Chongqing family fire pot
By VicentaLakin
The Chongqing hot pot, also known as the hot or hot pot, is the traditional diet of China. It originates from the heavy food and catering practices of boatmen in the docks, such as Chongqing Gang and the Heaven Gate, at the beginning of early Mingming。
Recipe Recommendations
- hot pot base appropriate amount
- beef omasum appropriate amount
- crispy meat appropriate amount
- hot pot red oil appropriate amount
- goose bowel appropriate amount
- yellow throat appropriate amount
- winter melon appropriate amount
- kelp appropriate amount
- dried bean curd appropriate amount
- bean sprouts appropriate amount
- green vegetables appropriate amount
- duck blood appropriate amount
- Old pork slices appropriate amount
- bamboo shoots appropriate amount
- pork loin appropriate amount
- dried chili appropriate amount
- dry pepper appropriate amount
- chicken essence appropriate amount
- salt appropriate amount
- garlic appropriate amount
- coriander appropriate amount
- green onion appropriate amount
- sesame oil appropriate amount
Steps for Chongqing family fire pot
1
Preparation of food items, pans, kerosene, fur belly, goose intestines, yellow throats, meat tablets, cabbage, bean sprouts, sprouts, pig waists, duck blood, dry and winter melons. You can have whatever you want。2
Put a little botanical oil on the pot and get a little dry pepper and a little dry pepper。3
Get ready for the pan, the base, the dry peppers, the dry peppers, the kettle oil4
In white or fresh soup, in ginger, onions, salt, chicken5
Soccer, and a hot pot。6
Prepare the sauce, salad oil, sesame oil, garlic, onion flowers, fragrances, flavour salt, odor. Other spices can join as they please。7
Get on the electromagnetic furnace, ready to eat。8
It tastes like it's coming out of the food, but if the water's not enough, you don't have to eat it. After two more, you'll find it's getting better and better, so eat slowly。Chongqing family fire pot Make Tips
After eating, filter the residue from the pot, cool it naturally after burning, and save it in the fridge the following day. After cooling, there is a layer of oil slick that can be used as old oil. 3 The freshly prepared base of the hot pot, all tasted backwards, and all that needs to be put in old oil if it wants to taste good at first。