Introduction to the recipe: the light soup base brings out the real taste of the seasoning. The hand-cut fat beef is smooth and tender, and Zhanjiang chicken is better than the chicken. The hand-shot bullets are chewed, and the sweet and fresh flavors of all kinds of ingredients are blended into one pot. I am still planning to have another dish until I can't move.

material

Pot bottom materials: Yaozhu 10g, 2 slices of ginger, scallion 1 segment, broth 1000ml, tomatoes 1/2, Lycium barbarum 10, wax gourd 100g, dipping. 4 tbsps (60g) of sand tea sauce, 4 tbsps (60ml) of light soy sauce, 2 tbsps (30ml) of oil, 2 tbsps (30ml) of Shaoxing yellow wine, 2 tbsps (30g) of white sugar, balsamic vinegar 1 tbsps (15ml), and rinse ingredients: 300g of Chinese shrimp, fat pork/. White sugar 1 teaspoon (5g), Shaoxing rice wine 1 spoon (15ml), beef tendon 300g, beef shoulder 300g, Sanhuang chicken 1/2, vermicelli 1 handful, and mushrooms/kloc-.

method of work

Pot bottom practice:

Put Yaozhu in a bowl, add a little Shaoxing yellow wine and soak for 30 minutes until it softens. Peel the wax gourd and cut it into 5cm square pieces. Wash tomatoes and cut them into pieces for later use.

Pour broth and 500ml cold water into the boiling pot, add Yaozhu, ginger, scallion and medlar, cover with high fire and boil until boiling, add wax gourd, cook in low fire for 30min, pour into hot pot, and serve with tomato pieces.

Dipping practice:

Chop shallot, ginger, garlic, bell pepper and bell pepper separately for later use.

Mix light soy sauce, balsamic vinegar, white sugar and Shaoxing yellow wine in a large bowl, and sprinkle with 1/2 parts of minced chives, minced garlic and all minced ginger.

Heat the oil in the wok to 70% heat, and pour it into a large bowl to make seasoning juice. The season juice is put into bowls, and each person add that prepared sand tea sauce, minced chives, mince garlic, chilies and peppers according to taste.

Rinse material practice:

Remove the shell and sand line of the shrimp, clean it, put it on the chopping board and cut it into velvet with the back of a knife. Chop the fat pork into fine pieces and put them into a bowl, add Shaoxing yellow wine, salt, white sugar and water starch, and stir vigorously in one direction until the shrimp paste is strong enough to make shrimp paste. When the hot pot soup is boiled, cut it into small pieces with bamboo chips or spoons and slide it into the pot to cook.

Beef tenderloin and beef shoulder are cut in the direction perpendicular to muscle fibers, sliced into 2mm thick slices, served on a plate, and rinsed in soup.

Wash the Sanhuang chicken, cut it into 3cm square pieces and put it on a plate. After the hot pot soup is boiled, add the Sanhuang chicken and cook it for 10 minute.

Wash and plate mushrooms. Wash the watercress, remove the old stems and yellow leaves and plate. Vermicelli can be served directly on the plate. Recipe provided by Kawara Tsutomu.