Assorted hot pot
| Steamed sea cucumber sticks 200 grams | Winter bamboo shoots 200 grams |
| Prawn Chips 200 grams | Ham slices 200 grams |
| Ten rapeseed hearts 500 grams | Cabbage slices 500 grams |
| Cooked chicken strips 200 grams | Fish maw strips 200 grams |
| Asparagus 200 grams | Scallop 200 grams |
| Squid roll 200g | Abalone 200 grams |
| Chicken soup 2500g | Refined salt 15 grams |
| Shaoxing Wine25 grams | Pepper water 25 grams |
| MSG 12 grams | Steamed meatballs 1000 grams |
| 水海米 50 grams |
Step 1
Wash the pot, blanch the cabbage slices in boiling water, take them out, let them cool and squeeze out the water, put them on the bottom of the pot, sprinkle with sea rice, and put the cooked meatballs on top.Step 2
Place sea cucumber strips, cooked chicken strips, fish belly strips, rapeseed, scallops, abalone slices, fish rolls, winter bamboo shoot slices, prawn slices, and ham slices in different colors on the meatballs in alternating order of meat and vegetables, and then space them apart. Place a piece of rapeseed heart.Step 3
Pour the chicken soup into the pot, add refined salt, Shaoxing wine, pepper water, and MSG to adjust the flavor. After boiling, skim off the floating foam and slowly pour the soup into the pot.In the hot pot (it is appropriate for the soup to cover all the ingredients), cover it with a lid, then hold the burned charcoal with iron chopsticks and put it in from the mouth of the chimney. After the soup boils, adjust the taste, place a plate on the table, and uncover the lid. Ready to eat. Assorted Hot Pot Cooking Tips
The selection of ingredients is diverse, the meat is tender, the vegetables are crispy, the soup is fresh and delicious, and the soup is fragrant and smooth.
