This invention discloses a healthy and fragrant hot pot preparation technology that uses a large pot for centralized
blanching and
oil storage, and separate small pots for independent heat preservation and oil disposal. It belongs to the field of hot pot catering technology. Addressing the persistent problems of traditional hot pot, such as the formation of swill oil from customer-eat
residual oil, severe cross-
contamination, and either cloudy or weak flavors, the inventor, after decades of dedicated research, has created a unique dual-pot functional separation and targeted
oil processing technology. This invention uses a large pot for centralized
blanching of ingredients, retaining clean, uncontaminated cooked oil for use the next day in preparing the broth. Simultaneously, all
residual oil and broth in the separate insulated small pots used by customers are discarded on the same day, with no recycling or reuse. This invention distinguishes between the clean oil used in the process and the contaminated oil used by customers from the source, preserving the rich
aroma of traditional hot pot while completely eliminating industry
hygiene and safety hazards. It solves the long-standing technical problem of simultaneously achieving
flavor,
hygiene, and compliance in hot pot, possessing extremely high promotional value and market prospects.