Of course bacon can be used as a hot pot ingredient, and now many hot pot restaurants have begun to provide bacon as a hot pot ingredient. But bacon quality is important. Generally, hot pot restaurants use cheaper bacon, which tends to fall apart after being cooked in the pot, indicating that the bacon is made from minced meat. Be sure to choose Hormel's classic fine meat bacon, which has low fat content, is not greasy, and will not open after being rinsed. It is full of smoky flavor and has a solid meat texture. In addition to hot pot, there are many other recipes you can make in winter. Bacon is transliterated from the English "Bacon", and its original meaning is smoked rib meat (i.e. square meat) or smoked salty back meat. Bacon is one of the three main varieties of Western meat products (ham, sausage). In addition to its delicious salty flavor, bacon also has a rich smoky aroma. The skin of bacon is oily and golden-yellow, and the cortex is hard. It makes a slight "porphyry" sound when flicked with your fingers. The lean meat is dark brown, dry and hard in texture, and brightly colored when cut. Bacon, also known as bacon, is smoked pork breast or other parts of the pork that has been cured and smoked. Nutritional information: Bacon is rich in phosphorus, potassium, and sodium, and also contains fat, cholesterol, carbohydrates and other elements. Taboo 1. People with diarrhea and diarrhea due to spleen and stomach deficiency should not eat more; 2. The elderly and patients with gastrointestinal ulcers should not eat; 3. People with acute and chronic nephritis should not eat; 4. People with edema, edema, and ascites should not eat. 4. People with unhealed colds, dysentery due to damp-heat, incomplete stagnation, abdominal distension and fullness, and patients with duodenal ulcer should not eat.