1. Livestock and meat

Lamb, beef, pork, ham, luncheon meat, bacon, sausage, pork sausage, kidneys, liver, liver and hooves of pigs, cows and sheep, beef whips, pig intestines, pig's brains, and pig's spinal cord.

2, vegetables

Cabbage, spinach, pea shoots, lettuce, cabbage, potatoes, lotus root, wild rice shoots, asparagus, bamboo shoots, carrots, carrots, cucumbers, cucumbers, squash, loofah, fresh peas, beans, dried tofu, parsley, garlic, scallions, cabbage and water chestnuts.

3, dried products

Dried broccoli, yucca, dried bamboo shoots, vermicelli, red dates, konjac, fungus, fungus, shiitake mushrooms, portobello mushrooms and bamboo fungus.

4, wild game (artificially raised)

Mallard chickens, wild ducks, quail, dog meat, dog whip, snake meat, pheasant, snails, bullfrogs, and tortoise meat.

5, poultry meat

Chicken, duck, goose, chicken wings, chicken blood, duck blood, intestines, gizzard, liver, chicken claws and duck paws.

6, aquatic products

Carp, grass carp, carp, eel, loach, river crabs, river shrimp, sea crabs, sea prawns, sea cucumbers, cuttlefish, squid, squid, fish maw, shark's fins, shellfish, scallops, as well as aquatic kelp.

Eating order of hot pot shabu-shabu

Hot pot shabu-shabu usually emphasizes on meat first, then meatballs and vegetables. Meat includes beef, lamb, pork, chicken, and fish. When these ingredients are added to the pot, the freshness of these ingredients will be mixed into the broth, which has the effect of enhancing the flavor.

When adding meat, put fungus ingredients into the hot pot. Fungal ingredients are the best natural flavorings. Commonly used are shiitake and oyster mushrooms. Another advantage of fungi is that they don't take long to spoil and the more you cook them, the stronger the flavor becomes.

The next thing to shuck are animal organs, such as hairy bellies, duck intestines, yellow throats, and large intestines. These ingredients seem to have a strong flavor, but the boiling time is short enough not to ruin the fresh food or the flavor of the soup base. Then there are soy products, croquettes and dried foods. They feature a longer cooking time to absorb the flavors of the hot pot soup. Vegetables are the last vegetables, and they are the ones that absorb the most oil. Putting them in too early will diminish the flavor of the soup, so put them last.