material

Appropriate amount of angelica, half a cabbage, a little medlar, appropriate amount of salt, 1 teaspoon master,

working methods

1: When the roots are cut, wash them for later use ~

2: Take a pot of water and put it in Angelica sinensis and cook for about 5~ 10 minutes, then season to form a soup base.

3. Wash the cabbage, put it into the pot, pour the soup base, bring it to a boil, and add the favorite ingredients in turn ~ Dip sauce: 1 tablespoon sand tea sauce ~2 tablespoons XO hot sauce and mix well.

Practice 2, hot pot soup base

material

350g pork bone, 8 slices of ginger, 8 garlic, 3 shallots, 1 box-board tofu, 2 spoons of Korean Chili powder, 1 spoon of spicy bean paste, 20g of dried Chili, and 10g of Chili granules.

working methods

1: Boil a pot of boiling water, add 1 tbsp of rice wine and a little salt, blanch the pork bones for 3 minutes, then take them out and wash them; Slice ginger, wash shallots, wash dried pepper, pepper and star anise, drain slightly, and cut tofu into pieces for later use.

2: Prepare a pot with 7 minutes of water, add pork bones and 1 spoon of rice wine, and add 6 meters of water to the pot in the electric pot.

3: After the switch is tripped, filter it into broth with a fishing net for later use.

4: Add 2 tablespoons sesame oil and 1 tablespoon salad oil to the hot pot, saute garlic slices and ginger slices.

5: Add 1 tbsp spicy bean paste and 2 tbsp Korean Chili powder and stir fry.

6: Put 3 tablespoons of rice wine, rock sugar, star anise, dried pepper and pepper.

7: Add the shallots, add the broth and 3 tablespoons of spicy oil to boil, and then simmer for 30 minutes.

8: Cut the tofu into pieces and simmer for 30 minutes.

9: Move to the hot pot. If it is not salty enough, add a little salt to taste. When you want to eat, put the hot pot ingredients and meat slices into the pot, and the spicy hot pot soup base will be finished!

Hot pot soup base practice three,

material

2500ml of water, 20g of dried kelp, 30g of fish fillets, 4 tablespoons of miso, 4 tablespoons of Lin Wei and 4 tablespoons of sugar.

working methods

1, the wood fillets are wrapped with filter paper for later use.

2. Cut the dried kelp into a length of about 10 cm, soak it in water for about 5 minutes, and then wash off the surface impurities slightly.

3. Boil kelp in 2500ml cold water, then add fish fillets and cook for about 15 minutes on low heat. After the fillets have settled, take them out.

4. Add 4 tablespoons of miso, 4 tablespoons of Lin Wei and 4 tablespoons of sugar and cook until the miso melts.