Cantonese Hot Pot
Overview
Cantonese people love to eat hot pot in winter, but they are too lazy to cook it. Our standard dish is usually a clear soup base with fish and chicken, as well as fish skin angles, meatballs, and tofu puffs. Young people like to prepare a box of small fat lamb rolls or small fat beef rolls, and a pot of vegetables is indispensable. In terms of dipping sauce, the dipping sauce is usually ginger, green onion, and soy sauce. If you like spicy food, you can have a bowl of oil-pickled pepper rings. Once the ingredients are ready, the whole family can sit together and cook the hot pot. In the cold winter, I feel happy to have hot meals. The addition of Knorr Soup Cream adds a bit more flavor to the clear soup base, making it even more enjoyable for us to eat. The meat and beets are fresh, exactly what Cantonese hot pot tastes like! Thanks to Yutangbao for trying it out, it makes our hotpot even more delicious!
Tags
Ingredients
Steps
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Wash the grass carp and cut into thick pieces.
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Wash the chicken and cut into pieces.
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Take out the fish skin angle, beef meatballs and cuttlefish meatballs to cool down. Serve on the same plate as the tofu puffs.
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Fatty beef on a roll.
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Peel and slice chayote.
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Put the garlic, ginger slices, and two pieces of Knorr Soup Pot into the soup pot, then add half the pot of water.
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Arrange the ingredients and serve the ginger, scallion and soy sauce on small plates for 5 people.
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Start the induction cooker and boil water. After the water boils, you can add meat to the hot pot.
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The hot pot with thick soup base is more appetizing than the clear soup base. It’s so fragrant and delicious~
