What skills should I master to make hot pot?

1. Raw materials. Hairy tripe, beef liver, beef loin, lean beef, beef spinal cord. Fresh vegetables, green onions, green garlic sprouts, sesame oil, monosodium glutamate, chili powder, minced ginger, Sichuan pepper, refined salt, bean drums, waking juice, Pixian bean paste, cooking wine, cooked butter, beef broth, rabbit meat, squid (fresh), chicken wings, lettuce, mushrooms (fresh mushrooms), spinach, green onions, lard (refined), garlic (white skin), shallots.

2. Method. The hair liver is bleached with water, and the long slices are divided into centimeter-wide slices and floated with cool water. The liver, loin, and beef are all sliced into thin, large slices.

Cut the green onion and garlic sprouts into 7-10 cm long pieces. Fresh vegetables (lotus white, celery, cabbage, pea sprouts are acceptable), wash with water, and tear into long pieces. Chop the bean drum and watercress into pieces.

Put a wok over medium heat, add 75 grams of butter and cook until eight mature. Add the bean paste and stir-fry the crispy, add the minced ginger, chili powder and Sichuan pepper and stir-fry until fragrant. Bring the beef broth to a boil, transfer to a high flame and add cooking wine.

Wash the fresh rabbit meat and fresh squid separately and cut them into thin slices; Wash the chicken wings and chop them into long sections; Cut green bamboo shoots (lettuce) into long strips; Fresh mushrooms and spinach are washed separately; The above materials are loaded into the tray separately; Put the peppercorns in a hot oil pan and fry the pepper oil for later use; mince the garlic and mince the chives; Mix dried red pepper noodles, fresh pepper oil, minced garlic, salt, monosodium glutamate, and minced chives into a sauce, one dish per person, for dipping; Add the stock to the hot pot, add all the seasonings to the boil, skim off the foam, and place the prepared ingredients and flavor dishes around the table, and eat with the blanched dipping sauce.

Mellow The flavor should be strong.

Cadmium,Don't lament the pain of life! Sigh is the weak. -- Gorky Creep Cautious Faith Yu Drawer.

Steps:1Buy fresh bones, wash them and blanch them.

2.Remove the blanched bones, put them in a pressure cooker, add an appropriate amount of ginger, white wine and water, and try to use as much water as possible. Press the Soup button.

In order to keep the soup from being muddy, you can add a few slices of winter bacon meat.

3.While waiting for the soup to be ready, you can prepare all kinds of vegetables, such as greens, spinach, lettuce, baby cabbage, etc., wash them, put them in baskets and drain them.

4.Chop the minced ginger, garlic and green onion. Prepare a variety of seasonings, such as fermented bean curd, chili paste, light soy sauce, vinegar, oyster sauce, and sesame oil.

5.To prepare all kinds of meat and meatballs, you can put them in the refrigerator first to prevent the meat slices from melting, softening and deforming, and then take them out when eating to ensure freshness.

6.Prepare a variety of vegetables: such as fungus, kelp, winter melon, enoki mushroom, lettuce, and 1000 zhang.

7.Prepare a variety of beverages: such as herbal tea, milk, fruit green tea.

8.After the bone broth is stewed, pour it into the induction cooker, add the Haidilao hot pot base, and continue to boil.

9.Finally, when everyone is ready, put on the dishes and chopsticks, mix the sauce that suits the taste, and you can eat.

1.Prepare the ingredients, buy vegetables, meat, meatballs, hot pot bases, hot pot dipping sauces, and wash them at home;

2.Boil bone broth or mushroom soup as a soup base;

3.Prepare the dipping sauce;

4.Put the hot pot base into the pot and stir-fry until fragrant, accelerate the soup base, and put in meat, meatballs and other ingredients that can be cooked;

5.Start eating, put what you want to eat;

How to make the hot pot base by yourself:

1.Ginger and garlic finely chopped; pickled sauerkraut and shredded; Cut the green onion into sections; Cut the garlic sprouts into long sections;

2.Put oil in the pot and cook until it is hot, then add Sichuan pepper, dried chili pepper, ginger and garlic, bean paste, and tempeh and fry over low heat for about half a minute, and then stir-fry the pickled cabbage for about one and a half minutes;

3.Add an appropriate amount of pork bone broth and bring to a boil;

4.After boiling, add soy sauce, mash juice, green onion, garlic sprouts, salt, chicken essence, change to medium-low heat and boil for about 10 minutes to become a hot pot base.

Huang Zhangspoon teaches you how to eat a hot pot with 5 cents.

The bottom of the pot is a goat's milk and a crab, and it can be boiled together with a simmer for five minutes, although this pot is low and seems simple, there is nothing surprising, but after the pot is boiled, you will find that the milk color becomes clear, and the sheep smell of the meat is gone, the milk color becomes clear, if you cook it with Chaoshan extra-large tribute pills after that, the taste of the soup can be described as Qiong Brewed Jade Liquid.