material

Ingredients: a lot of tomatoes and half an onion.

Seasoning: 3 tbsps of onion, ginger and garlic, 3 tbsps of salt, sugar 1 tbsps, chicken essence 1 tbsps, 3 tbsps of sesame oil, more than 0/0 slices of pepper/kloc, 2 pieces of star anise, and Le Jia thick soup 1 slice (beef flavor).

working methods

1, processing tomatoes, watering with boiling water can easily remove the skin of tomatoes, and pickling with 1/3 tablespoons of salt for later use.

2, onion, garlic minced, ginger shredded, onion cut into small pieces.

3. Put the base oil (I use sesame oil), pepper, onion, ginger, garlic and onion in the pot, stir fry, add tomatoes, stir fry the soup, and add a lot of water. How much to add depends on how many people in your family destroy the hot pot. More people will add more, a small bowl more than our usual hot pot.

4. Add onion, star anise, thick soup treasure, 1 tablespoon sugar, simmer for 15 minutes on medium fire, and add salt and chicken essence before turning off the fire.

Exercise 2:

material

Pot bottom ingredients: Kaili red sour soup 100ml, Guizhou rice sour soup 50ml, tomato 300g, Houttuynia cordata 20g, Sichuan mustard tuber 20g, soybean sprouts 100g, grass carp 1, ginger 20g, leek 1, green garlic100. Litsea cubeba oil 1 teaspoon (5ml), Zanthoxylum bungeanum 1 teaspoon (5g), oil 1 teaspoon (15ml), dipping materials: 2 pieces of Guilin sufu, 3 shallots, 300g of dried Chili, and salt/kloc-0.

working methods

Pot bottom practice:

Wash tomatoes and cut into pieces. Houttuynia cordata cut into inches. Sichuan mustard tuber is chopped. Wash soybean sprouts and set aside. Wash grass carp, remove viscera, gills and scales, and cut into 3 cm wide sections. Slice ginger, leek and garlic.

Heat the oil in a wok to 50% heat over medium heat, add ginger slices and shallots, stir fry for 2 minutes, add Kaili red sour soup, rice sour soup and appropriate amount of cold water, add salt, pepper and chicken essence, and pour directly into the hot wok.

Add Houttuynia cordata, bean sprouts, Sichuan mustard tuber, grass carp, green garlic and litsea nut oil into a hot pot and cook for about 15 minutes until the fish is cooked.

Dipping practice:

Take a clean wok, add dried peppers, stir-fry with low fire until the dried peppers are dark red, pour them into a mortar and pound them into pepper powder.

Wash and chop shallots and other dipping materials into four parts, put them into seasoning bowls, add the cooked hot pot soup and mix well when using, and finally pour in a little litsea oil.

Practice of flushing materials:

After washing and peeling potatoes, cut them into 0.3cm thick slices and put them on a plate. Wash Pleurotus ostreatus and cauliflower separately and break them into small pieces for later use.

Cut the bean curd skin (oil bean skin) into 5 cm square diamond pieces for use. Cut the bacon into 0.3 cm thick slices for later use.

Cut the ribs into inches and add some cold water to the pot. After the fire boils, remove the ribs and wash the blood foam with running water. Put it into a clean cooking pot again, add a proper amount of cold water, cover the pot with high fire and cook for 20 minutes, then take it out and put it on a plate for later use. When eating, put it at the bottom of the sour soup fish pot and cook 10 minutes.

Exercise 3:

material

Pot bottom: 3 pieces, fresh tomato juice 1 bottle, chicken soup 1000cc, hot pot: appropriate amount, beef slices, corn shoots, Pleurotus ostreatus, tomato slices, cauliflower and soybean sprouts.

working methods

1. Blanch tomatoes, peel and remove seeds, and put them into a blender with fresh tomato juice to break.

2. Filter the formula 1 into the soup pot, add chicken soup and boil together to form the tomato pot bottom.

3. Put all the ingredients of the hot pot into the bottom of the tomato pot in Method 2 and boil it.