Sour soup pot bottom practice daquan

Ingredients: lean beef and beef liver each 200g, fish balls, beef omasum, dried bean curd, spinach each150g, ginseng 5g, astragalus membranaceus10g, angelica sinensis and Lycium barbarum each15g, jujube 20g, licorice 5g, lunch meat, water-made vermicelli and licorice root 5g. Seasoning selection: bean paste 100g, vegetable oil 150g, mash juice 100g, ginger 35g, garlic 20g, pickled pepper 25g, salt 15g, monosodium glutamate 5g, pepper 10g, butter 50g, cooked chicken.

working methods

1, beef is deboned and cut into large slices; Peel beef liver and cut it into pieces equivalent to beef; Wash the hairy belly, slice and cut into pieces; The lunch meat is cut into strips with a length of 4 cm, a width of 2 cm and a thickness of 0.3 cm; Wash the dried tofu and cut it into strips; Water-made vermicelli cut into sections; Sliced kelp; Garlic is broken and cut into sections; Select spinach and wash it; Shred Pleurotus ostreatus; Peel and slice the potatoes. Put the above materials on the plate and put them on the table.

2. Put Ginseng Radix, Radix Astragali, Radix Angelicae Sinensis, Fructus Lycii, Fructus Jujubae, and Radix Glycyrrhizae into a casserole or medicine pot, add water and boil for half an hour to obtain 500ml liquid medicine.

3. Mix the cooked chicken oil, sugar, soy sauce, vinegar and chopped green onion into the seasoning tray, one for each person, and put it on the table for dipping.

4. Put the wok on fire, add vegetable oil, heat it to 40%, add bean paste and pickled pepper, stir fry, add garlic, Jiang Mo and pepper, stir fry a few times, add mash juice, salt and monosodium glutamate to boil, add fresh soup and butter to boil, add two-thirds of the liquid medicine, beat off the froth, scoop it into the hot pot, and set a fire. After the soup is boiled, add the ingredients to the hot pot. In the process of eating, you can add the original soup and liquid medicine to taste at any time.