Ingredients?

1 iron yam

3-4 local carrots

1-2 tomatoes

An appropriate amount of mushrooms

1 corn

1 green onion

An appropriate amount of ginger

An appropriate amount of garlic

An appropriate amount of wine

An appropriate amount of salt

An appropriate amount of soy sauce

An appropriate amount of onions (as appropriate)

An appropriate amount of beef brisket (pork ribs) (as appropriate)

1-2 star anise (as appropriate)

Appropriate amount of potatoes (as appropriate)

How to make hot pot soup (clear soup)?

Wash all ingredients.

If you want to use vegetarian soup base, you can ignore steps 2-4. This time I used Niulin. Cut a piece of beef broth you bought in half, use half to make the soup base and half to slice for rinsing.

Cut the niu lin used for soup base into pieces and wash in cold water. Pour cold water into the pot, add ginger slices and garlic. Turn on medium-low heat for a short while. Let the meat drain away the blood.

Take out the meat pieces, run them through cold water, and put them together with other ingredients.

Cut yams, radishes, tomatoes, etc. into cubes, slice or flatten garlic and ginger, fold and tie green onions into short sections, and cut mushrooms whole or into cubes or slices. Put the processed ingredients into the pressure cooker and pour in appropriate soy sauce, wine and water. The amount of water depends on the size of your hot pot.

Bring the pressure cooker to a boil over high heat, then turn to medium-low heat and cook for about 30 minutes. Turn off the heat to cool, then turn on.

You may or may not have the ingredients in the base soup, after all, the essence is in the soup. However, yams, radishes, and corn are still delicious after being crisped in a pressure cooker, and can be put into the hot pot container with the soup base.

You can add an appropriate amount of salt to the soup according to taste.