Ingredients

2 handfuls of mung bean noodles, 300 grams of Chinese cabbage, 100 grams of black fungus, 250 grams of king oyster mushrooms, 300 grams of frozen white shrimps, 150 grams of hot pot ingredients, ginger Appropriate amount, appropriate amount of rice wine, appropriate amount of cold water, appropriate amount of salt, appropriate amount of white pepper

Method

1. Soak mung bean noodles in water, cut Chinese cabbage, black fungus into sections, and oyster mushroom Slice and set aside.

2. Remove the feet and whiskers of the white shrimp, add ginger and wine, fry for 1 minute, remove and set aside.

3. Add the ingredients for method 1 and the four-flavor hot pot ingredients into the pot and stir-fry until fragrant, add cold water, bring the water to a boil and cook for 5 minutes. Add salt and white pepper to taste, put into a casserole, top with white shrimps, and continue cooking for 1 minute.