Nanchang Traditional Quanjiafu Hotpot
Nanchang people eat more extreme things, either extremely spicy, or original and light. This hot pot belongs to the original light hot pot. Among the hot pots made by my grandma when I was a child, this one was my favorite. It has a nice name: Family Footage Hot Pot! Eating during the New Year can also bring good luck. Grandma said at that time that it was New Year's Eve, don't make anything so spicy. Eat something light and original, so that everyone will feel comfortable. Of course, there were no mutton rolls at that time, so it would be nice to get some beef. Grandma's secret to making this hot pot is that the meatballs must be freshly made at home. They will be especially delicious when added to the hot pot!
Recipe Recommendations
- bone soup 1 pot
- mutton rolls appropriate amount
- beef rolls appropriate amount
- meatballs appropriate amount
- black fungus appropriate amount
- quail eggs appropriate amount
- cabbage leaves appropriate amount
- fans appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
Steps for Nanchang Traditional Quanjiafu Hotpot
1
Make a pot of bone soup first, but make it slow.
2
While making soup, make meatballs. Chop the pork belly, add a little salt, add 50 grams of water twice, and stir vigorously in one direction.
3
Put appropriate amount of oil in the pan, heat it, rub the pork paste into meatballs, and fry it in the pan.
4
Fry until the surface is browned and remove from the pan.
5
Pick up the black fungus and soak it, and finally use wild fungus.
6
You should also lift your hair for frying pork skins.
7
Fans buy hair.
8
Cook quail eggs and peel them.
9
Wash cabbage leaves.
10
Put various ingredients into the soup pot. Pour in the bone soup, simmer slowly over low heat until delicious taste, and season moderately.