Sheep and Scorpion 400g Onion and ginger Half bowl
Laver 1 block Wakame
Vegetable Platter Mushroom Platter
Meatball Platter Pastoral Combination
Carrot Arctic shrimp
Sea Hare Dry tofu
Fat Sheep Noodles Yam
Lotus root slices Fresh tofu
Frozen tofu Whitewash
Mutton Roll Hand-cut lamb chops
Pearl River Fresh Thai pepper
Wolfberry 10g Various slides
Beef bone marrow Fresh oyster locust
Celery segments Shrimp crawler
Oil skin
Old Beijing hot pot recipe Old Beijing charcoal hot pot, copper charcoal hot pot, copper hot pot, charcoal hot pot recipe 1

Step 1

Completely clean pots, buy and wash vegetables, and make hot pot soup! Old Beijing charcoal hot pot red copper charcoal fragrant hot pot copper hot pot charcoal hot pot Illustration of how to do it 2

Step 2

Wash the sheep scorpion or sheep bones and put them into a soup pot to blanch the blood. Add water and green onions and ginger and simmer for 30 minutes. Add the mutton oil and simmer over high heat for 20 minutes. This is the top soup to emulsify the fat and boiling water. At this time, it will Gradually turns into milky white, then add half a bag of hot pot base! (Professional taste based on personal preference) Old Beijing charcoal hot pot red copper charcoal fragrant hot pot copper hot pot charcoal hot pot Illustration of how to do it 3

Step 3

Pour the base soup from the soup pot into the hot pot, add carrots, yams, seaweed, mushrooms, etc., and add hot coals! Ready to start... Old Beijing charcoal hot pot red copper charcoal fragrant hot pot copper hot pot charcoal hot pot Illustration of how to do it 4

Step 4

The hot pot base needs to be filled with water and sat on an iron plate about the same size as the hot pot to prevent the table from being burned! Eat with the door open to avoid carbon monoxide poisoning! Old Beijing charcoal hot pot red copper charcoal fragrant hot pot copper hot pot charcoal hot pot Illustration of how to do it 5

Step 5

You can eat it while eating...Old Beijing charcoal hot pot red copper charcoal fragrant hot pot copper hot pot charcoal hot pot Illustration of how to do it 6

Step 6

Dipping ingredients: sesame sauce and peanut butter 8:2, sand tea sauce, Old Beijing dipping sauce, Kawasaki, spicy red oil, Sichuan spicy hot pot base, minced ginger, garlic, onion and coriander, Haitian seafood oyster sauce, soy sauce, vinegar, fermented bean curd juice, chives flowers, fresh Thai pepper rings, peanuts and sesame seeds (BBQ dipping sauce can be substituted), chopped celery, soy sauce, light soy sauce, hoisin sauce, beef sauce, mushroom sauce, XO sauce, Sichuan pepper oil, vine pepper oil, sesame oil, etc. Add or subtract according to personal preference! Old Beijing hotpot cooking techniques

When handling yam, be careful not to let the yam mucus stick to the skin! Use a copper hot pot with hanging tin! It is best not to use it if the tin layer peels off! Need to be multiplied after each meal! Add water first and then light the fire. Be careful to prevent burns! Avoid carbon monoxide poisoning when eating and pay attention to ventilation! Be sure to extinguish the fire completely after eating!