Hot pot soup is tender, fragrant and delicious, and it is a popular winter dish in severe winter and holidays. Eating hot pot pays attention to the preparation of seasoning, fresh soup and seasoning. Hot pot ingredients include meat and vegetables, and meat and vegetables taste better. Meat, poultry and aquatic products are washed, boned, sliced, mixed with a small amount of cooking wine, and spread on plates respectively to form meat and vegetable ingredients. For example, chicken breast, gizzard, belly, pork, mutton, ham and tendon can all be made into "four raw", "six raw" or "eight raw" hot pot materials. Sea shrimp, sea cucumber, sand fish skin, fresh shellfish, halibut, shrimp, fresh clam, razor clam, eel and swimming crab can also be made into "six raw" or "eight raw" seafood hot pot materials. In addition, western ham, fish balls, meatballs and egg dumplings can all be used as ingredients. Spinach, vermicelli, Flammulina velutipes, gum vegetables and tofu are all good vegetarian hot pot ingredients. In addition to meat and vegetarian hot pot ingredients, the flavor of hot pot also depends on fresh soup and seasoning. It is best to use chicken soup or broth for fresh soup. Ham, dried shrimps and monosodium glutamate can also be added to enhance the umami flavor. Hot pot seasoning can be tomato sauce, sesame hot sauce, sweet noodle sauce, or authoritarian hot pot seasoning for dipping. Pay attention to hygiene when eating hot pot, and the ingredients of hot pot (frozen should be thawed first) should be cleaned and processed into thin slices. If it is too thick, it will be cooked externally and endogenous. There should be more soup in the hot pot, and the ingredients put into the pot should be small and many times. It is necessary to wait until the soup is boiled and then feed when the water is boiled again. If the ingredients are a little thick, the time after entering the pot should be longer. In addition, raw and cooked foods should not be mixed to prevent contamination by parasitic cysts or bacteria. "Hot pot" has many raw materials and comprehensive nutrients. Cooking with soup, some nutrients in the raw materials are separated and dissolved in the soup, and the soup is delicious, which is a health food with unique functions. Cooking materials have different tastes and properties, which will have different effects on human physiological functions with the change of seasons. Throughout the year, the temperature is different in spring, summer, autumn and winter, and the human body function will change accordingly with the seasons. In order to make "hot pot", a functional health-care food, really play a health-care role, the raw materials of "hot pot" selected in different seasons should be different to meet the needs of human physiological changes. If the materials used in hot pot in spring, summer, autumn and winter are the same, it will have a negative impact on human health and cause adverse consequences. The author thinks that the ingredients of four seasons hot pot should be prepared as follows: in spring, the ingredients of hot pot return to the earth in spring, everything recovers, and the yang rises, and the internal environment of human body begins to change from winter to spring. The diet of three meals a day should help the internal environment adapt to the changes of this season as soon as possible. For this reason, the materials used in hot pot should be warm and yang-nourishing, such as jujube, lean pork, chicken, fish, bean food and warm and pungent raw materials of onion, garlic and leek. According to the traditional seasoning theory put forward by Sun Simiao, a great pharmacist in ancient China, the ingredients of hot pot are adjusted according to the principle that "acid should be used in spring to increase sweetness, and sugar should be used to nourish temper". In addition, the temperature in spring is changeable, sometimes it is cold and sometimes it is hot. When it is cold, you may wish to use more ginger in the hot pot soup, and when the temperature turns warmer, you may wish to add a little sugar cane to the hot pot soup. Hot pot ingredients can clear the spring heat by using radish and eating more radish. By adjusting the hot pot materials in this way, diseases caused by temperature changes can be prevented. In spring, it is a good season for ladies to be refreshed. Ladies generally like to eat hot pot, especially Sichuan-style hot pot. You might as well add some chrysanthemums, pig's trotters, pigskin and cucumbers to the hot pot. When adding sweet soup, it is advisable to use bird's nest tremella soup or pigeon egg soup. Hot pot materials in summer are characterized by high temperature, humid air, human body covered by heated air, excessive sweating, loss of a lot of water and electrolyte (salt), resulting in decreased gastric acid secretion, decreased saliva and loss of appetite. Summer diet should first supplement water and trace elements such as salt, potassium, calcium and magnesium, electrolytes and nitrogen-containing substances, as well as vitamins B and C. Green vegetables, tofu, eggs, lean meat, fish, chickens and ducks, pork liver, eggplant, cucumber, bitter gourd, wax gourd, bamboo shoots and dandelion should be added to the hot pot ingredients, which can stimulate appetite, stimulate appetite, replenish spleen and stomach and help digestion. But also provides rich amino acids, vitamins, trace elements, alkaloids, glycosides and bitter substances to the human body, which can refresh the human body and eliminate heat and fatigue. In addition, mung bean gruel and lotus leaf gruel in hot pot can also clear away heat and relieve summer heat and reduce the dryness of hot pot. Taking a short rest after eating hot pot and drinking a cold drink can increase the intake of antiviral components such as inducers in the body, and can reduce the incidence of diarrhea, dysentery and other diseases. In summer, bacteria are easy to propagate, so garlic and vinegar should be added to the chafing dish. Garlic and vinegar have the functions of sterilization and antiviral infection to ensure good health. Autumn chafing dish is made in autumn, when the weather is crisp and the climate is dry, it is easy to cause "autumn dryness" symptoms, such as dry throat, cracked lips, thirst and constipation. Hot pot ingredients should pay attention to the selection of raw materials that nourish yin and moisten lung, such as sesame, honey, lotus rice, grapes, tremella, radish, wax gourd and cucumber. People who often eat hot pot usually drink more boiled water, light tea, milk and soybean milk. Pepper, pepper, ginger, clove and fennel should be used less in hot pot condiments. In late autumn, the human body's essence begins to be collected. At this time, it can be supplemented, but it is not advisable to make a big supplement. Cattle, sheep and dog meat should be avoided in hot pot materials, and fungus, lotus root and tofu should be used more. The hot pot soup can be boiled with lotus leaves and mung beans, and filtered before use. In winter, the temperature of hot pot is low and the weather is cold, so the diet should "protect yin and hide yang" and eat more food to protect yin and yang. Such as turtle, tortoise, dog meat, beef, mutton, chicken, mushrooms, pig lungs and other hot raw materials to regulate body temperature. Seasoning can be pepper, pepper and ginger. In some big cities in the north, there are not many fresh vegetables in winter, which is easy to cause vitamin deficiency. Hot pot materials should be accompanied by carrots, spinach, bean sprouts and so on. Hot pot soup should be rich and fresh, deep and mellow in color, highlighting the original leaves of the original juice, and should not eat cold drinks and raw and cold food. In short, hot pot materials should be selected with warm and flat raw materials in spring and autumn, cool raw materials in summer and hot raw materials in winter, which is the principle of large hot pot materials.