The practice of laozao hotpot

1. Wash beef and lean meat separately, drain and slice, wash tripe and slice chicken gizzard; Wash chicken intestines, drain water and cut into sections; Wash chicken kidney, remove fascia and drain water; Removing impurities from sweet potato vermicelli and Gracilaria lemaneiformis, cleaning, and draining; Wash Chinese cabbage and cut into pieces; Slice the rice cake. All the above materials are divided into two parts, which are put into small bamboo baskets or pottery pots and placed around the stone platform of hot pot.

2. Put the wok on fire, add butter and heat it to 40%, add bean paste and lobster sauce and stir-fry until fragrant, then add rock sugar, chili festival, Jiang Mo and pepper to stir-fry until fragrant, add refined salt, cooking wine, fermented glutinous rice juice and cumin powder to stir-fry until fragrant, add spices and beef soup to boil, pour copper hot pot to boil, put it in a grid, and beat off floating foam and scald until cooked.

3. The taste dish is made of dried Chili noodles, sesame oil, salt, coriander powder and monosodium glutamate, and each person has one dish.