Raw materials: 1500 grams of pork stick bone 1500 grams of beef stick bone 500 grams of chicken claw bone 50 grams of ginger 150 grams of scallion 150 grams of wine 100 grams of chicken essence 150 grams of monosodium glutamate 75 grams of stir-fried hot pot base All dry chili 750 grams of peppercorns 75 grams of vegetable oil moderately

Measurement:

1 pork stick bone, beef stick bone washed and cracked. Chicken claw bone washed; ginger pat broken; onion knot.

2 first pig bone, cattle bone, chicken claw bone into the pot of boiling water blanch a water, fish out into the pot of water, add ginger, scallions, wine, with a large fire after boiling, turn to a small fire simmering until the soup color milky white, knock off the slag is not used, that is, the fresh soup.

3 The hot pot base is evenly divided into 5 parts, which are loaded into 5 hot pots, and then mixed into the fresh soup in the pots. Each hot pot is mixed with about 2500 grams of soup, and then adjusted with chicken essence, MSG, and put dried chili peppers and peppercorns into a frying pan and stir-fried with vegetable oil, and then sprinkled into 5 hot pots, each spreading dried chili peppers and peppercorns for 150 grams and 25 grams respectively, and then you can bring the pots to the table, and then you can boil the pots for a few minutes. The hotpot can then be brought to the table and boiled for a few minutes before it is ready to be served. Hot pot base frying (to 5 pot base material)

Raw materials: vegetable oil 2500 grams of butter 1500 grams of Pixian bean 1500 grams of dried chili 250 grams of ginger 100 grams of garlic 200 grams of onion 300 grams of rock sugar 150 grams of mash juice 500 grams of anise 100 grams of Sannai 50 grams of cinnamon 50 grams of fennel 50 grams of fennel 25 grams of comfrey 25 grams of Comfrey 25 grams of spices 10 grams of vanilla 10 grams of male. Cloves 5 g

Method:

1 vegetable oil first refined; butter cut into small pieces; Pixian bean curd chopped fine; dried chili into the pot of boiling water to cook about 2 minutes, fish out of the stranded velvet, i.e., patty cake chili; ginger broken; garlic peeled peeled into a clove; onion knot; rock sugar cracked; anise, trinai, cinnamon broken into small pieces; grass fruit broken.

2 frying pan placed on medium heat, sizzling pot, pour vegetable oil hot, put butter simmering, into the ginger, garlic cloves, onion knots burst incense, then into the Pixian bean paste and patty cake peppers, turn to a small fire and slowly stir-fry about 1 ~ 1 5 hours, to the bean paste water gas frying dry, fragrant and chili peppers slightly white, pick out the pot of onion knots do not use.

3 immediately under the anise, Sannai, cinnamon, cumin, grass nuts, comfrey, sesame leaves, vanilla, public cloves, etc., continue to stir fry about 15 to 20 minutes over low heat, to the pot of spices in the color darker, under the sugar, mash juice, slowly simmering over low heat to the mash juice in the water evaporates completely, this time the pot will be away from the fire mouth, cover and warm up to the pot of raw materials to cool down, that is, the bottom of the hot pot Snapper Hot Pot

The hot pot of the turtle

Turtle hot pot flavor: salty and fresh flavor. Characteristics: clear soup, fresh meat tender. Raw materials: 1 turtle, cabbage 100 grams, 100 grams of winter melon, 100 grams of white radish. Seasonings: refined oil 10 grams, 10 grams of monosodium glutamate, 20 grams of chicken essence, 5 grams of green onions, 5 grams of ginger, 5 grams of pepper, 20 grams of cooking wine, 10 jujubes, 20 goji berries, 3,000 grams of plain water.

Method of production: (1) ginger and green onion cut into 7 cm long, 2 mm thick filament. (2) turtle slaughtered to remove the skin and viscera, chopped into 4 cm square block, into the soup pot boil water and fish up for use. (3) cabbage, winter melon, white radish cut into 5 cm long, 5 mm thick slices, loaded into the hot pot pot, plus ginger and green onion shredded, monosodium glutamate, jujubes, goji berries, chicken essence, pepper, cooking wine mixed with white water, put the turtle, dripping with refined oil on the stage can be. Konjac duck hot pot

Konjac duck hot pot "is a new variety of hot pot in Chongqing, due to its unique system, with superior materials, delicious flavor, so popular throughout the country and even across the country. It uses Chongqing specialty konjac tofu or snow konjac and duck combined cooking, duck aroma, smooth and soft, young and old, for the hot pot in the top quality. Konjac has a pressure relief, laxative laxative, skin care and beauty and other health effects. If you use the clear soup system, it is more popular with the elderly, cardiovascular disease and diabetes is more beneficial.

Materials: (six servings)

Water-whipped snow konjac 1000 grams of net duck 1 (weighing about 1500 grams) duck palm 12

Duck intestines 100 grams of tripe 100 grams of beef ring throat 100 grams

Eel 100 grams of water-whipped seaweed 100 grams of soybean sprouts 100 grams

Potato 100 grams of green vegetables 100 grams

Preparation: 1, the hair of the water snow konjac repeatedly washing, remove all astringent flavor, fish out and drain, change into a finger strip plate. Duck in addition to the pile, remove the claw shell, mouth shell, wash, sop up the water with gauze, put into a pot of cold water to boil, change to a small fire to cook to seven mature, fish out a little cold, chopped into 3 centimeters square block. Duck intestines clean, cut into 6 cm long section. Duck palms clean (to remove the bone is better). Tripe smelt clean, changed into a sheet. Beef ring throat to remove the membrane and both ends, rinse repeatedly, and then cut into segments. Eel cut into about 8 cm long slices (blood does not have to wash). Seaweed cut into pieces. Potato washed and sliced. Soybean sprouts, green vegetables and other selected clean. Will be used in addition to the above materials, duck blocks, all each divided into two, into the plate, symmetrical around the hot pot. 2, will pickle chili pepper chopped, bean paste chopped fine. Frying pan on the fire, under the vegetable oil is hot, under the bubble chili, bean paste fried incense, under the lard, garlic, pepper, bubble ginger (sliced) fried a few times, poured into the soup boiled duck, cook for ten minutes, into the duck, old impotence (pat broken), rock sugar, salt, monosodium glutamate, pepper, boil, beat the foam, and then poured into the hot pot to the table, and then the konjac strips covered with the top layer, ignition boiled, a variety of meat and vegetarian ingredients hot food. Flavor plate can be used oyster sauce with garlic, salt, monosodium glutamate seasoning, each person a dish. Eating process pay attention to add soup, add salt, etc.. Duck feet, eel, potatoes can be boiled for a few moments. Note: If you like spicy, you can substitute dried chili peppers for pickled chili peppers. If you add a little coriander, the flavor will be better. You can also use beef soup, pork bone soup instead of duck soup. Eel should be live, eaten now killed, sliced. Hydroponic snow konjac is available in the market. Duck hot pot with silk

This hot pot is the traditional varieties of Chongqing hot pot, from the famous Sichuan dish "duck with silk" evolved. The soup is salty and fresh, the duck is crispy and tender, and the shredded duck is delicious and unique, which is the home-style flavor variety in Chongqing hot pot.

Ingredients: (six people)

1 duckling (weighing about 1500 grams) 150 grams of duck intestines 6 gizzards

6 duck palms 250 grams of duck blood 200 grams of kelp

100 grams of white tea 100 grams of string beans 100 grams of hairy fungus 50 grams

Seasoning: lard 200 grams of 25 grams of soy sauce 15 grams of vinegar 15 grams of salt 15 grams of 25 grams of ginger Pepper 3 grams of garlic 15 grams of pepper 10 grams of monosodium glutamate 3 grams of mash juice 50 grams

Method: 1, the duck slaughtered, plucked, chopped off the feet and claws, disemboweled to remove the viscera, into the pot of boiling water blanch a little bit, fished out to sop up the water, chopped into blocks of about 4 cm square. Duck intestines with vinegar, salt rub, remove all the mucus, wash, drain. Duck gizzard, remove the skin membrane, curved cross flower knife, cut into pieces. Duck palm wash, remove the skin and claw head. Duck blood blanch a water, change into a finger strip. Kelp water good, clean, cut into thin julienne crosswise, put into the water to soak for a while and fished out. Small white tea, fungus were selected and cleaned, organized. Four seasonal beans into the pot of boiling water blanch through, fish out. The above ingredients, in addition to duck, seaweed, are each divided into two on the table, around the hot pot to be used. 2, pressure cooker on the fire, put the lard burned to 50 percent hot, under the ginger, pepper, garlic fried a few times, under the duck stir-fried, plus soy sauce, vinegar, salt, pepper, mash juice, monosodium glutamate and well, pouring water and blanch duck soup, cover, on the gas after the valve to cook for 20 minutes, cooled down after the cover is opened, ladled into the pot in the long, skimmed off! Floating foam, on the table will be soup. Shredded kelp, duck palm, duck gizzard can be boiled first in the pot, eat later. Mixed with ginger, vinegar and salt, one dish per person. Add soup and seasoning in time while eating. Note: the beans can not be blanch for a long time, broken raw can be, so as to avoid yellowing. Blanch four seasonal beans of the water poured without. Blanch duck soup needs to be filtered before pouring into the pressure cooker. Kelp cross-cut julienne, should not be too long, otherwise not good hot food. Jade Rabbit Hot Pot

Features: salty and fresh, fresh and delicious.

Raw materials: 1 rabbit, 500 grams of green bamboo shoots.

Seasoning: 100 grams of refined oil, 20 grams of monosodium glutamate (MSG), 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 20 grams of cooking wine, 5 grams of pepper, 3,000 grams of white soup.

Methods of production: (1) rabbit slaughtered head, skin, viscera, feet, clean, chopped into 4 cm square block, into the soup pot to boil water to remove the smell of blood, fish up. (2) green bamboo shoots to remove the skin, cut into small pieces, clean, loaded into the hot pot pot to be used. 3) frying pan on the fire, put the oil heating, under the ginger and garlic slices, green onions, rabbit, stir-fried, mixed with white broth, put monosodium glutamate, cooking wine, pepper, boiling, cooking for 10 minutes, in addition to all the froth, poured into the hot pot pot with green bamboo shoots, on the stage.

The nourishing chicken hot pot

The nourishing chicken hot pot

The nourishing chicken hot pot

The main treatment: to strengthen the tendons and bones, and replenish the blood and qi.

Raw materials: 20 grams of Angelica sinensis, 20 grams of Scutellaria baicalensis, 30 grams of Salvia miltiorrhiza, 10 jujubes, 20 Chinese wolfberries, 1 chicken with black bones.

Seasoning: 50 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 10 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 5 grams of pepper, 20 grams of cooking wine, 2,500 grams of white soup.

Methods: (1) ginger and garlic cut into 2-millimeter-thick slices of nails, green onions cut into "horse ear" shape. 2) Angelica cut into 2-centimeter-long section, Scutellaria cut into 5-millimeter-thick slices. (3) chicken slaughtered, remove the hair and viscera, head, feet, temporarily into 4 cm square block, into the soup pot boil water. (4) frying pan on the fire, under the oil heating, put ginger and garlic slices, electricity, chicken, sautéed, mixed with white broth, put monosodium glutamate, chicken essence, cooking wine, pepper, angelica, Scutellaria baicalensis, jujube, goji berries, sasanqua, boiling, in addition to all the floating foam, poured into the hot pot basin, on the stage can be. Yuanyang hot pot

Yuanyang hot pot into the dish flavor chic, spicy and fragrant, fresh mellow thick, each with its own characteristics.

Yuanyang hot pot, is the traditional tripe hot pot of red soup and banquet chrysanthemum hot pot of clear broth brine, the two merged and reformed from the Sichuan innovation hot pot. The original name of this product "double flavor hot pot". For the 1983 Chongqing team to participate in the first national culinary competition dishes, designed by Yan Wenjun name, special chef Chen Zhigang production. This kind of hot pot is separated into two halves by a piece of copper, resulting in a Taiji figure, one side of the clear broth brine, the other side of the red broth brine, into the pot of raw materials can be as desired. 1985, Xiong Si Zhi will be "double-flavored hot pot" renamed "mandarin ducks hot pot", more rich in cultural flavors and Dietary interest. Aixinjueluo. Pu Jie as the 1983 National Culinary Competition jury consultant has commented on this product: "This dish is very good, good in the development. It cleverly Sichuan traditional red soup hot pot and clear soup hot pot in a pot, chic flavor, quite distinctive. ...... What's even more desirable is the container for this dish, this taijitu pot is intriguing." Craftsmanship: two kinds of red and white broths are used into a double boiler of hot pot with slices of raw meat and vegetables from various animals and shabu-shabu. There are three famous recipes for the modulation of the red broth brine, with the basic seasonings being stock (or chicken broth or beef broth), butter, Pixian bean paste, Yongchuan black beans, rock sugar, minced chili pepper, minced ginger, peppercorns, Sichuan salt, Shaoxing wine, and mash juice, which is required to be rich in flavor, thick and flavorful, numbing and spicy, and freshly fragrant and sweet. Clear soup brine, also known as white soup brine main seasonings for the broth, white soy sauce and monosodium glutamate (MSG). Its soup with old hen, old fat duck, ham hooves, ham bone, pork ribs with water hanging system, with puree of pork and chicken breast to sweep the soup until the soup is clear and bright to become. Southern Sichuan soup hot pot

Raw materials: 600 grams of beef, 300 grams of tripe, 150 grams of eel, 12 chicken claws, 150 grams of potatoes, ring throat, tripe beams, duck long, seaweed, lettuce, green onions, cabbage 100 grams each. Seasoning selection: lard, bean paste, mash juice 100 grams each, black beans, ginger, daikon, sprouts, pickled cabbage 50 grams each, 30 grams of dried chili, 8 grams of monosodium glutamate, 35 grams of sugar, 15 grams of garlic, beef broth, chicken broth, pork broth 100 grams each, 150 grams of vegetable oil, oyster sauce, garlic puree, soy sauce salt in moderation.

Production and consumption process: 1, soy sauce beef washed, de-tendon, cut into about 0.2 cm thick, 8 cm long, 5 cm wide slices; 2, tripe slices cut; ring throat washed and cut into strips; 3, tripe sorghum first rinsed with water, in the pot of boiling water blanch a little bit, fish out of the slices; 4, eel to bone, remove the old man, washed slices; 5, chicken claw to remove the old skin, chopped to remove the tip of the claw, washed; 6, duck intestine Repeatedly washed, cut open and slashed; 7, seaweed soaked well, remove impurities, washed and cut strips; 8, potato peeled, sliced; lettuce washed; 9, cabbage, scallion white washed, cut section, and cabbage with a knife to shoot. Each of the above ingredients are each divided into two portions on a plate on the table, neatly arranged around the hot pot, to be used. Wash the cabbage, Brussels sprouts and pickled mustard greens, and cut them into pieces.

Production and consumption process: 1, soy sauce beef washed, de-tendon, cut into about 0.2 cm thick, 8 cm long, 5 cm wide slices; maw slices cut; ring throat washed and cut strips; tripe sorghum first rinsed with water, blanch in a pot of boiling water, fish out slices; eel bone, remove the old man, washed slices; chicken claw to the old skin, chopped claw tip, washed; duck intestines repeatedly washed, dissected and scratched strips; Kelp soaked well, remove impurities, wash and cut strips; potato peeled, sliced; lettuce washed; cabbage, scallion white washed, cut section, and the cabbage with a knife to shoot. Each of the above ingredients are divided into two portions on the plate on the table, neatly arranged around the hot pot, to be used. Big head cabbage, Brussels sprouts, pickled cabbage, are cut into pieces. 2, taste plate with oyster sauce, garlic, monosodium glutamate, soy sauce, salt mix made of a dish per person for dipping. 3, frying pan on the fire, put vegetable oil hot, add bean paste, edamame sautéed, put the dried chili pepper stirred for a few seconds, cooking mash juice, under the ginger, garlic, sugar, cook for a while, pouring into the beef broth, pork broth, chicken broth, boil for 10 minutes, beat the floating foam, put lard, miso and other ingredients, and then put them into the hot pot, and then put them in the hot pot. Floating foam, put lard, monosodium glutamate, ladle into the hot pot. 4, hot pot on the table, light the fire to boil, sprinkle into the big head of vegetables, pickled mustard greens, Brussels sprouts, can be hot food. Characteristics of the finished product: soup with characteristics, taste variety, fresh and attractive, long aftertaste. Beer duck hot pot

This hot pot is a new variety of Sichuan in the past two years, has been popular throughout the country, which originated in Chongqing. Legend has it that when a diner ate hot pot accidentally spilled a cup of beer into the pot, then the strange aroma overflowing, the flavor is tempting, so the rise of the hot pot with beer modulation. Beer duck is a good meal with wine, aftertaste, fresh and spicy, slightly beer flavor, unique flavor, and both heat, appetizers, water, dehumidification effect.

Materials: (eight people) fresh duck 1 (about 1000 grams) tripe 250 grams of sliced pork 250 grams of pork belly 150 grams of luncheon meat 1 listen to the tofu skin 250 grams of lettuce 250 grams of greens 300 grams of lotus root 300 grams

Seasoning: 350 grams of beer 200 grams of vegetable oil (about 135 grams of lard 100 grams of soybean paste 30 grams of ginger 30 grams of pickled chili knots 40 grams of garlic 10 petals of ginger 50 grams of pepper 15 grams of sugar 25 grams of salt 10 grams of monosodium glutamate 5 grams of pepper 3 grams

Methods: 1, will remove the duck viscera, scratch the tip of the beak shells, remove all the remnants of the hair, wash, sop up the water with gauze, put into a pot of cold water to boil, open the fire to cook until eight ripe, fish out chopped into a 4-centimeter square block to be used. Tripe Xian clean, sliced into about 1.7 cm wide piece. Pork belly cut off the head of the belly, pick off the belly, trim the oil tendons, wash with water, graver crosses, and then changed into a wide 1.5 cm, 6 cm long about the strip. Lunch meat and tofu skin cut into slices. Wash the bok choy, remove the old leaves and take the young leaves. Lotus root, lettuce peeled and scraped clean, cut into slices. In addition to the duck, all of the above materials are divided into two, symmetrical plate around the hot pot. 2, another frying pan on the fire, under the vegetable oil is hot, under the soaked ginger, soaked horrified pepper section, soybean paste, ginger (beat) fried a few times, decanting the remaining oil, under the lard, garlic cloves, peppercorns, etc., and then fried a few times, poured into the soup boiled duck, cooked for 10 minutes, under the duck pieces, beer, sugar, salt, monosodium glutamate, pepper, boiled, beat off the froth. Then ladle the soup and duck pieces and so on into the hot pot on the table, light the fire, eat while cooking, all kinds of meat and vegetable dishes at random hot. One flavor plate per person, with sesame oil mixed with salt and monosodium glutamate. Note: Don't use up all the duck soup at once, use it to replenish the soup in the pot during the eating process. This hot pot can also be made with chicken or bone broth. If you like spicy food, you can add dried chili pepper section, its flavor is more intense. Sauerkraut hot pot

Raw materials: live carp or grass carp 1 tail weighing 1 kilogram pickled sauerkraut 200 grams of enoki mushrooms, mushrooms, young melon, yellow rice white leaves, white onion section, hairy jellyfish, cabbage, eel slice, waist slice, goose (duck) gizzard, etc. Moderate amount of fresh soup 1 kilogram of red pepper 100 grams of ginger 40 grams of wild peppercorns 30 grams of dry pepper 25 grams of peppercorns 5 grams of garlic 50 grams of salt, chicken essence, pepper, cooking wine, Sesame oil appropriate amount of mixed oil 150 grams to 200 grams

Method of production: 1. live fish slaughtered after picking gills and scales, remove the viscera clean, chopped off the head of the fish, and then the flat knife along the backbone of the fish meat, and then pick off the fish thoracic thorns into the two fans of net fish, to the positive and oblique knife, respectively, will be the two fans of fish meat cut (sliced) into a thickness of about 0.6 centimeters of the fish slices and slices of fish sized battered with egg whites. Another fish head, fish bone chopped into pieces, plus ginger, green onion, cooking wine, salt seasoning for more than 10 minutes to be used. 2. pickled red pepper, pickled ginger, wild peppercorns, garlic cloves (part of) were guillotine into minced, pickled pickled vegetables cut into small slices, another part of the garlic cloves mashed to prepare a flavor plate. 3. sit in a pot of boiling oil, into the dried chili pepper section and pepper, choking out the aroma and fish out, guillotine into a cutter chili pepper to be used. When the oil is heated to 5 to 6%, add chopped red chili, ginger, pepper and garlic, stir-fry until the oil is red and fragrant, then add pickled mustard greens, stir-fry and add fresh broth, and simmer the fish head and bones for more than 10 minutes; season with salt, chicken essence, pepper and wine and pour it into the hotpot, sprinkle with chili peppers and top with 75 grams of boiling oil. 4. Serve the sliced fish and other meat and vegetarian shabu-shabu on separate plates, and prepare a saucer with sesame oil, garlic paste, and monosodium glutamate (MSG) for dipping. Characteristics: Salty, fresh, spicy, slightly sour, tender and flavorful. Red dates and lotus fish head hot pot

Raw materials: chub head 2 (about 100 grams), 100 grams of jujubes, 40 grams of lotus seeds, 170 grams of bean sprouts, cabbage (dried) 70 grams, 170 grams of young Shanghai green, 300 grams of net bamboo shoots, 180 grams of potatoes, 175 grams of seaweed, slices of tomato, scallion white knuckles, broth, salt, ginger, garlic oil dish, chicken essence in appropriate quantities.

Method: 1, red dates washed, soaked soft; lotus seed washed, soaked soft, to the inner bud core; will be red dates, lotus seed on the cage steaming fire Ba soft to be used. 2, the fish head cut into 4 pieces, washed and cleaned, plate; seaweed washed and cleaned, rewire the plate; bean sprouts washed and cleaned plate; bamboo shoots pole peeled, rewire the plate; potato peeled, sliced thickly, rinsed and bleached with clean water, plate; gold cabbage to remove the tip, wash and clean the plate; Shanghai green to remove the tip and old leaves, clean, plate. 3, take a large casserole placed in the center of the hot pot table, add Sichuan salt, scallion white knots, tomato slices, broth, ginger slices, jujubes, lotus seeds, chicken essence, ignite the fire to boil, with garlic oil plate and prepared ingredients on the table, you can cook hot to eat. Characteristics: pure soup back to the sweet, tender and delicious, have to replenish blood, benefit the heart and kidney effect. Efficacy analysis: modern scientific research: red dates have the function of replenishing qi, strengthening the spleen, replenishing blood, nourishing the heart and tranquillizing the mind, and preventing cancer. The Classic of Materia Medica believes that jujube can "calm the middle and nourish the spirit, help the twelve meridians, and calm the stomach". Lotus seed is sweet, astringent and flat, with the effect of nourishing the heart and tranquilizing the mind, nourishing the spleen and stopping diarrhea, and benefiting the kidneys and essence. It can warm the heart and spleen, benefit the brain, replenish qi and blood, and benefit the kidneys when eaten with fish head. It is suitable for palpitation and chest tightness caused by yang deficiency of heart and spleen, leanness and fatigue, lack of breath and laziness, forgetfulness and drowsiness, and reduced food intake. Note: do not pour off the soaking jujube lotus water, in the cage steaming will be the original soaking juice and jujube lotus into the cage, out of the pot on behalf of the juice together into a large casserole. Bullfrog hot pot

Bullfrog hot pot flavor: spicy flavor.

Features: spicy flavor, frog meat is tender.

Raw materials: 1500 grams of bullfrog, 200 grams of bamboo shoots, 200 grams of wild rice, 200 grams of white radish.

Seasoning: 100 grams of refined oil, ginger 5 grams, 5 grams of garlic, 5 grams of green onions, 5 grams of dried chili peppers, 3 grams of pepper, 3 grams of rock sugar, Pixian 100 grams of bean curd, 10 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of cooking wine, 5 grams of pepper, 2,500 grams of red soup.

Method of production: 1) bullfrog slaughtered to remove the head of the viscera, temporarily into 4 cm square block, into the soup pot boil water. (2) bamboo shoots, wild rice, white radish peeled, changed into small pieces of cleaned into the hot pot pot to be used. (3) ginger cut into nail slices, green onions cut into "horse ears" shape. (4) frying pan on the stove, under the oil heating, put the bean, ginger, green onions, pepper, dried chili peppers, sautéed and red, put the bullfrog meat, the whole garlic, rock sugar, fried crispy, mixed with red broth, under the monosodium glutamate, chicken broth, pepper, cooking wine, boiling, out of the foam, poured into the hot pot pot pots containing asparagus, water bamboo shoots, white radishes, on the stage can be. Spicy hot pot chicken

Sichuan cuisine in the lettuce roast chicken and spicy hot pot combination of innovation, to chicken, lettuce as the main ingredients, the rest of the chicken. Lettuce as the main ingredient, the rest of the ingredients by the eaters to choose. Cooking method: boiling. Roasted. Cooking. The slaughtered and cleaned rooster is chopped into strips, put into the pot, add salt． Wine. Pepper code flavor impregnation for 20 minutes. Lettuce peeled and cleaned, cut into strips. The pot of vegetable oil burned to five mature, under the chicken to six mature when the pot, and then lettuce strips into the pot after the oil and fished out for use, lettuce strips into the bottom of the hot pot, the top of the chicken, mixed into the hot pot of the appropriate amount of red broth, put soaked wild peppercorns to nine mature, then mixed with the red broth boiled with the raw materials, the red broth, the red broth. Flavor plate at the same time, chicken can be eaten loach hot pot

The loach meat is tender, spicy and fragrant. It has the effect of replenishing gas and eliminating dampness. Xingyang therapeutic effect.

Cooking method: boiling. Cooking. Fresh loach into the plate, put a little vegetable oil in the water, so that it spit out all the abdominal organs, cut off the head, broken abdominal viscera, wash the mucus after draining the water into the plate. Hot pot red soup boil, beat the foam, ladled into the hot pot with loach, other ingredients. Flavor plate at the same time into the table. When dissecting the loach, pay attention not to break the bitter gall, cooking should not be too much, should be eaten while cooking. Fatty intestines hot pot

This product is one of the traditional Sichuan hot pot, the finished product color brownish red, fat intestines soft poi flavor, rich and enticing aroma. Cooking method: boiling. Cooking. Intestine with salt and vinegar and other repeated rubbing, continuous washing with water to no mucus. Color white without odor, put into the boiling water pot of water and fish out, and then wash with warm water after two capital cut into sections. Vegetable oil in the pot burned to 40% hot, afternoon chili pepper slightly stir-fried and fished out. The pot and then under the butter. Chemical lard burned to fifty percent heat, under the chopped fine beans stir-fried, and then under the ginger, green onion, green onion, green onion, green onion, green onion, green onion, green onion, green onion. Onion. Mixed with fresh soup boil, put the spice package. Black bean paste. Mash juice. Salt． Rock sugar simmering, put the large intestine section simmering for 15 minutes, and then under the dried chili peppers. Peppercorns simmer for 10 minutes, beat off the foam, scooped into the hot pot, with meat． Offal and vegetarian raw materials. Flavor plate into the table that is complete. Food can be scalded first to cook other meat, to be intestinal section of the soft poi into the flavor and then take the food. Spare ribs hot pot

This hot pot for the many hot pot in the home varieties, simple raw materials, spicy degree of low, so in the seasonal changes in seasoning should be noted, can be properly mastered. Cooking method: boiling. Cooking. Ribs will be cleaned and chopped into sections, into the boiling water out of the water and then fished out. Vegetable oil in the pot burned to five mature, under the chopped fine Pixian bean paste fried incense and then under the ginger. Spare ribs stir-fried until browned, add butter, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar, sugar. Rock sugar. Pepper. Salt. Wine, first add a little broth, to be ribs coal to eight mature, and then mixed into the soup to boil, beat all the foam, pour into the hot pot, with other ingredients. Flavored dishes to the table. This product is not only a home-cooked variety, but also can be a separate dish. Also according to the needs of diners with pork loin. Pork belly. Brain flower. Pork shanks and seasonal vegetables, etc., and the abundance of money at will. Tripe hot pot

Raw materials: tripe, tripe, beef waist, back of willow meat, green onions, green garlic, fresh vegetables, bean curd, ginger, chili, pepper, beef broth, cooking wine, edamame, mash juice, beef spinal cord, refined salt, butter, sesame oil.

Method: take the tripe shake all the debris spread on the case, the tripe leaf layer straightened, and then washed repeatedly with water to no black film and grassy flavor, cut off the edge of the belly door, tear off the bottom of the oil skin to a large and small leaves for a company, cut off along the grain, and then each even the leaves straightened out and cut into slices, with cool water to bleach up the beef liver, beef loin, yellow bull back willow meat are cut into large thin slices of scallions, green garlic cloves are cut into segments, fresh vegetables with Wash with water, tear into long slices of frying pan set on medium heat under the butter burned to 60% hot, into the chopped bean curd fried crispy, add ginger, chili, pepper fried, add beef broth boiled into the casserole dish, set on high heat, put cooking wine, edamame, mash juice boiled to taste, skimmed off the foam to become a hot pot marinade, eat hot pot marinade boiled on the table, on the table when the spinal cord can be the first to go into the hot pot, the other meat and vegetables and vegetables pieces of raw vegetables were served in a small plate, with fine salt, butter on the table at the same time, meat and vegetarian raw materials eat as hot and according to the soup taste of the right amount of salt and butter, on the table for each eater to prepare a dish of sesame oil for dipping. Characteristics: heavy spicy flavor, thick and fresh soup, suitable for all seasons. Red Soup Hot Pot

Red Soup Hot Pot Flavor: spicy; Characteristics: spicy, savory, strong flavor.

Seasoning: 20 grams of monosodium glutamate (MSG), 20 grams of chicken essence, 10 grams of cooking wine, 5 grams of rock sugar, 15 grams of black bean sauce, 50 grams of chili sauce, 5 grams of spice powder, 50 grams of hot pot base, 3,000 grams of red soup.

Method of production: hot pot pot with rock sugar, black bean juice, chili sauce, spice powder, pepper oil, hot pot base, monosodium glutamate (MSG), chicken essence, cooking wine, after the red soup on the stage that is. (Eaters choose the seasonings and various meat and vegetable dishes according to their own preferences, and eat them first to avoid scorching the pot, adding broth and seasonings during the process of scalding to avoid bland flavors.) Beijing Shabu Shabu

Preparation: 1500g lamb, 300g cabbage, 300g vermicelli, 50g seaweed.

Seasonings: chives, cilantro, fermented bean curd, marinated shrimp oil, vinegar, sugar and garlic, salt, monosodium glutamate, soy sauce, 2,500g fresh broth.

Production and use of process: 1, will be tender lamb cut into large thin slices; fan water law good, cut section; cabbage choose and wash, cut into large strips. The above materials were loaded into the disk, on the table to be used. Cilantro choose, cut into segments. 2, the sesame sauce, curd, soy sauce, marinated shrimp oil, chives, vinegar, sugar garlic, cilantro segments were loaded into the plate for dipping options. 3, add fresh soup to the hot pot, put the seaweed, ignition on the table, to the pot of soup boiled, chopsticks clamped with slices of lamb in the pot shabu shabu a little bit, will be shabu shabu pieces of mutton dipped in the sauce. Finally, put the cabbage and vermicelli into the pot. When the cabbage and vermicelli are cooked, put in salt, monosodium glutamate and soy sauce, and then fish them out for serving. Finished product features: tender meat, not nasty and not greasy Department of Beijing cuisine traditional flavor. Four slices of hot pot

Raw materials: 500 grams of pork tenderloin, pork loin, chicken breast, 250 grams of fish, cabbage leaves, mushrooms, asparagus, blanch the balls of each appropriate amount.

Seasoning selection: fresh soup, salt, monosodium glutamate, pepper, cooking wine, cooked lard, sesame oil, fermented bean curd, parsley, each appropriate amount.

Making use of the process: 1, the pork tenderloin, pork loin, gypsy meat, fish were cut into thin slices; will be cleaned cabbage leaves, bamboo shoots are also cut into corresponding slices of meat. All kinds of meat slices, cabbage leaves, asparagus sorted out, respectively, into the plate, standby. 2, a large spoon with a little cooked lard, hot, add mushrooms, asparagus, the original soup, under the balls, cabbage, add refined salt, monosodium glutamate, cooking wine and other seasonings, seasoned and poured into the hot pot. 3, will be the hot pot ignited, cover the lid, on the table. 4, will be ready for raw materials on the table in separate trays, leftover seasoning in separate trays on the table. When the soup in the hot pot opens, according to personal preference, the ingredients into the pot, scalded and cooked, dipped in the ingredients to eat. Characteristics of the finished product: hot soup flavor, meat and vegetables with fresh, hot side to eat, taste pleasant.