**1. Spicy hot pot**
**Pot Bottom Material**:
- 50 grams of dried chili peppers
- Sichuan peppercorns 20 g
- Pixian bean paste 100 g
- Ginger 50 g
- 50 g of garlic
- 50 grams of green onions
- Star anise 5 grams
- Cinnamon bark 5 grams
- 3 grams of bay leaves
- 2 grass fruits
- 100 grams of butter
- 100 grams of cooking oil
**Steps**:
1. Cut the dried chili peppers into sections, soak in hot water for 20 minutes, then remove and drain.
2. Soak the peppercorns in hot water for 10 minutes, then remove and drain.
3. Finely chop the ginger, garlic and green onion and set aside.
4. Add butter and cooking oil to a pan and bring to a boil until melted.
5. Add minced ginger, minced garlic and minced green onion and stir-fry until fragrant.
6. Add the Pixian bean paste and stir-fry the red oil over low heat.
7. Add the dried chili peppers and Sichuan peppercorns and continue to stir-fry over low heat.
8. Add star anise, cinnamon, bay leaves, grass and fruit, and stir-fry until fragrant.
9. Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 30 minutes, and the bottom of the spicy pot is ready.
**Ingredient Preparation**:
- Beef rolls, lamb rolls
- Hairy belly, yellow throat
- Duck intestines, goose intestines
- Duck blood, tofu
- Various vegetables (e.g. bok choy, spinach, lettuce, etc.)
**Dip Sauce**:
- Garlic paste, sesame oil, salt, monosodium glutamate, light soy sauce, oyster sauce, coriander
**Second, tomato hot pot**
**Pot Bottom Material**:
- 5 tomatoes
- 1 onion
- 10 cloves of garlic
- Ginger 20 grams
- Tomato paste 50 g
- 20 grams of caster sugar
- Salt 10 grams
- 50 grams of cooking oil
**Steps**:
1. Wash the tomatoes, cross them at the top, blanch them with boiling water, peel them and cut them into small pieces.
2. Shred the onion and mince the garlic and ginger.
3. Put cooking oil in a pan, add shredded onion, minced ginger and minced garlic and stir-fry until fragrant.
4. Add the tomato cubes and stir-fry well.
5. Stir-fry until the tomatoes are soft and juicy, add tomato sauce and continue stir-frying.
6. Add an appropriate amount of water, add rock sugar and salt, bring to a boil over high heat, turn to low heat and simmer for 20 minutes, and the bottom of the tomato pot is ready.
**Ingredient Preparation**:
- Shrimp slippery, fish balls
- Beef meatballs, crab sticks
- Enoki mushrooms, shiitake mushrooms
- Corn, carrots
- Various seafood (e.g. shrimp, crab, shellfish, etc.)
**Dip Sauce**:
- Sesame paste, fermented bean curd, leek flowers, salt, monosodium glutamate, light soy sauce, sesame oil
**Three, clear soup hot pot**
**Pot Bottom Material**:
- 1 chicken skeleton
- 500 grams of pork ribs
- Ginger 50 g
- 50 grams of green onions
- 20 g of cooking wine
- Salt 10 grams
- 5 g pepper
**Steps**:
1. Wash the chicken skeleton and pork ribs, put them in a pot under cold water, add cooking wine, blanch and remove them and wash them.
2. Slice the ginger and cut the green onion into sections.
3. Put the chicken bones, pork ribs, ginger slices, and green onion segments into the pot and add an appropriate amount of water.
4. When the heat is boiling, skim off the foam and reduce the heat to low and simmer for 2 hours.
5. Add salt and pepper to taste, and the base of the clear soup pot is ready.
**Ingredient Preparation**:
- Fat Cow Rolls, Fat Sheep Rolls
- Luncheon meat, ham sausage
- Tofu skin, yuba
- Greens, bean sprouts
- Various mushrooms (e.g. oyster mushrooms, pleurotus eryngii, enoki mushrooms, etc.)
**Dip Sauce**:
- Seafood soy sauce, millet spicy, chopped green onion, coriander, sesame oil
**Fourth, mushroom soup hot pot**
**Pot Bottom Material**:
- 10 dried shiitake mushrooms
- Tea tree mushrooms 50 g
- 1 oyster mushroom
- 100 g enoki mushrooms
- 5 red dates
- Goji berries 10 grams
- 30 grams of ginger
- 30 grams of green onions
- Salt 10 grams
- 5 grams of chicken bouillon
**Steps**:
1. Soak dried shiitake mushrooms in warm water, wash and cut tea tree mushrooms, slice king oyster mushrooms, and wash enoki mushrooms.
2. Remove the pit of the red dates, wash the wolfberries, slice the ginger, and cut the green onions into sections.
3. Put all the ingredients in a pot and add an appropriate amount of water.
4. Bring to a boil over high heat and simmer for 1 hour.
5. Add salt and chicken essence to taste, and the bottom of the mushroom soup pot is ready.
**Ingredient Preparation**:
- Chicken, fish
- Meatballs, shrimp dumplings
- Potato chips, lotus root chips
- Broccoli, cauliflower
- Various soy products (e.g. tofu, dried tofu, thousand zhang, etc.)
**Dip Sauce**:
- Sand tea sauce, garlic paste, sesame oil, light soy sauce, oyster sauce
**Five, bone broth hot pot**
**Pot Bottom Material**:
- 1000 grams of pork bones
- Ginger 50 g
- 50 grams of green onions
- 20 g of cooking wine
- Salt 10 grams
- 5 g pepper
**Steps**:
1. Wash the pork bones, put them in a pot under cold water, add cooking wine, blanch them and remove them and wash them.
2. Slice the ginger and cut the green onion into sections.
3. Put the pork bones, ginger slices, and green onion segments into the pot and add an appropriate amount of water.
4. Bring to a boil on high heat, skim off the foam, reduce heat to low and simmer for 3 hours.
5. Add salt and pepper to taste, and the bottom of the bone broth pot is ready.
**Ingredient Preparation**:
- Pork belly, tenderloin
- Duck paws, chicken feet
- Kelp knots, fungus
- Winter squash, pumpkin
- Various pasta dishes (e.g. noodles, dumplings, ravioli, etc.)
**Dip Sauce**:
- Peanut butter, sesame paste, fermented bean curd, leek flowers, salt, monosodium glutamate, light soy sauce, sesame oil
**6. Coconut chicken hot pot**
**Pot Bottom Material**:
- 2 coconuts
- 1 Wenchang chicken
- 30 grams of ginger
- 5 red dates
- Goji berries 10 grams
- Salt 10 grams
**Steps**:
1. Open the coconut and pour the coconut water into the pot.
2. Scoop out the coconut meat with a spoon and cut it into small pieces and place it in the pan.
3. Wash the Wenchang chicken and cut it into small pieces.
4. Add an appropriate amount of water to the pot, add ginger slices, red dates, wolfberries and salt.
5. After the heat is boiled, add the chicken pieces and cook for about 15 minutes, and the bottom of the coconut chicken pot is ready.
**Ingredient Preparation**:
- Beef balls, fish balls
- Crab fillet, cuttlefish balls
- Lettuce, lettuce
- Corn, carrots
- Various fruits (e.g. mango, banana, pineapple, etc.)
**Dip Sauce**:
- Light soy sauce, lime juice, sand ginger, millet spicy
**Seven, seafood hot pot**
**Pot Bottom Material**:
- 500 g of shrimp
- 2 crabs
- 500 g of shellfish
- Ginger 50 g
- 50 grams of green onions
- Salt 10 grams
- 20 g of cooking wine
**Steps**:
1. Wash the shrimp and remove the shrimp line. Wash the crabs and cut them into small pieces. Wash shellfish.
2. Slice the ginger and cut the green onion into sections.
3. Add an appropriate amount of water to the pot, add ginger slices, green onions, cooking wine and salt.
4. After the heat is boiled, add the shrimp, crab and shellfish, and cook until the seafood is cooked through, and the bottom of the seafood pot is ready.
**Ingredient Preparation**:
- Squid, cuttlefish
- Marine fish, shrimp
- Kelp, seaweed
- Cabbage, spinach
- Various soy products (e.g. tofu, dried tofu, thousand zhang, etc.)
**Dip Sauce**:
- Mustard, light soy sauce, vinegar, sesame oil
**8. Kimchi hot pot**
**Pot Bottom Material**:
- Kimchi 500 g
- 200 g of pork belly
- 1 onion
- 10 cloves of garlic
- 50 g of Korean chili paste
- Light soy sauce 20 g
- 10 grams of sugar
- Salt 5 g
- 50 grams of cooking oil
**Steps**:
1. Wash the pork belly and cut it into thin slices. Shred the onion and mince the garlic.
2. Put cooking oil in a pan, add the pork belly and stir-fry until the oil comes out.
3. Add shredded onion and minced garlic and stir-fry until fragrant.
4. Add kimchi and stir-fry evenly.
5. Add the chili paste, light soy sauce, sugar and salt and continue to stir-fry.
6. Add an appropriate amount of water, bring to a boil over high heat, turn to low heat and simmer for 15 minutes, and the bottom of the kimchi pot is ready.
**Ingredient Preparation**:
- Rice cakes, ramen
- Luncheon meat, ham
- Tofu, bean sprouts
- Shiitake mushrooms, enoki mushrooms
- Various vegetables (e.g. bok choy, spinach, lettuce, etc.)
**Dip Sauce**:
- Korean sweet and spicy sauce, garlic paste, sesame oil
**Nine, beef hot pot**
**Pot Bottom Material**:
- 500 grams of beef
- 500 grams of beef bones
- Ginger 50 g
- 50 grams of green onions
- Star anise 5 grams
- Cinnamon bark 5 grams
- 3 grams of bay leaves
- 2 grass fruits
- Salt 10 grams
- 5 g pepper
**Steps**:
1. Wash the beef and cut it into small pieces. Wash the bones and crush them.
2. Slice the ginger and cut the green onion into sections.
3. Put beef, beef bones, ginger slices, green onions, star anise, cinnamon, bay leaves, and grass fruits into the pot and add an appropriate amount of water.
4. Bring to a boil on high heat, skim off the foam, reduce heat to low and simmer for 3 hours.
5. Add salt and pepper to taste, and the bottom of the beef pan is ready.
**Ingredient Preparation**:
- Beef balls, beef shutters
- Tripe, beef tendon
- Turnips, potatoes
- Greens, bean sprouts
- Various mushrooms (e.g. oyster mushrooms, pleurotus eryngii, enoki mushrooms, etc.)
**Dip Sauce**:
- Sand tea sauce, garlic chili paste, light soy sauce, sesame oil
**10. Mutton hot pot**
**Pot Bottom Material**:
- 500 g of lamb
- Lamb bones 500 grams
- Ginger 50 g
- 50 grams of green onions
- 10 grams of Sichuan peppercorns
- Star anise 5 grams
- Cinnamon bark 5 grams
- 3 grams of bay leaves
- 2 grass fruits
- Salt 10 grams
- 5 g pepper
**Steps**:
1. Wash the lamb and cut it into small pieces. Wash the lamb bones and crush them.
2. Slice the ginger and cut the green onion into sections.
3. Put the mutton, lamb bones, ginger slices, green onions, Sichuan pepper, star anise, cinnamon, bay leaves, and grass fruits into the pot, and add an appropriate amount of water.
4. Bring to a boil on high heat, skim off the foam, reduce heat to low and simmer for 3 hours.
5. Add salt and pepper to taste, and the bottom of the lamb pot is ready.
**Ingredient Preparation**:
- Lamb tripe, lamb liver
- Sheep blood, sheep intestines
- Cabbage, spinach
- Vermicelli, vermicelli
- Various soy products (e.g. tofu, dried tofu, thousand zhang, etc.)
**Dip Sauce**:
- Leek flower paste, fermented bean curd, garlic paste, sesame oil, light soy sauce
That's it for 10 detailed ways to make hot pot at home, you can choose and adjust it according to your taste and preferences. We hope you enjoy making hot pot at home!