Chicken hotpot recipe Chicken hotpot Ingredients Chicken 1 cuttlefish ball 500g shrimp 500g auxiliary salt 2 teaspoons ginger 1 piece of date 15 wolfberry 1 handful water spinach 200g Chinese cabbage 200g flour 250g alkaline noodles 2g oyster mushroom 250g shiitake mushroom

250 grams of medicinal material package 1 package of water appropriate amount of tomato paste appropriate amount of bibimbap sauce appropriate amount of sesame oil appropriate amount of garlic appropriate amount of fermented bean curd appropriate amount of very fresh flavor appropriate amount of chicken hot pot recipe 1. Take out the chicken to defrost in advance, wash and cut into pieces, and reserve the medicinal package for later use 2. Red dates

Wash and cut a hole on both sides, slice the ginger, wash the wolfberry and set aside. 3. Put water in the soup pot, put the ingredients in steps 2 and 3, bring to a boil over high heat, then turn to medium heat and simmer for about 30 minutes. 4. When making the soup base

Add the flour to the alkaline flour and an appropriate amount of water, and knead it into a slightly dry dough. Wrap it in plastic wrap and let it rise. 5. Wash the shrimp and cuttlefish balls and set aside. 6. Wash the oyster mushrooms and shiitake mushrooms and tear them into small pieces. 7. Wash the vegetables.

Clean and control the water for later use. 8. Prepare your favorite dipping sauce. 9. Add some salt to the soup base after 30 minutes and you can start eating. The shrimps are not easy to be blanched for too long. You can blanche them all at once and take them out to eat. 10. Finally, you can

Press out the noodles and scald some with hot pot soup base as needed. 11. Cook until the soup is very fragrant and it is delicious when used to scald alkaline noodles.