Hot pot vermicelli

Ingredients

1 bag of seaweed soup bag, 1 piece of thick soup (try to use chicken soup flavor), scallops (if not available, don’t add it) , 2 small handfuls of enoki mushrooms, 5 dried shiitake mushrooms, 2 rapeseeds, 2 fresh shrimps, 6 mutton slices, appropriate amount of noodles, 1 spoon of oyster sauce, 1 spoon of Korean hot sauce, 1 spoon of light soy sauce, and a little fish sauce.

Methods

Preparation methods: (1) Making soup base

1. I use seaweed soup dumplings instead of (kelp) because there are a lot of dried shrimps and seaweed in them. . It can add freshness to the base soup. It’s very trouble-free (you don’t have to look for small whitebait and other ingredients). Pour the seaweed soup dumplings into a pot filled with an appropriate amount of boiled water.

2. After boiling over high heat, add the scallops (can be omitted if not available), turn down the heat and continue to cook for 10 minutes.

3. Remove all objects from the pot, leaving only the soup.

(2) Cooking noodles

1. The noodles are bought in the supermarket. When you buy them, you can choose to roll them by hand. (If you are not afraid of the trouble, use 200 grams of flour and egg white. Mix with cold water to form a dough, and the noodles will taste better when you roll them yourself)

2. When cooking noodles, add 1 spoon of oyster sauce, 1 spoon of light soy sauce, 1 spoon of Korean hot sauce, and appropriate amount of salt.

3. After boiling the pot, take out the noodles while they are hot. spare.

(3) Cooking

1. Use the remaining soup to cook washed shrimps, mushrooms, rapeseed, enoki mushrooms, beef and mutton slices, etc. (Don't cook it for too long. It will affect the nutritional value, so keep the cooked noodles in reserve to avoid clumping.)

2. Pour the soup and vegetables onto the noodles while they are still hot.

It’s over