【Guxiang Tianyuan Hotpot】---Colorful and nutritious hotpot
Overview
In winter, I actually often cook hot pot, mainly because I am afraid of the cold and like to eat hot. Also because I have children, hot pot food will not get cold and I don’t have to worry about eating slowly. It also saves time and does not have to fry so many vegetables in one plate. There are a lot of people in the family, so the amount in the article is only about half, and almost every meal is eaten. The combination of pork ribs and radish is really perfect. The soup they cook is very sweet. Just add a little salt to the seasoning and it is already delicious. Coupled with a variety of colorful side dishes, it is warm and enjoyable to look at and eat, and feels like spring.
Tags
Ingredients
Steps
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Clean the ribs.
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Prepare various side dishes (1).
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Prepare various side dishes (2).
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Add an appropriate amount of water to the pot, add the ribs and bring to a boil, blanch the bleeding water, and then rinse with warm water.
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Add an appropriate amount of water to the casserole, add the ribs, and add 2 slices of ginger and 1 white segment of scallion.
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Cover and bring to a boil over high heat, then turn to medium heat and simmer for about 40 minutes until the ribs are cooked through and the soup is milky white.
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Add a box of stock for soup. (This will make the soup base more delicious. If you don’t add soup here, you need to add enough water at once when you start cooking)
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Add daikon and cook for about 10 minutes. (This step is indispensable. You don’t have to cook the white radish completely, because it still has to be cooked when washing the hot pot, but if it is cooked together with the pork rib soup, the soup base will be fresher. If you don’t cook it here and wait until the time of washing the hot pot before adding the white radish slices, the taste will not be so good)
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Add the green garlic segments and transfer to the hot pot to brush the garnishes.
