Turtle hot pot
Ingredients: 1 turtle, 100 grams of Chinese cabbage, 100 grams of winter melon, 100 grams of white radish.
Accessories: 5 grams of green onion, 5 grams of ginger, 5 grams of pepper, 20 goji berries, 3000 grams of boiled water.
Seasoning: 10 grams of refined oil, 10 grams of monosodium glutamate, 20 grams of chicken essence, 20 grams of cooking wine, 10 jujubes
operate
Cut the ginger shallots into 7 cm long and 2 mm thick filaments. The turtle is slaughtered to remove the outer skin and internal organs, cut into 4 cm square pieces, put into the soup pot and remove from the water and set aside. Chinese cabbage, winter melon, white radish cut into 5 cm long, 5 mm thick slices, put into a hot pot pot, add ginger and onion shreds, monosodium glutamate, red dates, goji berries, chicken essence, pepper, cooking wine mixed with boiled water, put turtles, drizzle with refined oil on the table.
Dog meat hot pot
Seasoning: 15 grams of cinnamon 100 grams of rice wine 25 grams of white wine 10 grams of chili (red, pointed, dried) 75 grams of soy sauce 2 grams of monosodium glutamate 5 grams of salt 25 grams of white sugar 15 grams of lard (refined) 100 grams of garlic 10 grams of green onion 10 grams of ginger.
method
Dog meat chopped small pieces washed Nan ginger chopped small pieces, white radish cut into small pieces Wok heated peanut oil, put dog meat and southern ginger into the sauté stir-fry the blood water of the dog meat Stir-fry the dog meat and radish together put into the pressure cooker add boiling water to suppress, deflation after turning to medium-low heat for about 20 minutes The oil of the fried dog meat just now is left, do not put into the pressure cooker and suppress the dog meat together, so that the soup water will not be greasy Mix the dipping sauce: garlic, pepper, peanut butter, curd milk, seafood sauce, coriander Add a little cold boiled water, soy sauce Sesame oil Mix well, the pressure cooker can cool naturally, Transfer the dog meat into the pan of the induction cooker.
Spicy lamb hot pot
raw material
Lamb, cooking wine, rock sugar, lao gan ma spicy sauce, ginger, green onion, dried chili peppers, tangerine peel, dried lotus root, dried figs, red dates, garlic, peppercorns, fragrant leaves, cinnamon, star anise, grass fruits, cumin, dark soy sauce, oyster sauce, soy sauce, salt.
Boil the water and add shallots, ginger, cooking wine, put in the lamb pieces, blanch for a few minutes, fish out the lamb to wash the blood water, add the appropriate amount of oil in the pot, add rock sugar, lao gan ma spicy sauce, ginger, green onion white, dried chili pepper, tangerine peel, garlic, peppercorns, fragrant leaves, cinnamon, star anise, grass fruit, cumin stir-fry for a few minutes, spray in the cooking wine, add the right amount of dark soy sauce, stir-fry evenly, then add the appropriate amount of soy sauce, oyster sauce, dried lotus root, dried figs, red dates continue to stir-fry evenly, Add boiling water from all the ingredients at once, bring to a boil over high heat, turn to medium-low heat and simmer for 1-2 hours, simmer until the meat is fragrant, add a little salt to taste.
Dang ginseng fresh fish pot
ingredient:
1 fresh fish (about 400 g), 12 g ginseng, 1 slice of ginger, 2 green onions, 1 tsp salt
Scrape the scales of the fish, remove the gills and intestines, wash and cut into two pieces. Wash the ginseng into the water, put it into the soup pot, add 4 bowls of water to a boil, reduce the heat and simmer the broth for about 20 minutes. Wash the ginger, cut into strips, wash the green onion and cut into sections. Add the fish to the pot, add the ginger shreds, change to medium heat and cook until the fish is tender, add the green onion, salt, and boil again to extinguish the heat.
Hot pot chicken
Remove the three yellow chickens, remove the meat and tidy up. Three yellow chickens under the boiling water pot out of the water, scoop up and set aside. After the oil is heated to 50%, add the sea pepper and watercress and slowly sauté over medium heat to taste. Then add dried chili peppers and peppercorns and sauté over medium heat to taste. Add the soup to a boil, add five spices and simmer to make a spicy brine. Finally, the three yellow chickens can be marinated and matured.
It should not be too old when cooking, the hot pot has a strong flavor, and there is an aftertaste when eating.
Jilin dog meat hot pot
Ingredients: 3500 g of dog meat
Seasoning: 30 grams of rice wine, 25 grams of perilla seeds, 100 grams of coriander, 100 grams of sesame oil, 150 grams of chili oil, 25 grams of pepper, 200 grams of sesame paste, 100 grams of garlic (white skin), 100 grams of curd milk (red), 50 grams of balsamic vinegar, 100 grams of pickled leek flowers, 5 grams of monosodium glutamate, 40 grams of salt, 30 grams of green onions
Take 3500 grams of dog meat weighing about 700 grams each, soak it in water for 30 minutes, and drain it. Put water in a large pot, put the washed and soaked dog meat into the pot and boil, skim off the foam, blanch thoroughly and then remove the washed impurities. Then put the dog meat pieces and the perilla seeds together in the pot, add enough water, cover the pot lid, and cook for 3 to 4 hours on medium heat. Scoop the cooked pieces of dog meat in a basin, tear the dog meat into strips by hand, and place them on a plate. Take 300 grams of dog bones and then put them in the pot to cook, the longer the cooking time, the whiter the soup, the more delicious the taste, the soup color is milky white. Tahini and curd with cold boiled water? Open and mix well into tahini sauce and curd milk. Hemp sauce and curd milk, marinated leek flowers, chili oil, chopped coriander, garlic paste, shredded shallots, balsamic vinegar, sesame oil, salt, monosodium glutamate, pepper and other condiments, respectively, are placed in small bowls for selection. Put the soup of boiled dog meat in the hot pot, and then boil it with red charcoal, adding salt, monosodium glutamate and rice wine seasoning. The hot pot is served and the torn shredded dog meat is added. When eating meat, dip it in your own ingredients and drink the soup in the pot while eating it.
When cooking meat, the water should be added at one time, and the water should not be added in the middle of the way. After the dog meat is cooked, it cannot be cut with a knife, but torn into silk by hand to maintain the unique flavor of the hot pot cloisonné hot pot, charcoal copper hot pot, etc.
Guifei chicken hot pot
Ingredients: 1 broiler, 500 grams of green shoots. Seasoning: 100 grams of refined oil, 20 grams of monosodium glutamate, 20 grams of chicken essence, 5 grams of garlic, 5 grams of ginger, 5 grams of green onion, 20 grams of cooking wine, 4 grams of star anise, 3 grams of white buckle, 2 fragrant fruits, 2 grams of cumin, 5 grams of pepper powder, 3000 grams of white soup.
make
Ginger garlic washed and cut into 2 mm thick nail slices, green onion cut into a "horse ear" shape, chicken slaughtered to remove hair, internal organs, head, feet, washed, chopped into 7 cm long, 2 cm wide strips, put the soup pot into water to fish, green shoots cut into 7 cm long, 2 cm wide strips, washed, put into a hot pot pot for use, wok on the fire, under the oil heat. Add ginger and garlic slices, green onion, star anise, white buckle, fragrant fruit, cumin, chicken stir-fried, mixed with white soup, put monosodium glutamate, chicken essence, cooking wine, pepper, boil to remove foam. Pour in a hot pot bowl with green bamboo shoot strips and serve on the table.
Jade rabbit hot pot
Ingredients: 1 rabbit
Seasoning: 100 grams of refined oil, 20 grams of monosodium glutamate, 5 grams of ginger, 5 grams of garlic, 5 grams of green onion, 20 grams of cooking wine, 5 grams of pepper, 3000 grams of white soup.
Preparation method
Rabbits are slaughtered to remove the head, skin, internal organs, feet, washed, chopped into 4 cm square pieces, put into a soup pot and rinse with water to remove the bloody taste, and fished up. Heat the wok on the fire, put the oil on the heat, add ginger and garlic slices, green onions, rabbit meat, stir-fry, mix white soup, put MSG, cooking wine, pepper, boil, cook for 10 minutes, remove the foam, pour into the hot pot pot with green shoots, and serve.
Chrysanthemum perch hot pot
Peel off the old leaves, remove the roots, wash, cut into two pieces, and pack 2 plates; perch peel, bone, scales, and only take the fish meat for backup Bamboo shoots wash and cut thin slices Of sea bass meat cut into rectangular pieces about 5 cm, 3 cm wide and 0.3 cm thick, neatly coded in a dish containing lettuce leaves Red pepper, green onion white sections are each cut into 8 strips Ginger scraped skin washed and carved into leaves, cut into 16 pieces, arranged into a chopped plum blossom, a bamboo, in turn on the perch fillet Wash the green onion stalks, put on 2 plates Coriander to choose the root to wash, wash, Cut into sections on chrysanthemums Thin and crispy parts on 2 plates Stir-fry on the heat, use 15 grams of lard to cook, cooking wine, add two soups (500 grams), boil, under the grass mushrooms, cabbage, bamboo shoot slices, to be cooked thoroughly, scoop up, drain, put into the hot pot Wok and then on the heat, put lard, broth, boil after boiling, add white soy sauce, salt, monosodium glutamate, pepper, stir well and pour into the hot pot Fillet, chrysanthemum, thin crisp and hot pot together, by the eater himself.