·Efficacy of clear soup pot soup base: clear turbidity, eliminate cellulite, replenish deficiency and strengthen the body. Suitable for: Vegetarians. Hypertension, hyperlipidemia, cardiovascular disease, obesity, etc. Ingredients: 25 grams of wolfberry, one preserved egg, 10 grams of cinnamon, 15 grams of ginger, 5 jujubes, and appropriate amount of coriander leaves. Amount of water: Boil 10 bowls of water (1 bowl is about 220 ml) over high heat, simmer over low heat for 2 hours, remove vegetable residue and take 4 bowls to use as hot pot soup base. Quickly match healthy hot pot ingredients: tofu, tofu skin, fried dough sticks, gluten products and other hot pot ingredients. ·Efficacy of nourishing and health-preserving soup base: It has the effect of replenishing qi and strengthening the body. In addition to refreshing and eliminating fatigue, it also has the effects of enhancing the body's immunity, preventing colds, and helping digestion. Suitable for: nourishing liver and kidneys, replenishing essence and marrow, strengthening muscles and bones, and strengthening waist and knees. Ingredients: 25 grams of Haiyan, 2 velvet antler slices, 25 grams of wolfberry, 25 grams of ginseng, 3 chrysanthemums, 10 grams of yam, and 3 longans. Amount of water: Boil 6 bowls of water (1 bowl is about 220 ml) over low heat until 4 bowls remain. Remove the medicinal residue and use it as the soup base for hot pot.

Ingredients for the spicy hot pot soup base: Chongqing hot pot base, half a bag of Pixian hot sauce, 3 teaspoons (15 grams) of Sichuan peppercorns, 30 grams of dried chili, about 40 star anise, 1 cinnamon, 2 bay leaves, 2 grass fruits 1 kaempferol, 3 cloves of garlic, 3 slices of green onion, 3 slices of ginger. Seasoning: 2 tablespoons of light soy sauce (30ml), 2 tablespoons of sesame oil (30ml), 1500ml of water, 1/2 teaspoon of salt (3g). Method: lt;/pgt; 1) Pot Pour oil into a medium, immediately add Sichuan peppercorns, dried chili peppers, star anise, cinnamon, bay leaves, strawberries and kaempferol. Slowly stir-fry over low heat until fragrant. Add chopped garlic, ginger slices and scallions and stir-fry until fragrant. 2) Then change to high heat, add Pixian chili sauce and stir-fry for 1 minute until the red oil comes out, pour in water, bring to a boil over high heat, add the hot pot base ingredients, stir evenly, cover with a lid, turn to low heat and simmer for 20 minutes. 3) When the flavors of all the spices are integrated into the soup, use a strainer to remove some of the spices in the soup (mainly onions, ginger, garlic and a small amount of peppercorns), then add a spoonful of hot pot base, fully dissolve and then turn off the heat. . 4) When eating, keep the spicy hot pot soup base on the induction cooker and continue heating it before rinsing the dish. 5) Press the garlic into minced garlic with a garlic press, put it in a bowl, soak it in sesame oil for 10 minutes, and add some salt according to your personal taste.

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