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How to make the bottom of Haidilao hot pot How to make the bottom of Haidilao hot pot?
1. Prepare pork belly, metapenaeus ensis, 6 wing roots, wing tips, organic cauliflower, a section of lotus root, 100g of Dutch beans, 50g of perilla frutescens, a sweet potato, a handful of Flammulina velutipes, half a onion, garlic, ginger, dried Chili, salt, white wine hemp, oil, corn oil and high alcohol.

2. Remove the head, cut the back and viscera of the shrimps. Add white wine and salt to the roots and tips of the pork belly wings and marinate for 20 minutes. Sweet potato and lotus root are peeled and soaked in water, and all kinds of vegetables and ingredients are washed together. The next step is to blanch the water first. If it is meat, it will take a long time to remove purine, and it will be easier to slice it if it is frozen immediately after eating. Then pour corn oil into a wok, add pork belly slices and stir-fry until light yellow, then add ginger, onion, garlic and dried pepper, and stir-fry the prawn, wing, wing root and sea fishing bottom together. Finally, add fungi and vegetables, stir fry constantly, add broth to taste before taking out the pot, turn off the fire, sprinkle sesame or coriander sesame oil, and a whole pot of delicious seabed hot pot will come out.