However, many people may not know that shabu-shabu is also particular. When many people eat hot pot, when the pot is open, they put hard-to-cook potato pieces and duck gizzards into the pot. In fact, this practice is not authentic. Eating mala Tang doesn't want to rinse meat and vegetables. This is the real expert way to eat, and most hot pot franchisees don't want to ignore it.
Eating Chongqing hot pot restaurant, hot pot restaurant is more common in Jiugongge. There are holes in the bottom of the partition of Jiugongge, and the soup circulates with each other. However, the fire point of the bottom pot will make the heat value of the soup different in different areas. The fire point of the four squares is small, which belongs to "slow cooking". At first, the cooking-resistant ingredients such as brain flowers and old meat are put into the four squares, and the food is gradually cooked until it tastes delicious, and it has no fishy smell.
The square in the middle of the hot pot has a large fire point, and the soup electric heating rod is best for rinsing cooked food. Because Chongqing is a big port city, all kinds of livestock were often transported here in the Ming and Qing Dynasties. There were many cattle, ducks and pigs in the water. This kind of drainage was cut into thin slices and quickly boiled in hot water, so it took only a few seconds to put the square in the middle.
Eat the old Beijing copper pot and rinse the meat with copper hot pot. When the soup is boiled, it is not mutton, vegetables and fruits such as tofu and cabbage, but sheep tail oil. Sheep's tail oil is the most serious part of a sheep's "sheep smell". Sheep's smell comes from sheep's body fat, and the smell of sheep's tail oil is of course strong.
Old Beijingers put sheep's tail oil into the pot and cooked it until the original vegetable soup in the pot became more and more turbid and showed milky white. This is called "the soup is fat". At this moment, mutton is put in, and the taste of small meat wrapped in sheep's tail oil is more delicious. Add bland tofu and Chinese cabbage, and it tastes like mutton.
Eating Yunnan mushroom hot pot may not be urgent. The pot has just been served, so you don't need anything. Listen to the waiter's assignment. Don't start eating mushrooms when you're in charge. Most mushroom hot pots in Yunnan have to be cooked for 20 minutes after they are served, until all the mushrooms in the pot are cooked with plenty of firepower and the side effects are minimized.
Until the fungus boils, first scoop up a bowl of soup to drink and experience the delicious taste brought by pure natural fungi. Dictyophora dictyophora, wild mushrooms and other fungi can continue to be put into the pot, but it is only suggested that every time wild mushrooms are added, they should wait for a while to boil before taking them. Finally, put it into Yunnan specialty product Nuodeng ham. The mushroom soup is combined with the meat taste of sausage, and the eyebrows should be fresh when you eat it.
Speaking of which, I'm sure everyone has some concerns about eating mala Tang because you think too much. But to tell the truth, the most important thing to eat mala Tang is to have a good time. The steaming ingredients warm the stomach and intestines and the heart. It's not really critical which to loosen first after the pot is boiled. It's just a long knowledge.