Hotpot Ingredients

When eating hot pot, most people will choose to combine meat and vegetables, because this not only tastes good, but also has high nutritional value. Different people can eat their favorite food. When eating hot pot, the most indispensable things are mutton and tripe, as well as fish balls, shrimp balls and the like. Without these foods, the hot pot will feel tasteless. So what are the hot pot dishes?

Premium Tripe

According to their sources, tripe can be divided into buffalo tripe, cattle tripe and beef cattle tripe, and their approximate quality grade is buffalo > cattle > beef cattle; according to the processing methods, they can be divided into fresh tripe, dry tripe, silverskin tripe, biological enzyme-processed tripe, etc. "Yang Xianhuo" uses fresh buffalo tripe or fresh cattle tripe. The processing method is: remove the stems and clean them, cut them into palm-sized slices, and place them in ice to maintain their crispness.

Premium goose intestines

The goose intestines of the hot pot restaurant are first selected by purchasing staff every day, then transported to each store by cold chain from a fixed supplier, and then inspected by inspectors according to the purchasing standards. All goose intestines that are not fresh or do not meet the quality standards are returned immediately. The purchased goose intestines are rinsed with clean water by the staff, and the high-quality ones are separated from the medium-quality ones. The thicker and longer goose intestines are grouped together, which have a crisper taste and a more elegant appearance, and are sold at a higher price of 38 yuan per portion. The short and thin ones are grouped together, at 28 yuan per portion. The processing method is to cut them into pieces of equal length, width and thickness, and preserve them with ice cubes, which can not only ensure their freshness but also increase the crispness of the goose intestines by low temperature. When serving, each 350-gram portion is neatly stacked on ice cubes and served with dry ice.

Chilled fresh pig throat

First, remove the fascia, oil film, blood vessels, etc. on the back of the yellow throat, otherwise it will be difficult to chew. After cleaning, store it in ice cubes and put it in a customized wooden box with dry ice and serve.

Fresh goose gizzard slices

The cutting technique of goose gizzards is extremely critical. They should be cut into slices about 0.15 cm thick. If they are cut too thin, they will be difficult to take out after cooking in the pot. If they are sliced ​​too thick, the heating time will be too long, which will affect their crispness.

After the dish is served, guests will crack the ice ball to reveal the brightly colored goose gizzard slices, which they can then pick up and eat.