method/step

1

First, slice the meat. You can choose beef, pork, chicken, duck gizzard, chicken heart, duck intestines, fish and so on. Marinate with cooking wine, salt, monosodium glutamate and ginger according to your own taste.

2

Then, wash your favorite vegetables and cut them into suitable sizes ~ You can choose Chinese cabbage, cauliflower, cucumber, bean sprouts, fungus, mushrooms, artificial bacteria, Flammulina velutipes, Coprinus comatus and kelp, etc. ~

3

Then, boil the clam in a pot to make a soup base, and add radish if you like. Pay attention to the seasoning of this soup base, as long as you add a proper amount of salt, because the boiled or hot pot base usually tastes salty, but it doesn't matter if it is salty at all ~ ~ Of course, you can choose your favorite sparerib soup for this soup base, or you can use it to scald the pork belly and then keep the soup base. Anyway, whatever you like.

4

Take another pot, boil the water, then cook the prepared vegetables in turn, and put the meat into the pot after cooking. Then pour the soup base prepared in the third step into the basin. Sprinkle some cumin powder on the surface of the soup.

5

Heat the oil pan, add the prepared boiled seasoning or chafing dish bottom material or self-prepared pepper and pepper aniseed watercress, stir-fry in the pan, pour the fried Chili oil into the basin, and the delicious non-authentic boiled water will be ready!