Yulong hot pot(yu long huo guo )

Yulong hot pot method:

Raw materials for making Yulong hot pot

Ingredient: 1 kg pork with skin.

Ingredients: 150 grams of Haimi, 150 grams of scallops, 150 grams of vermicelli, 400 grams of pickled cabbage, 150 grams of yellow mushrooms, 150 grams of cooked ham, 150 grams of mushrooms.

Seasoning for Yulong hot pot

Cooking wine 40g, refined salt

Steps of making Yulong hot pot:

1. Wash the streaky pork with skin with water and scrape off the fine hair. Wash the coriander with water, cut the root and cut it into 2 parts. Use a knife to cut the Shuifa mushroom and Shuifa huangmushroom into 1.5-inch, 6-minute wide and 1-minute thick slices. Put the vermicelli into the basin, add boiling water, soak for 10 minutes, take out the vermicelli and cut it into 4-inch silk. Wash the pickled cabbage with water, cut off the root, and cut it into 1-inch-5-minute-wide slices. Put the rice into a bowl and soak in boiling water for 20 minutes.

2. Pour clean water into the pot, put the pork into the pot, heat it and bring to a boil, skim the foam, cook it on the fire until 60% rotten, remove it, control the water, cool it a little, and then cut it into 2-inch, 1-minute thick slices.

3. Add vermicelli and sauerkraut slices into the hot pot first, then place pork slices, scallops, big sea rice, yellow mushroom slices, ham slices and mushroom slices on the sauerkraut vermicelli in sequence, pour in clear soup, add cooking wine and refined salt for good taste, and bring to a boil with charcoal fire for 10 minutes.

4. Put the soy bean curd into a small bowl and mix it into brine with cold boiled water. Put the parsley in a small plate. Put leek flower, marinated shrimp oil, sesame oil and chili oil into small bowls and serve with white meat hotpot.

Yulong hot pot

Yulong hot pot is a famous traditional dish, belonging to one of the Manchu and Han banquet. Wash the streaky pork with skin with water and scrape off the fine hair. Wash the coriander with water, cut the root and cut it into 2 parts. Use a knife to cut the Shuifa mushroom and Shuifa huangmushroom into 1.5-inch, 6-minute wide and 1-minute thick slices. Put the vermicelli into the basin, add boiling water, soak for 10 minutes, take out the vermicelli and cut it into 4-inch silk. Wash the pickled cabbage with water, cut off the root, and cut it into 1-inch-5-minute-wide slices. Put the rice into a bowl and soak in boiling water for 20 minutes. Pour water into the pot, add the pork, heat and bring to a boil, skim the foam, cook on the fire until 60% rotten, remove, control the water, cool slightly and cut into 2-inch, 1-minute thick slices. Add vermicelli and pickled cabbage slices into the hot pot first, then place pork slices, scallops, big sea rice, yellow mushroom slices, ham slices and mushroom slices on the pickled cabbage vermicelli in sequence, pour in clear soup, add cooking wine and refined salt for good taste, and bring to a boil over charcoal fire for 10 minutes. Put soy bean curd into a small bowl and grind it into brine with cold boiled water. Put the parsley in a small plate. Put leek flower, marinated shrimp oil, sesame oil and chili oil into small bowls and serve with white meat hotpot.

Main materials

One kilogram of streaky pork with skin. There are 150g Haimi, 150g scallops, 150g vermicelli, 400g sauerkraut, 150g yellow mushrooms, 150g cooked ham and 150g mushrooms.

practice

1. Wash the streaky pork with skin with water and scrape off the fine hair. Wash the coriander with water, cut the root and cut it into 2 parts. Use a knife to cut the Shuifa mushroom and Shuifa huangmushroom into 1.5-inch, 6-minute wide and 1-minute thick slices. Put the vermicelli into the basin, add boiling water, soak for 10 minutes, take out the vermicelli and cut it into 4-inch silk. Wash the pickled cabbage with water, cut off the root, and cut it into 1-inch-5-minute-wide slices. Put the rice into a bowl and soak in boiling water for 20 minutes.

2. Pour clean water into the pot, put the pork into the pot, heat it and bring to a boil, skim the foam, cook it on the fire until 60% rotten, remove it, control the water, cool it a little, and then cut it into 2-inch, 1-minute thick slices.

3. Add vermicelli and sauerkraut slices into the hot pot first, then place pork slices, scallops, big sea rice, yellow mushroom slices, ham slices and mushroom slices on the sauerkraut vermicelli in sequence, pour in clear soup, add cooking wine and refined salt for good taste, and bring to a boil with charcoal fire for 10 minutes.

4. Put soy bean curd into a small bowl and grind it into brine with cold boiled water. Put the parsley in a small plate. Put leek flower, marinated shrimp oil, sesame oil and chili oil into small bowls and serve with white meat hotpot.

nutritive value

Cooking wine 40g, refined salt 2.5G, clear soup 1.5kg, soy bean curd two pieces, leek flower 50g, coriander, 50g sesame oil, chili oil, marinated shrimp oil each amount.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Yu Long Huo Guo