Le Jia Tang Nong Bao

2 yuan

Crispy sausage

1 Bao

carrot

Article 1

spinach

250 grams

Mutton Chop

380 grams

Beef balls

300 grams

salt

3 grams

ginger slice

3 tablets

oil

1 tablespoon

Laoganma Chili sauce

Proper amount

soy

Proper amount

Fish skin horn

200 grams

The practice of thick soup treasure hot pot

Wash carrots and cut them into small pieces.

Wash carrots and cut them into small pieces.

Refrigerate the black pepper crispy sausage and beef balls for later use.

Cool the fish skin horn for later use.

Little sheep is released cold for later use.

Add a spoonful of Laoganma Chili sauce and a proper amount of soy sauce, and stir well as the bottom material of hot pot.

Put carrot pieces, 2 thick soup treasures, ginger slices, salt and oil into a pot, and add 2 liters of water.

Manually control the Jiesai automatic frying pan, rotate the left firepower to the maximum, and adjust the right time to 30 minutes (the firepower and time increase or decrease according to the actual situation).

When the water boils, lift the lid.

Add black pepper sausage, beef balls, fish skin horns and little sheep, and cover the pot.

You can start when the water in the pot boils again.

skill

It takes a little longer to cook carrots, so put them in the pot at the beginning. When the meat is put into the pot, it will float automatically when it is cooked. You can eat it when you see it floating. You don't need to add vegetables in advance, you can cook them at any time when you eat.