1, clear soup pot bottom: simple materials, delicious soup mouth. Add boiling water to the pot, add onion and ginger slices, two star anises, some pepper, dried seaweed and laver, and add two spoonfuls of salt and monosodium glutamate. Want to eat nourishing clear soup, add some yam, medlar and jujube.

2. Spicy pot bottom: firstly, stir-fry the pot with onion, ginger and garlic slices, chop the Sichuan Pixian bean paste, stir-fry it to smell, spray cooking wine, add water to boil it, then pour in 1/6 packets of red nine nine nine-flavor fish seasoning package and cook it. Because there is a lot of salt and monosodium glutamate in the seasoning bag, you can eat it without dipping it to reduce sodium intake.

3, pickled fish pot bottom: put onions, ginger, garlic in the wok, and then add sauerkraut to stir fry. Stir-fry the fish head and bones of grass carp in a pot. When the fish turns white, spray cooking wine, add boiling water, cook over high fire until the soup turns white, and take out the fishbone. Then pour the soup and ingredients into the shabu-shabu, and then add the fish fillets. When the pot is boiled, you can eat it. After eating fish, you can rinse mutton and vegetables, which is delicious.

4, desktop clear soup pot: use coriander, preserved eggs, red and white radish, corn, medlar, tofu and so on. Put it in a pot and add water to cook it into a soup base. It tastes sweet and delicious. If you like spicy food, add some fresh peppers. In addition, I recommend two simple dipping methods: diluting sesame sauce, peanut butter and bean curd, adding appropriate amount of leek flower sauce, pepper water and shrimp oil, adding some coriander powder when eating, or adding some Chili oil as appropriate. If you are afraid of gaining weight, just add 2/3 sesame sauce and pepper water.