Chinese shabu-shabu hot pot originated when emperors of the Yuan Dynasty hurriedly ate meat boiled in water during the war. You can eat meat, seafood, vegetables, noodles, etc. according to your taste in the boiling broth. White soup has a light flavor, while red hot water has a spicy flavor. Let me introduce you to hot pot, a food that will keep you warm on a cold winter day~
Preparing and making materials
300ml water, 1/2 green onion, 50g beef bone, 20g garlic,
Chicken powder 50g, spice 50g, Chinese cabbage 60g, shiitake mushroom 50g,
50g oyster mushrooms, 1/4 onion, 1/4 paprika, 1/4 dried tofu,
50 grams of bean sprouts, 25 grams of Chinese restaurant noodles, 25 grams of vermicelli
Pour water into a pot and add green onions, garlic, and charred beef bones
Add and bring to a boil.
Divide the broth into a hot pot
Chicken powder and spices for the white bath
Add spicy sauce and spices to the red hot water.
Cleaning up materials
Green onions, paprika, Chinese cabbage
Cut into bite-size pieces.
How to cook hot pot
Add green onions, mushrooms, Chinese cabbage, paprika, and tofu
Bring to a boil.
After the hot pot has boiled once,
Add the bean sprouts.
Put it on a plate
Remove ripe vegetables
Put it on a plate.
Beef for red soup and white bath respectively
Put it in, let it cook slightly, then put it on a plate.
Cook Chinese-style vermicelli and regular vermicelli
Put it on a plate and add the soup to finish!
Cool flavor, savory flavor!
A hot pot where you can enjoy two styles is ready!