Ingredients: duck (chicken, goose, pig's feet, ribs, pork intestines, pork belly, duck feet, chicken wings, etc. )

Accessories: lotus root, potato, mushroom, yam, bean sprouts, kelp, fungus, lettuce tip, jiaozi, rice flour, etc., optional.

Seasoning: pickled cabbage or pickled radish (sliced and squeezed out with salt water), chopped pickled pepper, shredded sour ginger, garlic slices, old ginger slices, pepper, pepper noodles, scallion, cooking wine, chicken essence, lard and sesame oil.

Exercise:

1: Cut the duck into pieces, blanch it, and put it in a pressure cooker (after the pressure reducing valve deflates) for 5 minutes.

Rinse the high-pressure pot cover with cold water to release the pressure and uncover the pot cover.

2: Add oil and lard to the wok, heat it to 60%, add ginger, onion and garlic, stir-fry for 2 minutes, then add sauerkraut and stir-fry until it bubbles and turns white (at least 3 minutes).

3: Pour the soup in the pressure cooker into the pot, bring it to a boil, bring the duck pieces to a boil, and add pepper, chicken essence, sesame oil and salt (taste).

4: Transfer to the hot pot basin, put it on the induction cooker, serve side dishes and eat.

Dip it in the plate:

Oil the wok, heat it to 60%, add the whole green pepper in Erjing, stir-fry until cooked, and chop it up. Heat the oil in the pot to 90% heat, pour it on the pepper container, add some salt, monosodium glutamate, sesame oil and garlic paste. You can also add soup to the pot.

We often eat like this. The main course and side dishes can be served at will. 10 people. Simple, quick and convenient, eliminating a lot of guesses.