Rice Noodles

300g

Side Ingredients

Tofu Skin

100g

Kelp

100g

Black Fungus

25g

Ham Sausage

1 piece

Cabbage

150g

Lamb

100g

Garlic cloves

1pc

Hotpot base

Amount

Kimchi

Amount

Salt

Amount

Pepper powder

Amount

Pepper powder

Pepper powder

Moderate

Vinegar

Moderate

Magic Chef Broth

2g

Scented Oil

3 Drops

Steps

1. Soak the dried rice noodle in lukewarm water for about 3 hours, soften it, and then pull it out and drain it.

2. Chop the cabbage at the waist and set aside.

3. Kelp, fungus, tofu skin shredded, ham and sausage sliced spare.

4. garlic cloves chopped spare.

5. Lamb sliced and set aside.

6. hot pot base chopped spare.

7. Kimchi chopped and spare.

8. casserole pot with the right amount of water to boil.

9. Add lamb, hot pot base.

10. Add cabbage gang, seaweed, ham sausage, fungus and boil.

11. Add cabbage leaves, tofu skin.

12. Add soaked rice noodles into the pot and boil.

13. In the pot, mix in pepper, salt, pepper, magic kitchen stock, moderate vinegar and stir to boil, turn off the heat.

14. Sprinkle garlic cloves, drop 1 - 2 drops of sesame oil.