50g of shrimp soy sauce, 50g of sesame sauce, 25g of dried seaweed, 5g of cooked pork 1 5g, 5g of cooking wine15g, 5g of refined salt, and 5g of monosodium glutamate1g..
Production steps?
(1) Cut the pork tenderloin into slices 6 cm long and 3 cm wide; Wash spinach for later use; Cut the winter bamboo shoot meat into slices with a length of 3 cm and a width of 1 cm; Slice mushrooms; Soak dried seaweed in cooking wine and a little warm water 15 minutes.
(2) Add broth to the hot pot, add bamboo shoots, dried shrimps, cooked pork, mushroom slices and refined salt, burn the liver, and then add monosodium glutamate and cooking wine.
Serve the hot pot with sliced meat, spinach, vermicelli, shrimp soy sauce and sesame sauce. Cook the sliced meat and spinach in batches, and dip them in the flavor.
Pork hotpot
(3) After the sliced meat is finished, put all the spinach and vermicelli into the hot pot, add a proper amount of broth, boil it, and serve with vegetables and soup.
800g pork tenderloin, 400g winter bamboo shoots, 50g mushroom slices, 50g sesame sauce and shrimp soy sauce, 25g dried shrimps, 300g spinach and water-dried vermicelli, 5g cooking wine, 5g refined salt, 3g monosodium glutamate and fresh soup1500g.
Practice?
1, wash pork tenderloin and cut it into 6 cm long, 2. Slices 5 cm wide, winter bamboo shoots cut into slices 3 cm long and 1 cm wide,
Soak the dried rice with a little cooking wine in warm boiled water 15 minutes or so, take out, wash the spinach and cut it into sections.
Dish pork, spinach and vermicelli.
2. Put fresh soup1200g, sliced winter bamboo shoots, dried shrimps, sliced mushrooms and refined salt into the hot pot, light the hot pot, and after the soup is boiled,
Add cooking wine, refined salt and monosodium glutamate. Serve hot pot with sliced meat, spinach, water-soaked vermicelli, shrimp soy sauce, sesame sauce, etc., and you can eat all the ingredients hot and dip them in seasonings.
After the sliced meat is finished, add 300 grams of fresh soup, refined salt and monosodium glutamate. After cooking, pour the vegetables and soup into a bowl to eat.
Two trotters, one sweet corn, a handful of coix seed and mung bean, eight red dates, two slices of ham and three grains of star anise.
More than a dozen prickly ash, one tsaoko, one cardamom, one fragrant leaf, one ginger section, one onion section, a small bowl of yellow rice wine 1/3, and a proper amount of salt.
Practice: 1, pig's trotters are washed, plucked and cut into large pieces. Put it in a cold pot and cook it over high heat until it bleeds.
2. Prepare another casserole on the side and cook half a pot of hot water. Put red dates, star anise, pepper, passion fruit, cardamom, fragrant leaves and ginger slices into the material bag.
3. Wash the pig's trotters boiled with bleeding foam with warm water, put them in a casserole, and put in a material bag. Coix seed rice, mung bean, ham and onion, pour in yellow wine, boil over high fire, and simmer for an hour and a half.
4. Cut the sweet corn into five sections, put it in a casserole and stew for more than half an hour. Add the right amount of salt. Turn off the fire.
5, hoof dip: chopped green onion, Jiang Mo, minced garlic, minced coriander, Laoganma lobster sauce, two tablespoons of sugar, half a teaspoon of vinegar and half a teaspoon of sesame oil, and mix well.