Raw materials: 2000g of old hen, 0/500g of spareribs/kloc-,0/00g of dried Tricholoma matsutake, 0/00g of dried morel/kloc-,0/00g of dried termites/kloc-,250g of fresh head and feet, 200g of fresh chicken legs, cooking wine and pepper water.

Hot pot technology production:

1. Hens are always chopped into large pieces. Put the hens and ribs in boiling water for 5 minutes, then take them out and rinse them, then put them in a pot, and add 10 kg of water to boil. After removing the floating foam, add cooking wine and pepper water, simmer for 5-6 hours, and filter to leave soup.

2. Wash dried Tricholoma matsutake, dried Morchella esculenta and dried termitomycetes with clear water, add 3 kg of clear water to the pot, simmer until the soup turns yellow, take out the fungus and take the juice, then put the cooked fungus into a plate filled with clear water and eat it with sliced fresh steamed bread and fresh termitomycetes.

3. Mix the two kinds of cooked soup, put them in a hot pot basin, add onion, garlic slices, egg cake, salt 10g and chicken oil to taste.

4. Mix 5g of sesame oil, vinegar, salt, oyster sauce, monosodium glutamate and chopped green onion into a dip.

Exercise 2

Raw materials to be prepared: tender tofu 1500g, snakehead 600g, dried dried dried seaweed 30g, sandwich pig head 300g, water-soaked mushrooms 65g, winter bamboo shoots 170g, and cabbage 280g.

Seasoning required: 30g yellow rice wine, 20g refined salt, monosodium glutamate 10g, 50g minced onion and ginger, 60g lard, and broth 1350g.

Production process:

Cut the tender tofu into 3cm square pieces with a knife, put it in a porcelain enamel basin, add a little water, and put it in the refrigerator (-18℃) for quick freezing, and it will become frozen tofu after 5 hours. Take out and thaw naturally.

Wash and drain the cabbage; Cut the sweater from the winter bamboo shoots and cut it into thin slices with a length of 3 cm and a width of 1.5 cm; Cut off the roots and pedicles of mushrooms and wash them; Wash dried seaweed, put it in a bowl, add yellow wine (5g) and clear water (20g), steam it in a steamer for 30min, and take it out for later use.

Scraping scales, disembowelling, eviscerating, removing gills, washing sperm, cutting fish heads and removing back bones of snakehead to form refined fish strips. Cut into thin slices with a length of 3 cm and a width of 1.5 cm, and put them in a dish.

Heat the pot, put down the water and frozen tofu, boil it, pour it into the colander, and drain the water; Heat the original pot, put lard, onion and Jiang Mo into a wok, cook yellow wine, add broth and meat sandwich, take it out after cooking, and cut it into thin slices with a length of 4.5 cm and a width of 1.5 cm; Put the black fish head and spine into the original soup, and boil it for 15 minutes, that is, filter the fish residue with a sieve, discard it, add mushrooms, sliced meat, dried shrimps, fish fillets, frozen tofu blocks and sliced winter bamboo shoots, boil, skim the floating foam, add salt, monosodium glutamate and yellow wine, pour it into a hot pot, and finally put it into Chinese cabbage for eating.

Mushroom soup chafing dish is a kind of chafing dish mainly cooked with wild mushroom ingredients. Delicious and nutritious, it is increasingly loved by consumers all over the country. Yunnan is the place with the most wild bacteria, and nearly 100 kinds of wild bacteria such as chicken fir, Tricholoma matsutake, boletus, chanterelle, Laotoutou and Dictyophora can be used for hot pot.