Miso (みそそそ), also known as Douchi, is fermented with soybean as the main raw material, salt and different kinds of distiller's yeast. Miso is the most popular condiment in Japan. Can be made into soup, sauce and hot pot soup base. Because miso is rich in protein, amino acids and dietary fiber, it is good for your health if you eat it regularly. Drinking miso soup can also warm your body and wake your stomach when the weather turns cold.

Miso is very popular in Japan because of its rich nutrition and unique taste. Miso is very similar to northeast miso, bean paste, soy sauce, lobster sauce and so on. This is produced by the fungal reproduction of beans.

Composition:

3 tablespoons of miso

Half an onion

Chai Yu Kun Bu Tang 1200cc

Hot pot ingredients according to personal preference

Slice the meat according to your personal preference.

Proper amount of soy sauce

Sesame oil right amount

Onion 1 root

Exercise:

1. Cut the onion into chopped green onion, shred the onion, and prepare other hot pot ingredients according to your own preferences.

2. Stir-fry onions with a little sesame oil to soften them.

3. Add Chai Yu Kun Bu stock to boil, and add half miso to taste.

4. Add hot pot ingredients to cook one after another.

5. When all the ingredients are cooked, add the remaining miso and soy sauce to taste, adjust to your favorite salinity, and add chopped green onion to serve! ! !

Tips:

1. The salty and sweet tastes of different brands of miso vary greatly, so you should pay attention to seasoning, and the quantity depends on your favorite taste.

2. The sliced meat can be soaked in the whole egg liquid before cooking, so that the cooked sliced meat tastes smooth and tender.

3. Miso is not suitable for long-term cooking, so half of it will be left out of the pot.