Vegetarian dishes: lotus root slices 80 grams, 80 grams of lettuce, 50 grams of melon, 50 grams of mushrooms, 50 grams of dried bean curd, 80 grams of cabbage, 50 grams of cauliflower, 80 grams of beetroot
Seasonings: 250 grams of butter, 100 grams of vegetable oil, Pixi County soybean office 150 grams, Yongchuan black beans 50 grams, 10 grams of rock sugar, 5 grams of pepper, pepper 2 grams, 30 grams of dried chili, 20 grams of mash juice, 20 grams of wine, ginger 10 grams of rice, 100 grams of salt, 10 grams of grass berries, 10 grams of cinnamon, 10 grams of paiwan grass, 10 grams of white fungus, chili pepper 250 grams of noodles, 1500 grams of broth
Making procedures:
1, the brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI county bean office (first Do fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.
2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, thread the dishes into a string of about 30 or 40 grams.
3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.
4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Or dip or not dip, more or less by their own decision.