assorted hot pot
Ingredients: soy sauce,cabbage,green garlic,winter bamboo shoots,MSG,pepper,Water-blooming mushroom,pig lean meat,cooked pork tripe
Recipe Recommendations
- cabbage 400 grams
- winter bamboo shoots 100 grams
- Water-blooming mushroom 25 grams
- pig lean meat 50 grams
- cooked pork tripe 50 grams
- green garlic 25 grams
- pepper 1 grams
- MSG 1 grams
- soy sauce 10 grams
- medium spice
- hotpot
- half an hour
- ordinary
Steps for assorted hot pot
1
Cut the cooked red meatballs into 20 pieces; cut the cabbage into pieces; cut the vermicelli into long sections; cut the winter bamboo shoots, lean pork, cooked pork belly, and cuttlefish into long slices; wash the mushrooms and cut into large pieces; cut the green garlic into sections.2
Put cabbage and vermicelli into hot pot, and put red meatballs, olive meatballs, and egg rolls on top.3
Pour 50 grams of lard into a frying pan and cook until 60% heat. Add winter bamboo shoots and stir-fry a few times. Then add meat slices, tripe slices, cuttlefish slices, mushrooms, soy sauce, and salt, stir-fry until done, and pour into the hot pot.4
Put 25 grams of lard in a frying pan, heat until 60%, add the meat clear soup, add pepper, green garlic, and salt, boil, pour into the hot pot, ignite the hot pot, bring to a boil, and serve.