Pork hotpot raw materials: broth 1000g, pork tenderloin 500g, spinach 250g, water-dried vermicelli 250g, winter bamboo shoots 100g, mushrooms 50g, shrimp sauce 50g, sesame sauce 50g, dried pork 25g, cooked pork 15g, and cooking wine 65438.

Practice of pork hot pot:

(1) Cut pork tenderloin into pieces 6 cm long and 3 cm wide; Wash spinach for later use; Cut the winter bamboo shoots into slices with a length of 3 cm and a width of 1 cm; Sliced mushrooms; Soak dried seaweed in cooking wine and a little warm water 15 minutes.

(2) Add broth to the hot pot, add bamboo shoots, dried shrimps, cooked pork, sliced mushrooms and refined salt, burn the liver, and then add monosodium glutamate and cooking wine. Put the sliced meat, spinach, vermicelli, shrimp sauce and sesame sauce together in the hot pot. Cook sliced meat and spinach in batches and dip them in seasoning.

(3) After the sliced meat is ready, put all the spinach and vermicelli into a hot pot, add a proper amount of broth, boil it, and serve with vegetables and soup.