Ingredients: 2-3 kg of Bai Bei (Bububei), half a catty of fresh shrimp (or seafood you like), half a thick soup treasure, appropriate amount of soybean sauce (bean paste), 5 pieces of garlic, 5 pieces of ginger, appropriate amount of red pepper or millet pepper, appropriate amount of perilla, appropriate amount of coriander, and doll dish 1 piece.

1, first prepare the ingredients (here, two millet peppers are used to enhance the fragrance, and you can put more if you like spicy food).

2. Add half a pot of water (about 400-500ml of water) with half a thick soup treasure, so that the water can just soak in Bai Bei when Bai Bei is finally laid.

3. Then heat the pot, saute garlic, ginger and pepper, and then add a proper amount of soybean sauce.

4. Then turn off the small torch and pour the broth slowly in. Be sure to turn off the small fire, otherwise it will spill on your hand (after boiling, the soup bottom can be stored in the refrigerator).

5. Then add the baby dish, then spread the fresh shrimp (or other seafood you like), and then cook over medium heat until the shrimp is just cooked.

6, then spread a layer of perilla, finally spread Bai Bei, pay attention to the soup just soaked in the bottom shell, not too much.

7. After finally cooking to one or two openings, move to the induction cooker and slowly heat it to eat. Sprinkle with coriander and perilla.