The ingredients are simple and the soup tastes delicious. Add boiling water to the pot, add onion and ginger slices, two star anises, some pepper, dried seaweed and laver, and add two spoonfuls of salt and monosodium glutamate. Want to eat nourishing clear soup, add some yam, medlar and jujube.

Spicy pot bottom

Stir-fry onion, ginger and garlic slices, chop Sichuan Pixian bean paste, stir-fry until fragrant, spray cooking wine, add water to boil, pour in 1/6 packets of red, nine and nine flavors of fish seasoning, and cook. Because there is a lot of salt and monosodium glutamate in the seasoning bag, you can eat it without dipping it to reduce sodium intake.

Fish with Chinese sauerkraut pot bottom

Stir-fry onion, ginger and garlic in a wok, then add sauerkraut and stir-fry until fragrant. Stir-fry the fish head and bones of grass carp in a pot. When the fish turns white, spray cooking wine, add boiling water, cook over high fire until the soup turns white, and take out the fishbone. Then pour the soup and ingredients into the shabu-shabu, and then add the fish fillets. When the pot is boiled, you can eat it. After eating fish, you can rinse mutton and vegetables, which is delicious.

Taiwan-style broth pot

Use coriander, preserved eggs, red and white radishes, corn, medlar, tofu, etc. Put it in a pot and add water to make a soup base. It tastes sweet and delicious with meat. If you like spicy food, add some fresh peppers.