Materials
Chicken breast: 200g; Pork: 200g;
Cucumber: 2; Mushrooms: 10; Sausage: 2; Cauliflower: ?; Quail egg: 15; Lotus root: 200g; Potato: 1; Tofu skin: 1; Kelp: ?;
Scallion: 10g; Ginger: 10g; Solitary Garlic: 2; Red pepper: Dried chili peppers: appropriate amount; Peppers: appropriate amount; Vegetable oil: 2 tablespoons; Chicken sauce: appropriate amount; Water: 1500 ml; Bean paste: 2 tablespoons; Pepper: 1/2 tsp; Sugar: 10 grams; Salt: appropriate amount; Chicken essence: appropriate amount; Pepper oil: 1 tsp; Soy sauce: 2 tablespoons; Sesame salt: appropriate amount; Garlic: appropriate amount; Chili oil: 1 tsp. p>1
Quail eggs cooked in a small pot
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Quail eggs skewered from the center with a bamboo skewer, cucumber cleaned and cut into pieces skewered
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Chicken breast and pork cut into cubes skewered
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Seaweed into the water to rise
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Sea kelp cut into 3CM wide Skewer them with bamboo skewers after overlapping them
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Wash the mushrooms, cut the tops into crosses, and skewer them from the tips with bamboo skewers
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Peel the lotus root and cut it into cubes to skewer them, and slice the sheets of rice into 3cm wide strips and skewer them on bamboo skewers after overlapping them
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Cut the cauliflower into small pieces and skewer them
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Skewer the potatoes with their skins and slices, then cut them into small pieces to skewer. p>Potatoes peeled and sliced on skewers, ham sausage removed from packaging and cut into small sections, hit some shallow flower knife on skewers
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Onion, ginger and garlic cut into small grains, dried red pepper cut into segments
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Pot into the oil to stir-fry peppers, dried red pepper
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And then into the onion, ginger and garlic stir-frying
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Added water, chicken juice
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Add bean paste and spicy hot pot base, other pot seasoning (2 tbsp vegetable oil, 1 packet of spicy hot pot base, thick chicken juice at will, 1500ML water, 2 tbsp Lee Kum Kee bean paste, 1/2 tsp pepper, 10g sugar, salt to taste, chicken essence to taste) and bring to a boil, and transfer to the hotpot
15
Garlic Into a small bowl, add the seasonings of the flavor plate (1 tsp red pepper oil, 1 tsp pepper oil, 2 tbsp light soy sauce, sesame salt at will, garlic paste at will), ingredients cooked and dipped