Three fresh hot pot with clear soup: ham 100g, chicken 100g, Pleurotus ostreatus 250g and Chinese cabbage 500g; 5g of salt, 50g of pepper 1g, 50g of monosodium glutamate 1g and 50g of lard (refined);
Production method:
1, tear Pleurotus ostreatus into large pieces;
2. Ham and chicken are cooked and cut into pieces 4 cm long, 2.5 cm wide and 0.3 cm thick;
3. Put the wok on medium heat, add lard to 50% heat, add oyster mushrooms and cabbage, stir fry, and then add chicken and ham and stir well;
4. Add refined salt, chicken soup (1000 ml), pepper noodles and monosodium glutamate to boil, then scoop them into the hot pot after the fire, and serve them when they are boiled.
The Home-cooked Practice of Three Fresh Hotpots in Clear Soup (Ⅱ)
Preparation materials: a package of three fresh hot pot bottom materials, red dates, onions, ginger, salt and chicken essence; Wax gourd, Flammulina velutipes, tofu, tofu skin, vegetables, yuba, hot pot balls and other dishes.
Making steps of home-cooked clear soup three fresh hot pot:
1, red dates, ginger slices and shallots, and put them on a plate for later use;
2, processing dishes for later use;
3. Pour the bottom material of Sanxian hot pot, add red dates, onions and ginger, add water in proportion according to the eating method, and open the fire to boil;
4. After the water is boiled, add salt and chicken essence according to your personal taste, and you can cook the dishes.