Category: Recipes

Ingredients

16 bowls of pork bone broth, Chinese cabbage, enoki mushrooms, sliced beef, taro, bean curd, corns, cuttlefish, fish balls, shrimp dumplings, sweet corn

Seasoning

(1) 3 tbsp spicy bean curd, 3 tbsp red oil, 1 tbsp cracked peppercorns, 1/2 tsp salt

(2) Egg, salsa, minced garlic, chopped green onion, a little each

How to make it

1. Boil the stock, put half of it in the mandarin duck pot.

2. Stir fry the peppercorns in 2 tbsp of oil and remove from the pan. Pour in the chili bean curd and the rest of the ingredients in seasoning (1) and bring to a boil, then transfer to the other side of the pot and heat underneath with alcohol.

3. Put all the ingredients in the plate, according to personal taste, put into the soup hot cooked to eat, and the other seasoning (2) seasoning for dipping.

Highlights

1. Yuanyang refers to two different soup seasoned hot pot, one spicy, one light, the hot pot itself in the middle of the separation for two, this container can be bought in the mall, otherwise you have to share two different pots, or choose one of them to taste.

2. The hot pot material does not have a certain content, depending on personal preferences can be prepared.

Sichuan hot pot is a unique flavor of Sichuan cuisine, unique, renowned at home and abroad. Hot pot has been ancient, in recent times its production process gradually developed. Sichuan hot pot with beef bone broth, solid butter, soybean, chili, pepper and other raw materials, seasonings and other ingredients to prepare soup. After cooking the soup, you can put the cleaned tripe, fish slices, eel slices, duck blood and so on into the pot hot food. Scalded dishes, put into the sesame oil dish, dipping side to eat. Eat up with numbness, spicy, hot, fresh, tender, crispy and other characteristics. Early hot pot to hot tripe-based, and later developed into hot food for a variety of meat and vegetarian dishes. Initially eat more in the winter months, now people love to eat all year round. And hot pot varieties, there are red pot, white pot, mandarin ducks pot, there are ribs hot pot, fat intestines hot pot, pickled fish hot pot, hot pot chicken, hot pot duck, hot pot rabbit and so on. Sichuan people love to eat hot pot, and as a hospitality delicacy.

Sichuan hot pot is a unique flavor of Sichuan cuisine, unique, renowned at home and abroad. Hot pot has been in ancient times, and in recent times its production process has gradually developed. Sichuan hot pot with beef bone broth, solid butter, soybean, chili, pepper and other raw materials, seasonings and other ingredients to prepare soup. After cooking the soup, you can put the cleaned tripe, fish slices, eel slices, duck blood and so on into the pot hot food. Scalded dishes, put into the sesame oil dish, dipping side to eat. Eat up with numbness, spicy, hot, fresh, tender, crispy and other characteristics. Early hot pot to hot tripe-based, and later developed into hot food for a variety of meat and vegetarian dishes. Initially eat more in the winter months, now people love to eat all year round. And hot pot varieties, there are red pot, white pot, mandarin ducks pot, there are ribs hot pot, fat intestines hot pot, pickled fish hot pot, hot pot chicken, hot pot duck, hot pot rabbit and so on. Sichuan people love to eat hot pot, and as a hospitality delicacy.

Sichuan specialties and butterfly sea cucumber, dry roasted carp, pot squid, soybean dregs of duck Fang, camphor tea duck, pocket tofu, "open water" cabbage, chickpea flowers, liver cream soup and dozens of other kinds of wonderful, endless flavors, pleasing to the eye, each across the ancient and modern.