How to make the authentic yucca hotpot

When we were young, our mother was around and we thought cooking was easy. When we grew up and went out on our own, we found that cooking was really difficult. But eating out for a long time is really unhealthy. So, for yourself and your family, you should acquire cooking skills. Now let me teach you how to make the fashionable Shuangyang hotpot.

1. For the soup stock, wash and crush three pounds of pork shank bones.

2.12 Wash and chop the pheasant into pieces, blanch and set aside.

3.21 Then put it into a pressure cooker, add about 3000 grams of water, add old ginger, peppercorns, white pepper powder, and black peppercorns, boil it first, remove the foam, and then reduce the heat to medium and press for 20 minutes. After the valve drops, turn on low heat and continue to simmer until the soup becomes white and flavorful. Add enough cold water at one time and avoid adding cold water in the middle. If you really need to add water during the process, it is best to add boiling water or hot water.

4.121 Add the pork bone soup, bring to a boil, add appropriate amount of cooking wine, fermented glutinous rice, chicken essence, rock sugar, shacha sauce, curry paste, and half a head of crushed garlic, turn to medium-low heat and simmer slowly, you can add some chicken pieces. When the aroma is overflowing, you can scoop it into the hot pot. Taste the taste halfway through and add salt or light soup as appropriate depending on the saltiness. If there is any extra stir-fried base, you can put it in a container and refrigerate or freeze it for use next time.

5.212 Preparation of red soup base (spicy hot pot) Soak the chili peppers in warm water until soft. Put 300 grams of peanut oil in the pot (if you have butter, add 30 grams and reduce the amount of vegetable oil accordingly), cut the fat into thin slices, heat the wok, heat the oil to 70% hot, add the fat and boil out lard. Fry the ginger slices in a pan, then add the dried chilies and turn to low heat. When the surface of the chilies is fried dry, add spices such as terpenes, laokuo, fennel, bay leaves, etc. to stir-fry until fragrant. Then add the bean curd and continue stir-frying until fragrant and the red oil comes out.

6. Preparation of white soup: Pour the pork bone soup into the hot pot, add ginger slices, peppercorns, black pepper, jujube, wolfberry, salt, pepper powder, and chicken essence. After boiling, add chicken pieces and mushrooms to bring out the flavor.

7. Cooked red and white soup base.

8.1 While the chicken is cooking, prepare various blanched vegetables. Cut the tofu skin into wide slices and pick and clean the enoki mushrooms.

9.2 Add chicken pieces and mushrooms and continue to cook until the chicken is fragrant and soft.

10. Red root spinach.

11. Cut potatoes and sweet potatoes into thick slices.

12. Cut the luncheon meat into thick slices.

13. Various meatballs.

14. Soak the fungus in warm or boiling water.

15. Lamb roll

16. Beef Roll

19. Everything is ready, let’s eat.

If you want to make the delicious dish "Shi Shang Lei Tai Yuanyang Hotpot", please read the above steps carefully, and then learn to make it carefully and patiently several times. In this way, it won’t be long before you see the “results” of your labor.