Hot pot with original soup

Overview

Isn’t it easy to eat hot pot with [Shi Yunsheng’s Original Soup]? It’s been raining these days, and it’s very damp and cold outside. LG said that we should use [Shi Yunsheng Original Soup] to make hot pot today. Holding an umbrella, LG bought a few simple dishes, washed and cut them, and within half an hour, the steaming hot pot was on the table. So simple and delicious!

Tags

• hot dishes
• home cooking
• hot pot
• winter recipes
• celery
• chicken essence
• chicken thigh
• chinese cabbage
• cooking wine
• frozen tofu
• green garlic
• luncheon meat
• pig blood
• potatoes
• seasoning
• square panfish
• white shrimp
• fans
• ginger
• peanut butter
• salt

Ingredients

Steps

1. 1 Prepare the ingredients

   

2. 2 Peel the potatoes, wash and cut into thick strips.

   

3. 3 Wash and cut chicken legs into pieces.

   

4. 4 Remove impurities from the flat fish, wash and slice into slices

   

5. 5 Blanch pig blood in boiling water and cut into pieces

   

6. 6 Chill the tofu in the refrigerator and cut into cubes

   

7. 7 Wash the white shrimps

   

8. 8 Luncheon meat cut into cubes

   

9. 9 Wash and slice celery

   

10. 10 Wash and slice Chinese cabbage

    

11. 11 Soak the vermicelli in water and prepare the dipping sauce.

    

12. 12 Take the hot pot and pour the original soup

    

13. 13 Add ginger slices, green garlic, cooking wine, chicken drumsticks, and boil over high heat for 10 minutes.

    

14. 14 Add pig blood, frozen tofu, potatoes, vermicelli, Chinese cabbage, luncheon meat, etc. and bring to a boil.

    

15. 15 Add some salt, chicken essence, blanch the white shrimps and serve.