Materials for making broth hotpot: main ingredients: (5 persons) beef tripe, duck's paw each 250g, beef throat100g, beef, pork, luncheon meat each 200g, duck sausage150g, soybean sprouts 200g, mushrooms, green onions and water-made vermicelli each/kloc-0. Spinach, Pleurotus ostreatus each100g, wax gourd 300g.

Accessories: chicken, pork ribs, pork bones 500g each, ginger 25g, chicken breast 75g, clean pork100g.

Seasoning: 5g of salt, 2g of monosodium glutamate, 20g of cooking wine and 2g of pepper. Characteristics of broth hotpot: broth hotpot This hotpot is one of the traditional varieties of Sichuan hotpot. It uses clear soup as marinade, with various seasonings. It is delicious, fragrant and hot, and has an attractive appetite. It is suitable for all seasons, especially for women, the elderly and those who are not addicted to spicy food. Teach you how to make clear soup hot pot, how to make clear soup hot pot is delicious 1, making brine: wash chicken, pork ribs and pork bones, put them in boiling water to make water, and then rinse them with clear water. Then put it into a pot, add 3000 grams of water, boil it with high fire first, remove the floating foam, and then use low fire to hang out the flavor. Scoop out 300 grams of fresh soup and cool it. Beat chicken breast and clean pig lean meat into velvet, and scatter them with100g fresh soup respectively. Bring the fresh soup to a boil on the fire. 2, materials processing: beef omasum is washed, fascia is torn off, sections are opened, slices are lifted, stems are cut, and Shui Piao. Bovine ring throat blisters, tearing film, cutting flowers, opening strips. Beef and pork should be cut across the ribs, and the slices should be large and thin, and there should be no knives. Knead the duck intestines repeatedly with salt, remove the mucus, wash them repeatedly with water, turn out the oily side, scrape off the oil with the square head of bamboo chopsticks, quickly scald them in boiling water, and take them out and cut them into sections for later use. Slice the lunch meat. Wash the duck's feet and remove the rough skin. Peel and slice wax gourd. Wash all kinds of vegetables, drain and tidy them up. The above materials and seasonings are put into plates and placed around the hot pot.

3, how to eat: when eating, duck feet can be cooked in the pot first. Prepare a dish with sesame oil, garlic paste, salt and monosodium glutamate. Eat meat first, then vegetarian, and scald food at will. Precautions: 1. In the process of scalding, attention should be paid to adding the original soup and salt to keep the taste fresh and strong. The raw materials can change according to the preferences of the eater. 2. This method is the standard method of making clear soup and hot pot. General bone soup, broth and fish soup can also be made, but the taste is poor. The above materials can be purchased and processed, and directly put into the pot for scalding.