Main ingredient: 300 grams of rice noodles

Accessories: 100 grams of tofu skin, 100 grams of kelp, 25 grams of black fungus, 1 ham sausage, 150 grams of cabbage, 100 grams of mutton, 1 garlic clove, hot pot seasoning, pickles, salt, pepper, pepper, vinegar, Magic Kitchen broth 2 grams of sesame oil,

Steps

Steps

The dry rice noodles are soaked in warm water for about 3 hours. >1. Soak the dried rice noodles in warm water for about 3 hours, soften them and drain them.

2. Chop the cabbage at the waist and set aside.

3. Kelp, fungus, tofu skin shredded, ham and sausage sliced spare.

4. garlic cloves chopped spare.

5. Lamb sliced and set aside.

6. hot pot base chopped spare.

7. Kimchi chopped and spare.

8. casserole pot with the right amount of water to boil.

9. Add lamb, hot pot base.

10. Add cabbage gang, seaweed, ham sausage, fungus and boil.

11. Add cabbage leaves, tofu skin.

12. Add soaked rice noodles into the pot and boil.

13. In the pot, mix in pepper, salt, pepper, magic kitchen stock, moderate vinegar and stir to boil, turn off the heat.

14. Sprinkle with garlic cloves and 1 - 2 drops of sesame oil.

Tips

1. The more thoroughly the rice noodles are soaked, the shorter the production time will be.

2, you can also use thick soup treasure or your own boiled bone broth.