作为一位专业的“食神”，今天想你介绍一道口感绝佳，热度十足的四川麻辣火锅的专业级别配方。
所需食材：
1公斤羔羊肉片
1公斤牛肉片
400g豆腐
400g豆皮
300g金针菇
2根油麦菜
2根白菜
2根油菜
2根生菜
100g木耳（黄耳、黑木耳各半）
50g腐竹
50g海带结
50g粉丝
10只虾仁
10只贝类（可买带壳蛤蜊或者快熟蛏子肉）
4个鸡蛋
适量火腿片或者猪肉片
适量素鸭片或素鹅肠
2个洋葱
6颗蒜瓣
20g姜片
50g花椒粒
30g孜然粉
30克辣椒粉
适量盐、糖、酱油、料酒、香油、葱花、芝麻、辣酱、蒜泥、姜泥、醋、蒜片等
烹饪步骤：
1. 准备食材：将所有主材料切好，羊肉片宽度约5mm，牛肉片宽度约3mm；豆腐切块状，豆皮切成4cm左右的长条，生菜等配菜切成段或菜叶大小；
2. 烧开清水：在锅中倒入适量清水，加入适量葱、姜、料酒、鸡蛋清等煮沸，去除浮沫后倒入保温锅并加热，准备做鸳鸯锅；
3. 烧底料：在锅中加热适量油，放入洋葱、蒜瓣、花椒粒等用中火煸炒香，加入孜然、辣椒粉等煸炒均匀，放入适量盐、糖、酱油、料酒、香油等拌匀；
4. 加高汤烧开：在鸳鸯锅的一侧倒入底料煮沸，调整火力，放入各种食材；
5. 煮食材：先放入素菜和制品（豆腐、豆皮、腐竹、海带结、粉丝等）煮到熟烂，再放入其他主食材（牛肉、羊肉、虾仁、贝类等）煮熟即可；
6. 调制蘸料：将辣酱、蒜泥、姜泥、葱花、芝麻、醋、蒜片等混合调制成蘸料。
注：以上食材份量适量根据个人口味，可适当减少或增加。
快快品尝制作出来的麻辣火锅，尽情享受美食带给您的快乐吧！
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A professional-level recipe for Sichuan hot pot with an excellent taste and strong spiciness.
As a professional "food god," I would like to introduce a professional-level recipe for Sichuan hot pot that has an excellent taste and a strong spiciness.
Ingredients:
1 kg lamb slices
1 kg beef slices
400g tofu
400g tofu skin
300g enoki mushrooms
2 oilseed rape
2 Chinese cabbage
2 Chinese flowering cabbage
2 lettuce
100g mushrooms (half yellow ear and half black fungus)
50g bean curd sticks
50g kelp knots
50g glass noodles
10 shrimp
10 shellfish (can be bought with shell clams or quick-cooked mussel meat)
4 eggs
Appropriate amount of ham slices or pork slices
Appropriate amount of vegetarian duck slices or vegetarian goose intestines
2 onions
6 garlic cloves
20g ginger slices
50g Sichuan peppercorn
30g cumin powder
30g chili powder
Appropriate amount of salt, sugar, soy sauce, cooking wine, sesame oil, scallion, sesame, chili sauce, garlic paste, ginger paste, vinegar, garlic slices, etc.
Instructions:
Prepare the ingredients: Cut all the main ingredients. The lamb slices are about 5mm in width and the beef slices are about 3mm in width. Cut the tofu into block shapes, and cut the tofu skin into about 4cm long strips. Cut the lettuce and other side dishes into segments or leaf sizes.
Boil the water: Pour an appropriate amount of water into the pot, add an appropriate amount of onion, ginger, cooking wine, egg white, etc. Boil it, remove the foam, and pour it into a heat preservation pot and heat it up to prepare the “yuan yang” pot.
Heat the base: Heat a suitable amount of oil in a pot, add onions, garlic cloves, Sichuan peppercorns, and stir-fry on medium heat until fragrant. Add cumin powder, chili powder, and stir-fry evenly. Add appropriate amount of salt, sugar, soy sauce, cooking wine, sesame oil, etc., and mix well.
Add broth and heat up: Pour the base into one side of the “yuan yang” pot and boil it. Adjust the heat and add various ingredients.
Cook the ingredients: Add vegetarian ingredients and processed products (tofu, tofu skin, bean curd sticks, kelp knots, glass noodles, etc.) first, cook until tender, and then add other main ingredients (beef, lamb, shrimp, shellfish, etc.) and cook until tender.
Prepare the dipping sauce: Mix chili sauce, garlic paste, ginger paste, scallions, sesame, vinegar, garlic slices, and other ingredients to make the dipping sauce.
Note: The amount of ingredients is according to personal taste preferences and can be adjusted accordingly.
Enjoy the delicious hot pot, and savor the happiness that good food brings!