Chongqing Family Hot Pot
1.
Prepare ingredients, hot pot base, hot pot red oil, hairy belly, goose intestines, yellow throat, meat slices, green vegetables, bean sprouts, bamboo shoots, pork loin, duck blood, dried duck, and winter melon. . . Prepare whatever you want.
2.
Put a little vegetable oil in the pan, add dried chili and dried Chinese pepper to fry.
3.
Prepare to mix the pot, put the bottom material, dried chili, dried pepper, hot pot oil
4.
Add boiled water or fresh soup, add sliced ginger, spring onion, salt, chicken essence
5.
Deep-fried crispy pork is a must for hot pot.
6.
Prepare the dipping sauce, salad oil, sesame oil, garlic, chopped green onion, coriander, seasoning salt, and monosodium glutamate. Other condiments can be added as you like.
7.
Get on the induction cooker and get ready to eat.
8.
The taste comes out while you eat. Add water when the water is low. Don't worry if it will tasteless, you are afraid that you will not add muddy soup. After adding it twice, you will find that it tastes better and better, and you want to eat more and more, so eat slowly.
9.
Tips:
1. After eating, filter out the residue in the pot, boil it and cool it naturally, and store it in the refrigerator the next day.
2. After cooling, there is a layer of slick oil on the surface, which can be beaten up as old oil.
3. The bottom of the newly boiled hot pot is tasted later. If you want to taste good at the beginning, you must put old oil in it.
