The method and recipe of hot pot

The weather can be very cold in winter, especially for those in the north who have a deep understanding of this. Although the weather is cold, there are many foods that are particularly suitable for eating in winter. For example, hot pot is a very popular way of eating. When preparing ingredients, you can prepare different ingredients according to your own taste, and then put them in boiling soup, and then eat them with sauce. It will have a unique flavor.

Ingredients: Meat: 50g rabbit waist, 50g tripe, 50g eel, 50g pig throat, 50g luncheon meat, 30g duck intestines Vegetarian: 80g lotus root slices, 80g lettuce, 50g winter melon, 50g mushrooms, 50g dried tofu, 80g cabbage, 50g cauliflower, 80g green cabbage Seasoning: 250g butter, 100g vegetable oil, 150g Pixian bean curd, 50g Yongchuan fermented black beans, 10g rock sugar, 5g Sichuan pepper, 2g pepper, 30g dried chili, 20g fermented glutinous rice juice, 20g Shaoxing wine, 10g ginger, 100g refined salt, 10g grass fruit, 10g cinnamon, 10g paica, 10g white mushrooms, 250g chili powder, 1500g fresh soup

Production procedure: Place the wok with marinade on high heat, add vegetable oil and heat until 60% cooked, add Pixian tofu (slim it first) and stir-fry until crispy, quickly add ginger and peppercorns and stir-fry until fragrant, then add the soup immediately. Then add the pounded black beans, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, salt, pepper, dried chili peppers, cardamom and other seasonings. After boiling, remove the foam and the brine will be prepared. To prepare the main ingredients, wash the Chinese cabbage, cut the rabbit kidneys, eels and duck intestines into 2 cm long and wide cubes; cut the tripe and pork throat into 4 cm squares. Cut luncheon meat into thin slices about 4 cm square; cut vegetables into thin slices about 3 cm. Use clean bamboo sticks to thread the food into skewers weighing about thirty to forty grams each. Place the braising liquid pot on high heat and keep it boiling. Use skewered bamboo sticks to blanch various dishes until cooked through according to the heat required. The cooked dishes are placed in a plate with chili powder and fried salt, and eaten with chili and salt according to your taste. Dip or not dip, it's more or less up to you.

Note: The blanched product is not cooked. The main ingredients used in hot pot dishes should be relatively easy to cook. Do not use ingredients that are not easy to cook, such as chicken wings, chicken feet, duck feet, beef, etc. Dishes such as eels and hairtail should also be blanched for a longer time. Do not move the fish too much or too quickly when blanching these ingredients. Control the heat well and there will be no problem of undercooking.

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