1 lettuce, 2 Chinese cabbage leaves, 4 fresh mushrooms, 1 red pepper, 1 small roll vermicelli, 1 chicken leg, 200g pork belly, 1 egg, 4 quail eggs, 6 shrimps, 4 meatballs and onions.

working methods

1. Cut lettuce, Chinese cabbage, mushrooms and red pepper into strips. Soak the vermicelli in boiling water in advance 10 minute.

2. Cook the chicken legs and pork bellies in a boiling water pot for 10 minute, add a little cooking wine, peel the chicken legs, and tear the chicken into strips. Pork belly is also cut into strips. (Keep the cooked soup for later use)

3. spread an egg skin and cut it into strips. Quail eggs are cooked in advance. Blanch lettuce, cabbage and mushrooms first, and prepare shredded red pepper and vermicelli. Add cooked chicken, tripe, shredded eggs, quail eggs, shrimp (marinated with wine in advance) and meatballs.

4. Mix soup: add onion, ginger, shredded garlic and pepper after the oil is hot, stir-fry and add the soup.

5. Add cooking wine, pepper, sugar, soy sauce and salt to the soup and cook for about 3 minutes. Pour the soup into the prepared hot pot and bring to a boil.