Dongji home-cooked hotpot

Winter hot pot practice: chicken hot pot

Ingredients: chicken, onion, vegetables, a piece of bread, an egg, pepper, soy sauce, sugar, cooking wine.

1, make soup first, put a cup of cooking wine into the pot to boil, and remove the alcohol. Then add 3~4 cups of soy sauce and 30 grams of sugar and mix well.

2. Cut half an onion into blocks with the width of 1 cm; Cut half a green vegetable into 5cm long; Take a piece of chicken leg meat, remove the sticky grease and cut it into bite sizes. Grease should be used for frying meat, so don't throw it away.

Step 3 prepare chicken balls. Take a piece of bread, remove the edge and cut it into 2 cm pieces. Put it in a large bowl, add two spoonfuls of water and an egg, and knead it by hand. Then, move it into a mortar and grind it fully, and then add 200 grams of minced chicken to continue grinding until it becomes sticky. Then, add a little pepper and soy sauce and grind again.

4. Put the iron pot on the fire, fry the chicken oil that was fished out before in the pot, and let the fat melt in the pot.

5. Arrange the chickens in the pot piece by piece, and barbecue on both sides quickly. After the color of the chicken changes, add the soup prepared before.

6. Add onions and vegetables, scoop up the minced chicken prepared before with a spoon soaked in water, make meatballs and cook them in a pot over low heat. When the meat and vegetables in the pot are cooked, you can dip them in the beaten raw eggs.

Hot pot practice in winter: pork hot pot

Ingredients: broth 1000g, pork tenderloin 500g, spinach 250g, dried vermicelli 250g, winter bamboo shoots 100g, mushrooms 50g, shrimp soy sauce 50g, sesame sauce 50g, dried pork 15g, and cooking wine 65438+.

Exercise:

(1) Cut pork tenderloin into pieces 6 cm long and 3 cm wide; Wash spinach for later use; Cut the winter bamboo shoots into slices with a length of 3 cm and a width of 1 cm; Sliced mushrooms; Soak dried seaweed in cooking wine and a little warm water 15 minutes.

(2) Add broth to the hot pot, add bamboo shoots, dried shrimps, cooked pork, sliced mushrooms and refined salt, burn the liver, and then add monosodium glutamate and cooking wine. Put the sliced meat, spinach, vermicelli, shrimp sauce and sesame sauce together in the hot pot. Cook sliced meat and spinach in batches and dip them in seasoning.

(3) After the sliced meat is ready, put all the spinach and vermicelli into a hot pot, add a proper amount of broth, boil it, and serve with vegetables and soup.

Hot pot practice in winter: ribs hot pot

This kind of hot pot is a common variety in many hot pots, with simple raw materials and low spicy degree, but there are also spicy ones. Therefore, seasoning should pay attention to seasonal changes and can be put in properly.

Cooking method: boiling, boiling and frying. Wash the ribs and cut them into sections. Take them out after boiling water. When the vegetable oil in the pot is burned to six degrees, chop the chopped Pixian watercress, stir-fry it and put it in Jiang Mo. You can also add a little onion, stir-fry the ribs until they change color, add butter, rock sugar, pepper, salt, cooking wine, add a little vinegar if you like, add a little broth first, and when the ribs are cooked to a medium degree, add fresh soup to boil, foam and pour into a hot pot. This product is both a domestic variety and an independent dish. It can also be served with pork loin, pork belly, brain flower, pork hind leg meat and seasonal vegetarian dishes according to the needs of diners.

Hot pot practice in winter: three fresh hot pots

Ingredients: ham100g chicken100g Pleurotus ostreatus 250g cabbage 500g.

Seasoning: salt 5 g pepper 65438+ monosodium glutamate 65438 0 g lard (refined) 50 g each.

Exercise:

1. Tear Pleurotus ostreatus into large pieces;

2. Ham and chicken are cooked and cut into 4cm long. 5 cm wide, 0. 3 cm thick piece;

4. Put the wok in medium heat, add lard to 50% heat, add Pleurotus eryngii and Chinese cabbage, stir fry, add chicken and ham, stir fry evenly, then add refined salt, chicken soup (1000ml), pepper noodles and monosodium glutamate, bring to a boil, scoop into the hot pot after the fire, and bring to a boil.