Hotpot ingredients: 500g pork ribs, 5g ginger, 2 cloves of garlic, 3 chives, aniseed 1 serving, appropriate amount of salad oil, 5g cooking wine, 4g salt, 8g soy sauce, 5g soy sauce, 8g bean paste and 3g sugar.

Hot pot side dishes: shrimp150g, broccoli100g, cauliflower150g, lettuce100g, Chinese cabbage 200g, auricularia auricula 50g, 8 mushrooms, 5 beef balls and 200g shrimp dumplings.

Sauce materials: soy sauce10g, sesame sauce 50g, bibimbap sauce 8g, a little chicken essence, sesame oil10g, and 2 shallots.

Practice:

1, pour clear water into the pot, add ribs after boiling over high fire, blanch for 2 minutes, then take out the ribs and drain the water, and pour out the blanched water.

2. Pour the oil into the pot, and when the oil is heated to 50% heat, add the aniseed ginger slices and garlic slices and stir-fry them for fragrance.

3. Turn down the fire, add the bean paste, stir-fry the fragrance and stir-fry the red oil.

4. Stir-fry the ribs for about 2 minutes.

5, add wine, soy sauce, soy sauce, stir-fry the color and pour it into boiling water.

6. Add shallots and a little sugar, cover the lid, stew for 40 minutes with low fire, then add a little salt and pour it into the hot pot before taking out, and you can start scalding the hot pot. Add your favorite hot pot side dishes.

7. Mix the sauce materials together and add a little boiled water to make the sauce. Enjoy it beautifully.

Second, coconut chicken hotpot

Ingredients: chicken 1 piece, coconut 1 piece, 5 grams of cordyceps, 400 grams of yam, 300 grams of water chestnut, 300 grams of mustard, 300 grams of cuttlefish balls, 50 ml of soy sauce, 0/0 grams of ginger/kloc-0, and 2 red peppers.

Practice:

1, cut chicken into pieces, wash, drain water, and take coconut juice and coconut meat from fresh coconut.

2. Pour coconut juice and coconut meat into the casserole, add chicken pieces after boiling, and remove the floating powder on the surface after boiling.

3. Cook the chicken pieces (cook for 3-5 minutes after boiling), add a small amount of fresh Chinese caterpillar fungus to decorate them, and then eat them. You can add iron stick yam, cuttlefish balls, horseshoes, mustard greens, etc. to the pot and cook them together.

4, the deployment of dipping sauce: first squeeze kumquat juice into soy sauce, then mix with ginger, like to eat spicy and put some red pepper rings, a bowl of delicious dipping sauce is well prepared, very local characteristics of the deployment method.

Three, bone seafood hotpot

Ingredients: 2 pig bones, sweet corn 1 root, 4 shrimps, 3 fish balls, 3 shrimp balls, 5 dried squid, Flammulina velutipes 1 stick, 3 mushrooms, lettuce 1 stick, crab roe 1 stick, ginger/stick.

Practice:

1, prepare materials, wash the barrel bones and chop them into large sections; Cut the corn into pieces, slice the ginger, wash the onion and tie the knot.

2, put cold water and tube bone in the casserole, and the tube bone should be completely flooded with a little more water; Boil with high fire for 2 to 3 minutes, and completely remove the blood foam with a filter screen.

3. Add the corn, ginger slices and onion knots into the pot and boil them together; After boiling, reduce the heat and simmer for about 1.5 hours.

4. Add salt to taste when the meat is soft and rotten, and the hot pot soup base will be ready; After removing the black film, cut the squid diagonally with a cross knife, blanch it with a little cooking wine in boiling water until it curls, take it out immediately, and serve it with other hot pot dishes.

Fourth, konjac beef hot pot

Ingredients: 200g beef, vermicelli 1 tie, potato 1 piece, 50g yuba, Tricholoma 10 flower, coriander 1 tie, spinach 1 tie, half white radish, and oily wheat/kloc-0.

Practice:

1 Soak the vermicelli in boiling water for a while until it is soft.

2. Peel and slice potatoes and soak them in clear water to avoid oxidation.

3. Wash the yuba, wash the white mushrooms and slice them.

4. Wash all kinds of meatballs with clear water, drain and put them into the plate.

5. Wash the naked oats and cut a knife in the middle.

6, coriander washed, rooted, tender can not be rooted.

7. Wash the spinach, remove the roots and put it into the plate.

8. Peel and slice the white radish, and put it on a plate with potato chips.

9. Soak the beef in boiling water for a while to facilitate pouring out.

10. Pour the beef into the pot and add enough boiling water.

1 1, heat the soup until it boils, then turn to low heat and rinse.

12. While waiting for heating, put the sand tea sauce into a small bowl for dipping.

Five, soy sauce chicken hot pot

Ingredients: half a Sanhuang chicken, 3 dried mushrooms, carrot 1 root, appropriate amount of oil-tofu, 7 scallops, onion 1 root, ginger 1 piece, 4 tablespoons of soy sauce, sesame oil 1 teaspoon, starch 1 tablespoon, etc.

Practice:

1, half a Sanhuang chicken, cut off the chicken breast and remove the chicken leg.

2. Wash the blood in the chicken bones as clean as possible, and boil the chicken bones and skin in a casserole.

3. After boiling, skim off the floating foam and pour in soy sauce and ginger slices.

4. Add scallops and medlar, and turn to low heat for stewing 1 hour (adding dried seafood such as scallops, dried squid, and rattlesnakes can refresh the soup).

5. Add seasoning to the chicken leg meat, grab it evenly and marinate it.

6. Chop the chicken breast with a knife or stir it into meat stuffing with a blender. Add chopped onion and ginger and stir well.

7. Take a proper amount of meat stuffing with a spoon and ball it in the palm of your hand.

8. Dice carrots, cut wormwood stalks, sliced mushrooms and bean bubbles in a hot pot, and fill the broth.

Sixth, sheep scorpion hot pot

Ingredients: scorpion 1 000g, coriander 5g, ginger 1 small piece, half onion, fennel 1 teaspoon, cumin 1 teaspoon, star anise 1 piece, pepper 1 spoon, cinnamon.

Practice:

1, let the seller chop the scorpion into small pieces, rinse it, heat it in a cold water pot, boil the water for about 5 minutes, take out the scorpion and rinse it.

2. Slice ginger, cut green onions into small pieces, and put fennel, cumin, star anise, pepper, cinnamon and fragrant leaves into tea bags.

3. Heat the oil in the wok, add the onion and ginger until fragrant, then put the scorpion blocks in the wok, stir fry, add the soy sauce and cooking wine, stir fry for a while, and then move everything in the wok, dried red peppers and tea bags into the boiling pot.

4. Fill the pot with enough boiling water, and all the ingredients have not been eaten. After the fire boils, skim off the floating foam, and change it to medium and small fire for at least 1 hour. When the stew is ready, add salt and white pepper, and sprinkle coriander when it is out of the pot.

Seven, spicy trotters hot pot

Ingredients: 2 pig's trotters, sweet potato 1 root, bean curd skin 1 50g, auricularia auricula 1 50g, 200g of oil lettuce, 200g of sausage, 2 tablespoons of chafing dish base, 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 5 crystal sugar, 2 teaspoons of salt, a proper amount of dried Chili, etc.

Seasoning: spicy hot pot base, 2 tbsps of soy sauce, 2 tbsps of cooking wine, 5 pieces of rock sugar, 2 teaspoons of salt, and some ginger slices with dried Chili onion.

Seasoning package: 2 star anise, pepper 1/2 teaspoons, tsaoko 1 piece, cardamom 1 piece, cinnamon 1 piece, 3 cloves, fennel 1/2 teaspoons.

1, pig's trotters are depilated and washed, divided into two parts and then cut into pieces.

2. Add clean water to the pot, add pig's trotters, add cooking wine, onion, ginger slices and a small amount of pepper to boil together.

3. After boiling, skim off the floating foam, remove the trotters and drain the water for later use.

4, take about 2 tablespoons of spicy hot pot bottom material, if you like spicy food, you can increase it.

5. Wash the pot and add the chafing dish bottom material. Because the bottom material contains oil, it is not necessary to put the cooking oil separately.

6. Add onion, ginger and star anise.

7. Stir-fry the bottom of the pot with medium and small fire

8. Add pig's trotters and stir fry for several times, then add light soy sauce, cooking wine and rock sugar.

9. Mix all the dry spices in the seasoning bag and put them in the seasoning bag.

10, add hot water to the pot, because you eat hot pot, so the water can be more. Re-investment seasoning package

1 1, add dried chilies and cook them together. After boiling, turn to a small fire cover and simmer 1 hour.

12, after one hour, add salt to taste, and continue to cook for about 40 minutes. If the soup is too small, hot water can be added.

Eight, fruit hot pot

Ingredients: mango sauce100g, glutinous rice flour100g, 50g of blueberries, 50g of apples (red fuji), 50g of lychees, 50g of hawthorn, 50g of oranges and a proper amount of water.

Practice:

1, prepare the raw materials used, and knead glutinous rice flour with water to form a small dough.

2. Gently knead the glutinous rice dough into several small balls and prepare mango jam.

3. Peel the fruit and cut it into dices, pour water into the soup pot, add mango jam and stir well.

4. Boil over high fire, add glutinous rice balls, cook until the balls float, and add some fruits (except blueberries).

5. After boiling, pour it into a small hot pot and continue to heat it. The heated blueberries can be eaten at any time with the heating.