Ingredients: Nanjiang several tablets, 1 citronella several tablets, lemon leaves several tablets, pepper 5 tablets, ground mushrooms 6 tablets, monosodium glutamate a little, fish sauce 2 tablespoons, chilli shrimp sauce 1 tablespoon, Sanhua milk 2 tablespoons, lemon (juice)12, grass shrimp and clams.

Exercise:

1. Add southern ginger, citronella, lemon leaves, mushrooms (sliced), monosodium glutamate, peppers and chilli shrimp sauce to the broth and cook it to the bottom of the soup.

2. Add Sanhua milk, fish sauce and lemon juice to the soup base, then add seafood ingredients in turn and cook.

Dipping sauce

Fish sauce, lemon juice, sesame sauce, red tofu and instant hot pot.

All kinds of seafood balls, vermicelli, tofu, straw mushroom, tomato.

Matters needing attention

After eating spicy food, have a cup of coconut juice to cool off the heat.

Spicy shrimp sauce can be bought in supermarkets or food stores.

suggestion

Traditional Thai hot pot is famous for its sour and spicy taste. Most of them are represented by hot and sour seafood pots, and many natural spices are added, such as citronella, southern ginger, lemon leaves, peppers and so on. The soup head is slightly golden in color, sweet and sour in taste and fragrant. However, in recent years, improved Thai hot pot has also appeared. The soup head is light in color and taste, and it is made of old hen and white radish. The soup is clear and visible, sweet and smooth, and the white radish has the effect of reducing fire. As for the ingredients of hot pot, there are many seafood in Thailand, mainly seafood, and vegetables, Flammulina velutipes and corn are also suitable.