Yuanyang hot pot(shi shang lei tai yuan yang huo guo )

Yuanyang hot pot

Introduction:

"I started to write blogs around 2002. At that time, I would write some travel notes and miscellaneous notes. Most of them were for recording a deep experience or feeling. The first time to write a food blog was in 2008. At that time, I just wanted to record my food and mood in the form of words and pictures. Then when my daughter grew up, I sorted out the food she had eaten as a child into a set of mother's recipes and handed them to her. She added her own food and continued to give it to her children. In this way, their own food, is no longer word of mouth, but with the heritage of the text map. When I first wrote the food blog, I didn't know that there were still people who were writing about food. Slowly, I found that there were so many people in the same way, so I began to pay attention to them, their food and their life. Later, by chance, I came to the world of food. On this platform, I got to know more people who love food and life. Food is an attitude, an attitude towards life. After 2008, the number of my food blog posts has been gradually increasing, and my photography skills are also gradually improving. Looking at my own blog posts, I feel pleasant occasionally. Compared with the quality of my early blog posts, it's a big step forward. Looking at many gourmets' books, I have a little dream that one day I will gather my own delicious food into a book and make exquisite recipes for my children at my own expense. Hey, hey, it's ok if someone wants to help me There is a long way to go Calm down Calm down Winter is coming. In the cold winter, the window is covered with silver and the whole family is sitting around the steaming hot pot, eating and chatting to their heart's content This time, Yuanyang hotpot boldly used Taiwan Niutou brand Sha Cha sauce and Thai curry paste, which enhanced the compound taste of the soup base and made it more mellow. "

Production steps:

Materials required:

Pig bone stick: 1-2 pieces

Pheasant: one

Chives: right amount

Spinach: moderate

Coriander: moderate

Potatoes: moderate

Sweet potato: right amount

Flammulina velutipes: right amount

Agaricus bisporus: right amount

Auricularia auricula: right amount

Merlin luncheon meat: moderate

Tofu skin: appropriate amount

Mutton roll: right amount

Fat beef roll: right amount

Pee beef balls: right amount

Beef balls with mushrooms: right amount

Sweet or spicy: moderate

Chinese cabbage: moderate

Rock sugar: a little

Garlic: both ends

Ginger: one piece

Jujube: right amount

Wolfberry: moderate

Vegetable oil: 300g

Mash: a large spoon

Pig fat: a little

Cooking wine: a little

Fragrant leaves: 5 pieces

Large materials: 2

Fennel: 2G

White button: 2

Sacha sauce: 1 tablespoon

Red oil bean paste: 100g

Chaotian pepper: a handful

Sichuan prickly ash: a handful

Curry cream: 1 tablespoon

White pepper: right amount

Black pepper: right amount

Chicken essence: appropriate amount

matters needing attention:

Production difficulty: Advanced

Process: boiling

Production time: several hours

Taste: spicy

Chinese PinYin : Shi Shang Lei Tai Yuan Yang Huo Guo