The special soup is milky white and delicious.

raw material

Raw material preparation: live crucian carp is 30 cm long, spinach 100g, tender cabbage 100g, and vermicelli is 200g. Seasoning selection: salt 15g, monosodium glutamate 6g, sugar 8g, balsamic vinegar 50g, onion 20g, Jiang Mo 50g, cooking wine 15g, pepper noodles 3g and clear soup 2g.

manufacturing process

1. Slaughter live crucian carp, wash it, blanch it with boiling water, take it out, rinse it, and put it in a hot pot. 2. Wash spinach and cabbage, cut into sections and blanch with boiling water; The vermicelli is boiled in water. Put two dishes and a powder together in the hot pot. 3. Add soup to a hot pot, ignite, boil, heat lard with a tablespoon, and put it into a hot pot. Salt, monosodium glutamate, balsamic vinegar, onion, Jiang Mo, cooking wine, pepper noodles, etc. Into the hot pot. Boil the hot pot and serve.

Sam sun tofu hotpot

The special tofu is delicious, but the meat is mellow and not greasy.

raw material

Preparation of raw materials: tender tofu 1250g, snakehead 500g, dried dried dried seaweed 25g, sandwich pig head 250g, water-soaked mushrooms 50g, winter bamboo shoots 150g, and cabbage 250g. Seasoning selection: 25g yellow rice wine, refined salt 10g, 5g monosodium glutamate, 30g minced onion and ginger, 50g lard and broth 1250g.

manufacturing process

1. Cut the tender tofu into 3cm square pieces with a knife, put them in a porcelain-lined basin, add a little water, and put them in the refrigerator (-18℃) for quick freezing, and after 5 hours, they will become frozen tofu. Take out and thaw naturally. 2. 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. 3. Scrape the scales of snakehead, cut open the internal organs, wash the gills, cut off the fish head and remove the back bone 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. 4, the pot is hot, 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.

Frozen tofu hotpot

The soup in the special hot pot is boiling hot. It feels warm and hot in winter, and the food is fragrant and delicious.

raw material

Raw material preparation: frozen tofu 1500g, lean pork 200g, clean winter bamboo shoots 50g, water-soaked mushrooms 50g, winter amaranth 500g, white leaves 300g and garlic 50g. Seasoning selection: lard 100g, soy sauce 10g, refined salt 3g, monosodium glutamate 2g, appropriate amount of pepper, broth 1000mg.

manufacturing process

1. Soak the frozen tofu until it thaws, take it out and drain it, and cut it into pieces with a length of 4cm, a width of 3cm and a thickness of 1cm; Slice pork and winter bamboo shoots; Mushrooms are pedicled and cut; Garlic slices; Selectively cleaning frozen amaranth; Break the tender buds and wash them; The above materials are respectively installed on trays. 2. Put the frozen tofu, pork slices, winter bamboo shoots and mushrooms into a hot pot, add broth, refined salt, monosodium glutamate, soy sauce and lard, and cover. 3. 10 Minutes before eating, light the hot pot, bring it to a boil, cover the pot, add garlic and pepper, then cover the pot and serve with white buds and winter amaranth.