Baby cabbage 500g, shredded onion 50g.

Shrimp 150g kelp 50g

300g of old tofu and 40g of dry starch.

Carrot 30g garlic 15g

Pleurotus eryngii 200g Laoganma 20g

Hot pot bottom material 50g

step

1 Wash and slice kelp, also wash and slice Pleurotus eryngii and carrot, obliquely cut onion, cut garlic at will, wash shrimps and slice old tofu. Wash the baby cabbage and cut it vertically.

2 Put less oil in the casserole, stir-fry onion and garlic, stir-fry carrot slices and kelp shreds a few times, then stir-fry Pleurotus eryngii slices quickly, add 600ml of boiling water, and then put the hot pot ingredients and Laoganma into a colander and stir them with chopsticks, so that the seasoning will be cooked in the colander, so that there will be no seasoning in the soup when eating later. When the fragrance is ripe, take out the strainer and seasoning. Medium fire powder soup for 8 minutes.

Cook and fry tofu in the pot, dip the tofu slices in dry starch, put them in the pot and fry them with a little until they are golden on both sides.

4 put the fried tofu into the pot piece by piece, don't turn it over, gently dial it with chopsticks, so that the soup is not tofu. Cover and cook for 3 minutes.

5 Put the processed shrimp in a pot and cook for 2 minutes. Spread the baby cabbage on the shrimp and cover it for 2 minutes.

Turn off the fire and sprinkle with chopped green onion.