A: clear soup hot pot pot base practice main ingredients: (5 people) tripe, duck palm 250 grams each, beef ring throat 100 grams, beef, pork, luncheon meat 200 grams each, duck intestines 150 grams, soybean sprouts 200 grams, mushrooms, scallions, hydrated vermicelli 150 grams each. 100g each spinach, flat mushroom, 300g winter melon. Accessories: 500 grams each of chicken, pork ribs, pork bones, 25 grams of old ginger, 75 grams of chicken breast, 100 grams of net lean pork Seasoning / marinade: 5 grams of salt, 2 grams of monosodium glutamate, 20 grams of cooking wine, 2 grams of pepper. Production process 1, the system brine: chicken, pork ribs, pork bones cleaned, put into the boiling water out of a water, and then rinsed with water. Then into the pot, mixed with 3000 grams of water, first boil over high heat, beat off the foam and then switch to a small fire hanging out the fresh flavor. Ladle out 300 grams of suspended soup to cool. Chicken breast and net lean pork pounded into mush, respectively, with 100 grams of fresh broth creek scattered. Put the soup on the fire to boil. 2, with the material processing: tripe clean, tear off the fascia, open section, starting piece, graver stalks, water bleaching. Beef ring throat blisters, tear the membrane, graver, open the strip. Beef, pork across the sinews under the knife, to slice large and thin, can not have even knife. Duck intestines should be kneaded with salt repeatedly to remove mucus, washed with water repeatedly and turned out with oil on one side, scraped off with bamboo chopsticks, scalded quickly in boiling water, fished out and cut into sections for use. Sliced luncheon meat. Wash the duck feet and remove the skin. Peel and slice winter melon. Wash all kinds of vegetables, drain and organize. Above all kinds of ingredients and seasonings were loaded into the disk, placed around the hot pot. 3, eating method: eat, duck palm can be the first pot to cook up. Prepared on the flavor plate, dish with sesame oil, garlic, salt, monosodium glutamate and so on. Meat first, then vegetarian, casual hot food. Remarks Remarks: Clear soup hot pot is one of the traditional varieties of Sichuan style hot pot. It is clear soup for the marinade, with a variety of seasonings, its flavor is strong and fresh, fragrant hot, tempting appetite, all seasons are suitable, especially by women, the elderly and not spicy favorite. Note: 1. In the process of hot eating, pay attention to add the original soup and salt, etc., in order to keep the flavor fresh and thick. Ingredients can be changed according to the preference of the eater. 2. This method is the standard method for clear soup hot pot. General bone broth, meat soup and fish soup can also be made, but the flavor is worse. The above ingredients can be purchased processed, directly into the pot hot food. Second: red soup hot pot base production Sichuan hot pot although there are many varieties, but it boils down to only two categories: one is white soup hot pot, one is red soup hot pot. Of course, the most characteristic Sichuan flavor also counts red hot pot. The typical representative of the red soup hot pot when pushing Chongqing's "maw hot pot". Authentic Chongqing "maw hot pot" modulation of heavy use of butter, it is mainly relying on butter to enhance the aroma, and its traditional practice almost no other spices, except pepper. This hot pot is characterized by a heavy flavor, spicy flavor is particularly prominent, the soup is red and slightly thick. However, since this "maw hot pot" was introduced into the Chengdu region, in order to adapt to the tastes of local consumers, Chengdu counterparts have made some improvements to it, and eventually formed a Chengdu-style red soup hot pot. The red soup hot pot in Chengdu is mainly made with vegetable oil, supplemented by a moderate amount of butter and various spices. It can be said that the hot pot in Chengdu relies on the compound flavor produced by the mixture of butter and spices to enhance the aroma. In addition, Chengdu hot pot also appropriately reduces the spicy and stimulating flavor of the traditional tripe hot pot, so that it is moderately spicy and not too dry, the flavor is fresh and fragrant but not greasy, and the broth is red and bright but not too thick. The following is the red soup hot pot in Chengdu. The key to making red soup hot pot lies in the stir-frying of the hot pot base. When frying hot pot base, not only should you master the amount and proportion of various ingredients, but also the correct frying method. Although the hot pot restaurant fried hot pot base materials and methods used in the selection of some differences, but the basic raw materials and basic methods are the same. First, the hot pot base frying (to 5 pot base material) Raw materials: vegetable oil 2500 grams of butter 1500 grams of Pixian bean 1500 grams of dried chili 250 grams of ginger 100 grams of garlic 200 grams of onion 300 grams of sugar 150 grams of mash juice 500 grams of anise 100 grams of Nana 50 grams of gui cinnamon 50 grams of aniseed 50 grams of fennel 25 grams of grass 25 grams of Comfrey 25 grams of incense 10 grams of vanilla 10 grams of cloves 5 grams of preparation method: 1, vegetable oil first refining cooked, and use methods, but basic raw materials and basic methods are still the same. 1, vegetable oil first refined; butter cut into small pieces; Pixian bean curd chopped fine; dried chili into the pot of boiling water to cook about 2 minutes, fishing out stranded into a paste, that is, into the patty cake chili pepper; ginger broken; garlic peeled into petals; onion knot; rock sugar cracked; star anise, cinnamon, cinnamon broken into small pieces; grass fruits broken. 2, frying pan on medium heat, sizzling pan after pouring vegetable oil hot, into the butter boiling, into the ginger, garlic cloves, onion knots burst incense, then under the Pixian bean and patty cake chili, turn to a small fire and slowly fry about 1 ~ 1?5 hours, to the bean water gas frying dry, fragrant and chili pepper slightly white, pick the pot of onion knots do not use. 3, then into the star anise, Sannai, cinnamon, fennel, fruits, comfrey, leaves, vanilla, public cloves, etc., continue to stir-fry about 15 to 20 minutes over a small fire, to the pot of spices in the dark color, into the sugar, mash juice, slowly simmering over a small fire to the mash juice in the water evaporates completely, the pot will then be away from the fire mouth, cover and warm up to the pot of raw materials cooled into the base of the hot pot. Second, the hot pot soup modulation Raw materials: 1500 grams of pork bones 1500 grams of cattle bones 500 grams of chicken bones 50 grams of ginger 150 grams of green onions 150 grams of wine 100 grams of chicken essence 150 grams of monosodium glutamate 75 grams of fried hot pot base? All dried chili 750 grams of pepper 75 grams of vegetable oil appropriate amount of method: 1, pig stick bone, cattle stick bone washed and cracked; chicken claw bone washed; ginger beat; onion knot. 2, the first pig bone, cattle bone, chicken claw bone into the pot of boiling water blanch a water, fish out into the pot of water, add ginger, scallions, cooking wine, with a large fire after boiling, turn to a small fire until the soup color white, knock off the slag is not used, that is, get fresh soup. 3, the hot pot base evenly divided into five, respectively, into five hot pots Answer Supplement

Three, seafood hot pot pot base production seafood hot pot originated in the Chao, Guangdong area, which is characterized by paying attention to the original flavor, light and nutritious. Each kind of hot pot has each kind of hot pot eating method, for seafood hot pot, we should boil the hot pot first, then put the pot base into the pot, and then pour the seafood into it later, the seafood bathed in the fragrant soup, the fresh and sweet and smooth mouth, and shabu-shabu up with a unique flavor. Eating more seafood has a certain effect on preventing "small acne" and cleaning the skin of women who love beauty, and seafood hot pot is not only tolerant of precious seafood, but also eaten without fire, which is a kind of mysterious temptation of food. [Ingredients] 1 crab (about 250 grams), 200 grams of grass shrimp, 200 grams of squid, 8 fresh mushrooms, 100 grams of clams, 300 grams of Chinese cabbage, 2 pieces of frozen tofu, 2 bundles of vermicelli, 200 grams of burdock Seasoning: 5 cups of broth, 1 teaspoon of salt, 1 teaspoon of wine [Directions] Chinese cabbage, washed and cut into large pieces; frozen tofu, cut into pieces; burdock, peeled and sliced. Peel and wash the crab; cut squid and mushroom into florets and set aside. Cook the cabbage and frozen tofu in a pot, then add the other ingredients and cook, season to taste and serve. Miso Tomato Dip: 1 large tomato, 1 tbsp miso, 1 tbsp honey (or fructose), 2 slices ginger, 1 tsp umeboshi powder, ? tsp salt, 2 tbsp cold water, put into a juicer and blend well. Answer Supplement

Four, tomato fish hot pot pot base making First fillet the fish. The head of the fish is cut off and cut in half, the cross-section of the fish body has red flesh on the place, there are two white dots, called the fish line, with the back of the knife in the fish tail knock, it is very easy to pinch the white dots with the fingernail to pull out the fish line, so that the fish fishy smell will be greatly reduced Slicing into the fillet of fish before the fish and fish fillet. Fish fillet cut into sections Then put an egg white, cornstarch, salt, cooking wine, mix, marinate for a while in the fish fillet fillet, fish head with cooking wine wipe. Prepare celery, scallion, ginger, garlic, pepper, Pixian bean, not afraid of spicy can also wait a while in the soup put dry chili pepper and then pepper, ginger, garlic, bean paste stir-fried, put the water boiled, there is a better broth ha. The water boiled first put fish head, cook cook cook, I like fish head rotten a little, flavorful, delicious! Then put the fish steak, then put the fish slices, put the green onion, celery section to cook for about a minute, eat the fish seasoning. Shabu shabu is a perfect flavor match for fatty beef, ribs, and potatoes. First of all, you have to buy the fish first cut open the viscera after washing, and then with salt coated all over the body, gently pat a little, so that the fish to absorb, I forgot to say, I bought a catty two amount of grass carp, and then it is with the yellow wine continue to smear in the desire of the body and inside the stomach, and then put the patted ginger inside the stomach of the rain, and put it aside to let it into the flavor. This time also do not be idle, after washing the iron pot, cut tomatoes, I used two fist-sized, cut small pieces, and garlic rice, sour bamboo shoots, sour chili, green chili, ginger and so on! Answers to add

Start to heat the pan, then pour the oil into the iron skillet to heat, estimated to have 8 minutes of heat when you put the fish in it, change to low heat, do not turn it, just occasionally move the aspect of the pan, about 10 minutes later on it to turn it over, this side of the side as long as 7 minutes can be, the fish fish up. This time the oil is still hot, so you can put the garlic rice, sour bamboo shoots, sour chili peppers, green chili peppers, ginger and these things put down to stir fry, add salt, to high heat oh! Once the juice from the tomatoes has cooked out a bit, add water down! This way the bottom of the pot will be cooked! However, when the bottom of the pot is cooked, I changed to a casserole to serve, because the insulation performance of the casserole is better, you can eat slowly, and the fish hot pot can not be cooked on high heat, the casserole is better to control the temperature! Ingredients: 2 tomatoes, 600g pork ribs, cabbage? 2 cilantro Seasoning: 4 tbsp tomato sauce, 1 tsp salt, 4 tbsp gravy. Practice: 1. small ribs washed, blanch to remove blood after rinsing, another 10 cups of water to boil, put the ribs to cook first. 2. Cabbage washed, cut into small pieces, into the ribs with the cooking, and finally into the cut into pieces of tomatoes and tomato sauce, salt to taste. 3: Cook until all the ingredients are cooked soft and rotten, add gravy thickening, soup viscous when it is off the fire out, sprinkled with cilantro can be the answer to the supplement

Spices in the Chinese medicine store, spices wholesale market can be sold