The first method of fragrant pot

Ingredients: meatballs, ham, Chinese cabbage, enoki mushrooms, dried tofu, and fresh shrimps.

Accessories: Hanyuan chili, dried chili, onion, ginger, garlic

Seasoning: sauce, oil, sugar, cumin, sesame oil, miso, hot pot base

1. Wash the green vegetables and enoki mushrooms, put the various meatballs in boiling water to defrost, drain the water and take them out when they are slightly soft; cut the dried tofu into thick shreds, and cut the onion, ginger and garlic into large, rough pieces. The fresh shrimps should be fried in oil (fried until yellowish red).

2. Heat the oil in the pan and let it cool down. Add the chili peppers and dried chili peppers and stir-fry until the spicy flavor develops.

3. Add the hot pot base cubes and bring to a boil.

4. Add onion, ginger and garlic and sauté until fragrant, then add shrimp.

5. Stir-fry various meatballs, ham, and enoki mushrooms.

6. Add shredded tofu and stir-fry.

7. Add Chinese cabbage

8. Stir-fry slowly over medium heat until the cabbage becomes soft and collapses.

9. Add a spoonful of soy sauce and half a spoonful of sugar.

10. Stir-fry over high heat and sprinkle with cumin seeds.

11. Finally add a spoonful of sesame oil

12. Ready to load.