into the sweet and not spicy fish paste products can be put into the fun, beef can be slowly hot, chopsticks will be a piece of beef into the hot soup to the two sides of the white immediately from the pot dipped in ingredients to eat, remember not to beef (or any meat) into the pot to cook for too long, the meat will be too old and not tasty.
Hong Kong-style satay hot pot Ingredients:
Bottom: 50 grams, garlic 2, 2 tbsp satay sauce, pork belly chops, 2 celery, coconut milk 30 ㏄, pork stock 3500cc, a little salad oil, hot pot material: the right amount, the right amount of clams, the right amount of shrimp pills the right amount of fish plate the right amount of taro pills the right amount of fish balls the right amount of
How to do: 1. onion, garlic, chopped; celery to cut the leaves. leaves and cut into sections.
2. Take a frying pan and add a little salad oil, sauté the minced onion, minced garlic, and satay sauce from method 1.
3. Add the pork stock and the celery from recipe 1 to the pot in recipe 2, bring to a boil, add the cooked pork chops, reduce the heat to low and cook for 10 minutes, then add the coconut milk and blend well to make the soup base.
4. In the pot of recipe 3, add the hot pot ingredients and cook until ready to serve Ingredients for Hot Pot with Coconut Milk:
1/2 catty grass shrimp, 1 piece of soy sauce, 1 catty Chinese cabbage, 1 catty bean sprouts, 1 green onion, 1 green onion, hot pot seasoning, 1 tbsp broth, 3 tbsp coconut milk, 1 1/2 tbsp sugar, 1 tsp salt, 1 tbsp sesame oil, 1 tsp white pepper, 5 cups stock, 1 tbsp red pepper paste, 1 tbsp red pepper paste. cup, 1 tbsp red pepper puree, a pinch of curry powder, a dash of sesame oil, a pinch of sugar
How to make: 1.) Heat the broth and pour in the seasonings and bring to a boil. 2.) Add a small amount of coconut milk, 1 tbsp of sugar, 1 tbsp of salt, 1 tsp of sesame oil and 1 tsp of white pepper.
2.) Put in cabbage and onion until soft, then add other seafood, meat, meatballs, etc., and slowly add the cooked dipping sauce to serve.
3.) Mix the dipping ingredients well and serve as hot pot dip.
Chongqing spicy hot pot
Main ingredients: 250 grams of tripe, 100 grams of beef liver, 100 grams of beef loin, 150 grams of lean yellow ox meat (back willow meat), 100 grams of beef spinal cord. 1000 grams of fresh vegetables, 50 grams of green onions, 50 grams of green garlic seedlings, 40 grams of sesame oil, 4 grams of monosodium glutamate, 40 grams of chili powder, 50 grams of ginger, 4 grams of peppercorns, 10 grams of salt, 40 grams of soybean drums, 100 grams of Awakening Bad Juice, 125 grams of Danshixian Bean Capsicum, 15 grams of cooking wine, 200 grams of cooked butter, 2,250 grams of beef broth.
Practice: clean and bleach with clean water, slice into long thin slices of centimeters wide, bleach up with cool water. Liver, waist and beef are sliced into thin and large slices. Cut green onion and garlic into 7-10 cm long pieces. Wash fresh vegetables (lotus white, celery, cabbage, pea shoots) with water and tear into long slices. Bean drum, bean paste chopped. Frying pan on medium heat, under 75 grams of butter, burned to eight mature (about 180 ℃), into the bean curd fried crispy, add ginger, chili powder, pepper stir-fried, and then into the beef broth boiled, moved to the high fire, into the wine, bean drums, mash juice, boiled flavor, skimmed off the foam, that is, for the hot pot marinade. Sesame oil and monosodium glutamate into 4 parts, mix into 4 flavor plates for dipping. (When eating) will boil the marinade on the table, a variety of meat and vegetable ingredients were each into the plate, with refined salt, butter 125 grams on the table at the same time, in addition to spinal cord, green onions, garlic cloves to be the first to enter the hot pot, other raw materials from the guest into the food with the. Scald, and according to the soup flavor and add the right amount of salt and butter.