2. Seasoning: salt 15g, monosodium glutamate 5g, sugar 10g, balsamic vinegar 50g, onion 25g, Jiang Mo 50g, lard 100g, cooking wine 20g, pepper 2g and water 2500g (or soup 200g).
Step 3 practice:
(1) Buy live loach, put it in a basin, add a little vegetable oil to make it spit out dirt, then cut off the head with scissors, open the chest, wash the blood and mucus, and drain the water. Wash the lean pork, soak it in boiling water and cut into pieces. Slice winter bamboo shoots. Rooted mushrooms, washed and drained. Wash and shred Chinese cabbage. Flammulina velutipes is pedicled and washed. Beat the duck's paw and wash it. Wash kelp and cut into strips. Divide the above raw materials into two parts and put them in a plate. Serve them around the hot pot.
(2) Put the pot on fire, add lard and heat it to 50%, add onion and Jiang Mo, stir-fry, add salt and cook in balsamic vinegar, stir-fry a few times, add cooking wine, add water (or soup) and cook for 5 minutes, add sugar and cook for 5 minutes, skim off the froth and add pepper to boil. Then pour the soup into a hot pot, add monosodium glutamate and boil it. Add duck feet, sliced meat and loach first. After boiling, you can eat it at will.