Ingredients: Red soup hot pot: 200g beef back fillet, 200g buffalo liver, 250g buffalo tripe, 250g eel fillet, 300g buffalo loin, 10 live crucian carp (about 500g), fish paste balls 150 grams of duck blood, 500 grams of marinade, 2500 grams of marinade (see tripe hot pot for preparation method). Clear soup hot pot: 200 grams of pork loin (slices), 200 grams of duck gizzards, 200 grams of catfish fillets, 200 grams of squid fillets, 150 grams of chicken fillets, and 150 grams of fish. 150 grams of antler balls, 250 grams of steamed sea cucumber slices, 250 grams of steamed beef tendon segments, 250 grams of pork loin slices, and 2500 grams of clear soup marinade (see clear soup hot pot for the preparation method). Ingredients for the two pots: 500g green onions, 500g garlic sprouts, 500g lotus white, 500g pea shoot tips, 500g spinach, 500g yellow rice shoots, 250g vermicelli, 200g winter bamboo shoots, 100g winter mushroom. 1. Put the above various meat and vegetable ingredients into plates, put them around the Yuanyang hot pot, light the fire, boil the soup, beat off the foam, and then it is hot to eat. 2. The sauce plate is made with sesame oil, oyster sauce, salt and MSG. When it's done, put the egg white of one egg into each plate. 3. When eating, the eel fillets, duck gizzards and fish antler balls can be cooked in the pot first. After the crucian carp is cleaned, use chopsticks to insert it into the fish's mouth, put it into the hot pot and cook until the flavor is absorbed, then pick it up and eat it with the chopsticks