Yuanyang Hotpot Bottom This hotpot combines Maodu hotpot and clear soup hotpot into one. It only needs one stove and has two flavors in the same pot. It is suitable for both north and south, so it is called Yuanyang hotpot. The gaps in the middle of the pot are welded with copper sheets to form a Tai Chi pattern. The preparation methods of clear soup and red soup are still the same, with slight changes. Fresh and mellow, spicy and spicy, the two complement each other and complement each other. This hot pot was highly praised at the National Culinary Masters Performance Appraisal Conference in 1983, and the maker Chen Zhigang from Chongqing was awarded the title of Show Chef.

Ingredients

1. Red soup hot pot: 200g ox back fillet, 200g buffalo liver, 250g buffalo tripe, 250g eel fillet, 300g buffalo kidney, 10 live crucian carp ( About 500 grams), 150 grams of fish velvet balls, 500 grams of duck blood, 2500 grams of marinade (see tripe hot pot for preparation method)

2. Clear soup hot pot: 200 grams of pork loin (slices), 200 grams of duck gizzards 200g catfish slices, 200g steamed squid slices, 150g chicken slices, 150g fish paste balls, 250g steamed sea cucumber slices, 250g steamed beef tendon segments, 250g pork loin slices, 2500g clear soup marinade (preparation method See clear soup hot pot).

3. For two pots, use 500 grams of green onions, 500 grams of garlic sprouts, 500 grams of lotus white, 500 grams of pea tips, 500 grams of spinach, 500 grams of yellow rice shoots, 250 grams of vermicelli, 200 grams of winter bamboo shoots, and 100 grams of mushrooms.

Methods

1. Put the above various meat and vegetable ingredients into plates, surround them around the Yuanyang hot pot, light the fire, boil the soup, and beat off the foam. Eat hot.

2. The flavored dishes are made with sesame oil, oyster sauce, salt and MSG. Just put the egg white of one egg into each dish.

3. When eating, eel fillets, duck gizzards, and fish paste balls can be cooked in the pot first. After the crucian carp is cleaned, use chopsticks to insert it into the fish's mouth, put it into the hot pot and cook until the flavor is absorbed, and then eat it with the chopsticks.

Note: The original soup, butter, salt, and white soy sauce should be added during the soup process to avoid the taste.