Ingredients: 800 grams of mutton, 280 grams of cabbage head (washed and diced), 260 grams of fine vermicelli, shrimp, sheep bone, pig bone and fish 10 gram. Seasoning: 60g of coriander (washed and chopped), 60g of pickled chives, 20g of sesame paste/kloc-0, 50g of cooking wine, 50g of fermented bean curd 1 block, 50g of pickled shrimp oil (best), 60g of Chili oil, 50g of soy sauce150g, 20g of sesame oil and 50g of vinegar. The above seasonings are only theoretical, and you can change them according to your own taste and actual situation. Practice: (1) Sheep bone, pig bone, fish and ginger are boiled in water. (2) Frozen mutton is hard. The frozen meat is further decapitated, angular, brittle, skinned and fasciated, and then cut into extremely thin slices with a length of 15 ~ 20cm and a width of 3 ~ 5cm, and put on a plate for later use. (3) Put the shrimp in the soup. (4) Add charcoal to the hot pot. After the water is boiled, first put a small amount of meat slices in the soup and spread them out. When they are rinsed gray, they can be taken out and dipped in the prepared seasoning, and then the meat slices can be eaten with the rinse. Don't eat too much, it will age easily and affect the freshness. (5) After the sliced meat is rinsed, add cabbage head and fine vermicelli (frozen tofu, white tofu, pickled cabbage, spinach, etc.). ) come and drink it as soup. Features: the materials are tender, the sliced meat paper is thin and uniform, the seasonings are diverse and delicious, and the meat is mellow. Materials: Pig Bones 300g Cattle Bones 300g Chicken Claw Bones 1 00g Ginger10g Onion 30g Cooking Wine 20g Chicken Essence 30g Monosodium Glutamate15g Practice:1,Pig Bones and Cattle Bones are washed and broken; Wash the chicken claw bones; Ginger is broken; The onion is knotted. 2. First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, take them out and put them in a clear water pot, add ginger, onion and cooking wine, boil them with strong fire, then simmer them with low fire until the soup is milky white, and remove residues to get fresh soup. 3. Then add chicken essence and monosodium glutamate, add vegetable oil to the wok and stir fry. Then sprinkle it into five hot pots, and sprinkle dried pepper 150g and pepper 25g in each pot. At this time, hot pot can be served. After boiling for a few minutes, you can blanch all kinds of raw materials. Iii. Some problems related to the operation of 1. In the frying process of chafing dish bottom material, we must use a small fire, so as to avoid frying the raw materials, and the fragrance and pigment inside the raw materials can fully ooze out. 2. In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot. 3. Pixian watercress added to the bottom material of hot pot is mainly used to improve taste, while Zanba pepper is mainly used to improve color, but both of them should be slowly fried to dry water, so that their taste and pigment can be fully dissolved in oil. 4. Adding rock sugar to the hot pot bottom material can play the role of "bright" soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices. 5. Adding spices to the hot pot bottom material is undoubtedly to enhance the fragrance. Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that, generally speaking, the spices added in the chafing dish bottom material are less than those added in the brine preparation. 6. When preparing the hot pot soup, if the taste is not too spicy, then the dried peppers inside do not need to be directly put into the frying pan and fried with oil, but first put them into the boiling water pot to reduce their spicy taste, and then take them out and sprinkle them into the hot pot.