1, making brine. Wash chicken nuggets and ribs, blanch them in a boiling water pot, take them out and rinse them with clean water, then put them in the pot, add 3000 grams of clean water, boil them with strong fire, skim off the floating foam, then hang them with low fire to make them fragrant and delicious, take out about 300 grams and let them cool for later use; Beat chicken breast and clean pork into minced meat, disperse them with fresh soup of 65,438+000 g respectively, put them on the fire to boil, add refined salt, pepper and cooking wine, then melt the minced meat into the soup and stir evenly with a spoon. When minced meat floats on the noodle soup, put the pot on a small fire and keep it open. After 5 minutes, scoop up minced meat with a small colander and boil the soup again. Squeeze the minced chicken into a ball, continue to cook in the soup for 10 minutes, then pick up the minced chicken, scoop the soup into a hot pot, and add monosodium glutamate to get the soup.

2. Wash the tripe, tear off the fascia, slice it, Shui Piao it, soak it in water, tear off the membrane, cut it with a spatula, cut the beef and pork horizontally, cut it into large pieces, rub the duck intestines repeatedly with refined salt, wash away the mucus, turn it out, scrape off the oil layer with a knife, and quickly soak it in boiling water. Slice the luncheon meat, wash the duck's paw, scrape off the rough skin, peel and slice the wax gourd; Cleaning and managing all kinds of vegetarian dishes; Put the above ingredients into the dish separately and surround the hot pot for later use.

3. Boil the hot pot, skim off the floating foam, first add the duck feet and cook them, then blanch the ingredients.

Another can use sesame oil, garlic paste, refined salt, vinegar and so on. Mix well and divide into seasoning dishes, one for each person and dip them in.

Characteristics of the bottom material of finished hot pot;

The ingredients are exquisite, rich and delicious, and the soup is delicious, which can be used in all seasons.

Matters needing attention in making hot pot bottom material:

The key to making clear soup is excellent raw materials and fine technology, which does not affect the taste of hot pot; Slices of various main materials should be uniform and consistent in thickness; Adding soup and refined salt in the middle of eating is conducive to seasoning; The clear soup of hot pot can be drunk.

Clear soup method 2 hot pot bottom material: beef bone soup

Beef bone soup is better in the pressure cooker, which can squeeze out a lot of oil and can be eaten for many days and every day ... cool!

Cattle bones are generally large and hard. Please chop them into small pieces when you buy them in the market. Go home, wash it and cook it in a cold water pot (generally, stainless steel pot will do, which is faster to drive). After the water is boiled, the blood foam floating on the surface will be skimmed off (there are more blood foam on the bovine bones, and it will take some time to skim it for three or four times).

Pour the bone soup into the pressure cooker, add a small piece of ginger (pat it on the side with a knife a few times), one or two onions (knead it into two pieces by hand), drop a few drops of vinegar (so that the calcium in the bone can be dissolved in the soup more easily), and control the time according to your own taste (have you cooked anything in the pressure cooker? )。