How to cook hotpot in laobeijing copper pot?

condiments

Mutton1000g

Green vegetables 1500g

Duck blood 300 grams

Tofu (North) 500g

800g meatballs

Auricularia auricula (water hair) 250g

Vermicelli 150g

500g prawns.

condiments

peanut butter

300 grams

Leek sauce

100g

Sufu (red)

3 yuan

Light soy sauce

50 grams

Cooking wine

25 grams

salt

10g

capsicol

Proper amount

coriander

1?o'clock

verdant

third segment

energy

3 tablets

dried small shrimp

20 grams

basin

1?o'clock

shrimp sauce

25 grams

refined sugar

25 grams

Practice of hotpot in old Beijing

1.

Prepare dipping sauce first, which is the essence of eating hot pot.

Ingredients: peanut butter, leek sauce, soy sauce, sugar, fermented bean curd, shrimp oil, cooking wine and warm water.

2.

Take a clean and waterless basin, add 300g peanut butter and stir well with a spoon.

3.

Add the same amount of warm water several times, and stir into a uniform peanut paste without particles.

4.

As shown in the figure, after mixing, scoop up a spoonful and drop it continuously in a straight line.

5.

Add 50g light soy sauce and mix well.

6.

3 pieces of fermented bean curd, stir into paste with chopsticks, add a few spoonfuls of peanut paste, stir well and dilute.

7.

Then pour the prepared sufu paste into the peanut paste and stir it evenly.

8.

Add 25g sugar and stir well.

9.

Add 100g leek sauce and mix well.

10.

Add 25g homemade shrimp oil and stir well.

The specific method of shrimp oil can refer to my recipe-"homemade fresh shrimp oil".

1 1.

Finally, add 25g cooking wine, mix well, and dip in the juice. Dipping is the essence of old Beijing hot pot, because the bottom of the pot is clear soup, so seasoning depends entirely on dipping.

12.

Handle side dishes.

The content of old Beijing hot pot is not too much. The classic ones are sliced mutton, tofu/frozen tofu, Chinese cabbage and vermicelli. Now the side dishes are very casual, as long as you like, you can't rinse anything.

I chose spinach, baby cabbage, potatoes, tofu, duck blood, fresh noodles and black fungus.

13.

Selecting and cleaning spinach and baby cabbage, peeling potatoes and cutting into thick slices, replacing thick slices with tofu and duck blood, soaking the thick powder in water, and soaking auricularia auricula in warm water.

All kinds of ready-made meatballs bought in the supermarket. Let's have a platter.

14.

Make the bottom of a hot pot. Getting a copper pot at home is useless except hot pot, and burning charcoal is dangerous and unsanitary, so now it is basically washed by induction cooker.

I like the bottom of the clear soup pot in old Beijing. It's really clear soup, which can best highlight the original flavor of the ingredients!

20g of dried seaweed, a little laver, 3 shallots, 3 slices of ginger, salt 10g, and pour in boiling water.

15.

The bottom of the pot is stewed with an induction cooker, and mutton and side dishes are placed around.

16.

Fill a bowl of dip, and add Chili oil and coriander powder as you like. Everything is ready, just waiting for the pot to boil! ! !