The practice of making hot pot by yourself, the practice of making hot pot

1. Boil the soup. two pounds of bones, washed and smashed; A duck, washed and gutted. Put it in a pot and add cold water until submerged (be sure to add enough cold water, do not add cold water halfway).

1. Red soup method.

Add an appropriate amount of green onions, ginger (pat loose), garlic, and simmer over low heat for 2-3 hours, the oil and flavor will be released, the soup will be clear, and the residue will be drained. Put the Sichuan hot pot (Chongqing hot pot) base into the hot pot, add the boiled soup, add salt, chicken essence, boil the base and then rinse the vegetables.

2. Clear soup method.

Add an appropriate amount of green onion, ginger, garlic, and boil and stew, the soup becomes milky white, mellow and fresh, drain the residue, add salt and chicken essence, and it becomes a white soup.

2. Prepare the dishes. Wash the vegetables, remove the roots and skins; Meat should be cut into large slices and thin slices; Cut into thick slices of luncheon meat, ham sausage, etc.; Cut the potatoes into thick slices and serve them separately.

3. Prepare a flavor plate.

Generally, sesame oil, garlic paste, Kawasaki, soy sauce, vinegar, etc. are prepared according to their respective tastes.

Fourth, eat. When the soup base boils and the family sits around, you can happily eat hot pot, usually meat first and then vegetarian.

Special Broadcast] Hairy belly is a must-have dish for Sichuan hot pot, and here are the precautions for the selection of hairy belly.

There are many unscrupulous traders who first soak in industrial caustic soda to increase volume and weight when making water hair products, and then add formaldehyde and hydrogen peroxide in proportion to stabilize the volume and weight, and keep the surface fresh and color. Regular consumption of hairy tripe soaked in these toxic and harmful substances will cause gastrointestinal diseases such as gastric ulcers, which can seriously cause cancer.

1. When buying hairy tripe, you must pay special attention to it, especially white hairy tripe is soaked with hydrogen peroxide and formaldehyde for two or three days before turning white.

2. If the hairy belly is very white, more than it should be, and the volume is hypertrophied, it should not be purchased.

3. The hairy belly soaked with formaldehyde will lose its original characteristics, and it is easy to break when you pinch the hairy belly with your hands, and it will shrink quickly after heating, so don't buy it.

4. You can do a small experiment by yourself, add a little hairy tripe to the glass, soak it in water, then clip out the hairy tripe, tilt the glass, and carefully drop a little concentrated sulfuric acid along the wall of the cup to divide the liquid into two layers and do not mix. If a purple ring appears at the junction of the liquid surface, it proves that formaldehyde has been added to the hairy belly.

Mandarin duck pot bottom - red and white soup prepared by yourself.

1. Red soup: Heat oil in the pot, add ginger, garlic, dried chili peppers, green onion and stir-fry until fragrant, then add bean paste and other spicy and spicy sauces to fry until fragrant, stir-fry the red oil, pour in an appropriate amount of broth and boil, and simmer for 10 minutes. Finally, add salt to taste, then put it in the hot pot and sprinkle with large green onion leaves.

2. White soup: Pour the stock or boiling water into the pot, add tomato pieces, king oyster mushrooms, green onions, green onion leaves, add oil and salt to taste, and simmer for 10 minutes.

A small calculation: the bottom of the red and white soup pot costs 6 yuan.

Fried tofu: I bought 2 yuan, poured half of it, and cost 1 yuan.

Kelp: I bought it for 3 yuan, cut a small section, and cost yuan.

Crispy: I bought it for 2 yuan, cut it in half, and cost 1 yuan. ​

Coriander: I bought it for 2 yuan, cleaned it halfway, and it cost 1 yuan. ​

Mung bean sprouts: I bought 1 yuan, grabbed a small half, and the cost was yuan. ​

Chinese cabbage: The whole Chinese cabbage yuan, broken 6 cloves, the cost is yuan. ​

Pleurotus eryngii: 2 yuan for a piece, 2 yuan for the cost;

Potato: One, the cost is yuan. ​

Enoki mushroom: half a handful, yuan, cost yuan.

Fungus: 8 small dried fungus, the cost is 2 yuan. ​

Hot pot meatballs: 13 yuan, 13 yuan.

Fresh beef: 15 yuan, 15 yuan. ​

Fans: Yuan, fee Yuan. ​

Summarize the pros and cons of making hot pot at home by yourself:

Advantages: The ingredients are cleaned by themselves, clean and hygienic; The amount of each ingredient is sufficient, and the amount is real; The cost is not high, but it is still very cost-effective; The taste is no worse than the hot pot outside, and it is also delicious.

Disadvantages: It is troublesome to clean the ingredients, and the water temperature is still very cold in winter; It is more troublesome to clean up the table and chopsticks after eating, but you can also use disposable dishes and chopsticks, which do not need to be cleaned.

Vegetarian hot pot. Ingredients: 500 grams of Xuewang, 300 grams of baby cabbage, 150 grams of winter bamboo shoot slices, chicken leg mushroom slices, carrot slices, 200 grams of water vermicelli and spinach.

Seasoning: cooking wine, sugar, fresh soup, salt, sesame oil.

Method: (1) Break the baby cabbage and wash it; Winter bamboo shoot slices and chicken leg mushroom petals are blanched in a pot of boiling water, remove and drain; Wash the spinach, blanch it in boiling water, rinse it with cold water, and drain. (2) Put baby cabbage into the bottom of the hot pot, put the vermicelli on top, and put the winter bamboo shoot slices, carrot slices, chicken leg mushrooms, spinach, Xuewang slices, and shiitake mushrooms into the pot in turn.

3) Put the pot on the fire, add fresh soup, salt, sugar, cooking wine to boil, pour sesame oil, and then pour the soup into the hot pot and boil.

Fish and sheep hot pot. Ingredients: Fish slices, tofu strips, lamb slices, spinach, shiitake mushrooms, green onions, garlic and ginger.

Seasoning: 25 grams of whole egg batter, green onion and ginger juice, cooking wine, pepper, mutton broth, sesame oil, oyster sauce and salt.

Method: (1) Add water to the pot, put ginger slices, green onions, cooking wine, salt, add mutton slices to cook, remove and cut into strips; Wash the spinach cleanly; Add cooking wine, salt, green onion and ginger juice, and egg white to the fish slices, wrap a piece of mutton in each fish fillet, fry it in an oil pan until it is broken, and remove it. (2) Mix the oyster sauce, sesame oil, salt and garlic paste into a dipping sauce.

3) Stir-fry ginger slices and green onions in an oil pot, stir-fry winter bamboo shoots and mushrooms, add mutton broth, cooking wine, salt, pepper, blanch fish rolls and other ingredients, dip in dipping sauce and eat.

Pork ribs hot pot recipe

Ingredients Preparation:Pork ribsGarnishWait.

1.First of all, let's prepare the ingredientsPork ribs500 grams, cut along the fine seams, chop into uniform pieces, put them in a basin, add 2 grams of salt, pour in an appropriate amount of water and soak for 10 minutes, soaking can better remove the blood in the ribs.

2.Then prepareGarnishFansThree pieces, washedLettuceOne plant, washedSpinachA handful,TomatoesOne is cut into slices and the side dishes can be added according to individual tastes.

3. Cut two garlic sprouts into segments with an oblique knife, a few shallots into segments, a white section of green onions into horseshoe slices, a piece of ginger into diamond-shaped slices, and a few garlic grains into slices, all in the same pot.

After a few minutes, putPork ribsGrab and wash and squeeze out the water for later use, and then prepare 200 grams of bad chili peppers.

5.After all the ingredients are ready, we start cooking, the pot burns oil to put the ribs into the fence to drain the water, the oil temperature rises to 5 into the heat, when the oil surface smokes, pour the ribs into the pot, turn on medium-low heat and fry for about 5 minutes, often turn the ribs, let the ribs be evenly heated, the ribs are fried until the surface is browned, and then remove the oil.

6.Leave the bottom oil in the pot, after the oil is hot, sprinkle in a small pinch of green peppercorns and a handful of dried chili peppers, turn on a small fire to bring out the spicy flavor, pour in the prepared ingredients, turn over for a while to extract the fragrance, pour in the bad chili peppers and stir-fry evenly, pour an appropriate amount of water from the side of the pot to start seasoning.

7.Add 1 gram of salt, a little sugar, 1 gram of pepper, 10 grams of light soy sauce, stir well, pour in the fried pork ribs, cover the pot, turn to medium heat and cook for 10 minutes to let the pork ribs absorb the juice and taste.

After a few minutes, put the ribs on the tableHot potServe the soup with the prepared oneGreensIt can be eaten on the table, and it is deliciousPork ribs hot potYou can eat it with a side dish and it's delicious.

Although there are many varieties of Sichuan-style hot pot, it boils down to only two categories: one is white soup hot pot and the other is red soup hot pot. Of course, the most Sichuan-style feature is the red soup hot pot.

The typical representative of red soup hot pot should push "hairy belly hot pot". "Mao belly hot pot" originated in the mountain city of Chongqing, it is the ancestor of red soup hot pot, and many red soup hot pot varieties are derived on its basis.

Butter is used in the preparation of authentic Chongqing "hairy belly hot pot", which mainly relies on butter to enhance the fragrance, and its traditional method almost does not add other spices.