How to shabu mutton shabu is not greasy, and what ingredients are not greasy when placed in a hot po

It would be nice to pause for a little longer.

Usually, the ingredients for eating hot pot are enlarged garlic, and Chongqing chopping firewood hot pot is very good.

It's that kind of butter hot pot, I personally think it's still more greasy, I like it very much, I personally like the base fish fish, mullet hot pot, the bottom of the pot is not too greasy, you can order a nourishing soup pot if you eat lightly, and it is easier for individuals to have diarrhea if they are too greasy.

1. Stir-fry of hot pot base (calculated as 5 parts of pot base) Raw materials: 2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of Pixian bean paste, 250 grams of dried chili peppers, 100 grams of ginger, 200 grams of garlic, 300 grams of green onions, 150 grams of rock sugar, 500 grams of mash juice, 100 grams of star anise, 50 grams of Sannai, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass fruit, 25 grams of comfrey, 10 grams of bay leaves, 10 grams of vanilla, 5 grams of male cloves

1. Vegetable oil is refined first; Butter cut into small pieces; Pixian watercress finely chopped; After boiling the dried chili peppers in a pot of boiling water for about 2 minutes, remove them and grind them into mushrooms, that is, they become glutinous chili peppers; Ginger slap broken; Peel and clove the garlic; green onion knotting; crushed rock sugar; star anise, sannai, cinnamon broken into small pieces; The grass fruit is broken.

2. Put the wok on medium heat, pour in the vegetable oil and heat it after the pan is simmered, put in the butter to boil, put in the ginger, garlic cloves, and green onion knots and stir-fry until fragrant, then add the Pixian bean paste and glutinous peppers, turn to low heat and slowly fry for about 1 15 hours, until the watercress is dry, the aroma is overflowing and the peppers are slightly whitish, pick out the green onion knots in the pot and do not use them.

3. Then add star anise, sannai, cinnamon, cumin, grass fruit, comfrey, bay leaves, vanilla, male cloves, etc., continue to fry over low heat for about 15 20 minutes, until the color of the spices in the pot becomes darker, add rock sugar and mash juice, and slowly boil over low heat until the water in the mash juice completely evaporates.

2. Raw materials for the preparation of hot pot soup: 1500 grams of pork cob bones, 1500 grams of beef cob bones, 500 grams of chicken claw bones, 50 grams of ginger, 150 grams of green onions, 100 grams of cooking wine, 150 grams of chicken essence, 75 grams of monosodium glutamate, stir-frying, good hot pot base all 750 grams of dried chili pepper, 75 grams of Sichuan pepper, appropriate amount of vegetable oil

1. Pig cob bones and cow cob bones are washed and broken; Wash the chicken claw bones; Ginger slap broken; green onion knotting;

2. First blanch the pork stick bones, beef stick bones, and chicken claw bones in a pot of boiling water, remove them and put them in a pot of clear water, add ginger, green onions, and cooking wine, boil over high heat, and then turn to low heat to boil until the soup is milky white.

3. Divide the hot pot base into 5 equal parts, put them into 5 hot pots respectively, and then mix fresh soup into the pot respectively, and each hot pot is mixed with about 2500 grams of soup, then transfer chicken essence and monosodium glutamate, and put dried chili peppers and peppercorns into the wok and add vegetable oil to fry until fragrant, and then sprinkle them into 5 hot pots respectively, and sprinkle 150 grams of dry chili peppers and 25 grams of Sichuan pepper in each hot pot respectively, then you can serve the hot pot to the table, and after boiling for a few minutes, you can start scalding various raw materials.

1.Heat the oil in a pan and stir the bay leaves, cinnamon and white cardamom over low heat.

2.Add green onions, ginger and garlic and stir until fragrant.

3.Put dried peppercorns and dried red peppers and stir until fragrant.

4.Put Pixian bean paste, rock sugar, and white wine, stir-fry the red oil, and serve.

5.Put on one side of the mandarin duck pot and add the bone broth. On the other hand, you can make clear soup, which is also bone broth, and the clear soup pot is filled with chicken leg mushrooms, corn flakes, and kelp to enhance freshness.

6.Make shrimp slippery: buy the shrimp and peel the shrimp and remove the shrimp line. Use shredded ginger and cooking wine to remove the smell and marinate for one hour.

7.Chop the shrimp, don't be too broken, it will affect the taste. Add an egg white, white pepper, a pinch of salt and beat clockwise. Don't put too much salt, because the base and dipping sauce are salted, and the salt is just to bring out the deliciousness of the shrimp.

8.Add starch, continue to beat clockwise, after stirring, put it on a flat plate, cover with plastic wrap, put it in refrigeration, 1-2 hours.

9.Shrimp slippery. Q-bomb.

10.I bought lamb slices, beef slices, luncheon meat, and some other vegetarian dishes. Dad made handmade meatballs, the same Q bomb, next time I will teach the method. Eating hot pot at home is not heavy, non-greasy, and healthier.

First look at the soup color of the hot pot is good, and then taste his strong taste, whether there is a strange taste, the taste of traditional Chinese medicine, and the taste has not changed in the end, it is a good hot pot, I have eaten Hongqiao hot pot is good.

It's not delicious, if you want to eat Chongqing hot pot, I will introduce you to a few delicious ones that I know: Liu Yishou The old hot pot in the alley opposite Carrefu in Yuzhong District Zhang Mao's belly hot pot next to the Shiping Bridge turntable Kong Liang eel hot pot opposite the Nan'an District Government The old hot pot in Liujiatai in Jiangbei Guyue Spring Water Hot Pot in Longhu Xiyuan.

Longhu Duck Intestine King: These are all tastes very good, and you can go to the next when you have time.

Put some spices such as star anise and white fat, and it's best to fry it! If the taste is heavy, put more base ingredients.

Add Chaotian pepper The spicier the more flavorful.

Of course, bacon can be used as a hot pot ingredient, and now many hot pot restaurants have begun to provide bacon as a hot pot ingredient. But the quality of the bacon is very important. Generally, hot pot restaurants use cheaper bacon, which is easy to spread out after shabu-shabu, indicating that the bacon is made of minced meat.

Be sure to choose Hormel's classic lean meat bacon, which has less fat content, is not greasy, will not be opened three times after shabu, full of smoky fragrance, and has a real meat feeling. In addition to hot pot, there are many other recipes that can be made in winter.

Bacon is a transliteration of the English word "bacon", which originally meant smoked rib meat (i.e. square meat) or smoked salted loin. Bacon is one of the three main varieties of Western-style meat products (ham and sausage), and its flavor has a strong smoky aroma in addition to a palatable salty taste. The skin of bacon is oily and golden, the leather is hard, and there is a slight "porphyry" sound when flicked with fingers; The lean meat is dark brown in color, dry and hard in texture, and the flesh is bright in color when cut.

Bacon, also known as bacon, is pork brisket made from pork that has been cured and smoked, or other parts of the meat.

Nutrition facts. Bacon is rich in phosphorus, potassium, sodium, fat, cholesterol, carbohydrates and other elements.

Taboo. 1.People with diarrhea and diarrhea due to spleen and stomach deficiency should not eat more;

2.fasting for the elderly, patients with gastrointestinal ulcers;

3.People with acute and chronic nephritis should avoid eating;

4.Those with edema, edema, and ascites should avoid eating;

4.Patients with unhealed colds, damp heat and diarrhea, unfinished stagnation, abdominal distension and duodenal ulcers should not eat.

You mean bacon meat, right? My wife works at a hot pot restaurant where there is bacon meat and it's not bad.

It's just that it's not greasy after eating, and I think I still want to eat it.

You have to be able to like to blow this taste, but the best way to eat bacon is to eat bacon omelette, classic Secondly, bacon is chopped and then made into fried rice, Western salad and grilled bacon when eating Korean barbecue is also very delicious