1, ready prawns, clams, tofu, zucchini, potatoes, soybean sprouts, enoki mushrooms, green and red chili peppers, Korean spicy cabbage, ginger, minced garlic, scallions, rice water, Korean hot sauce, Korean soy sauce, salt, chicken essence

2, clams quickly spit out the mud method: clams into the basin, add water, the two pots buckled together, up and down vibration more than ten times.

3, repeatedly change the water rinse, repeat the shock a few more times, until the bottom of the basin can not see the sediment can be, and finally rinsed, and then add some water standby.

4, all the main ingredients, rice water to the second.

5, prawns to remove the whiskers, pick the shrimp line, tofu cut blocks, zucchini, potatoes cut thick slices, enoki mushrooms torn, chopped green onion, minced garlic, ginger ready, soybean sprouts washed and removed the root, green and red chili peppers cut into small dices.

6, 1 tablespoon of Korean dashi, add to rice water, stir well with a spoon until dissolved.

7, 1 tablespoon of Korean hot sauce, add soy sauce rice water, also stir with a spoon until completely dissolved (Korean soy sauce, hot sauce are relatively thick, first stir to dissolve and then boil, otherwise it is easy to pick the bottom).

8, dashi and chili sauce all stirred to dissolve, add two slices of ginger, open fire and boil.

9, the soup boiled down into the potato slices, boiled for two minutes (potato slices boiled until soft to be the most delicious, so the first under the. Potato slices do not cut too thin, otherwise easy to boil).

10, and then into the tofu, soybean sprouts, zucchini slices (control the fire, because the 1-person stone pot is relatively small, add so many ingredients will be more and more full, try to use a small fire, be careful not to overflow the pot) all of the ingredients currently added to the first boil for about 5 minutes, this time you can taste the saltiness and decide whether you need to add the appropriate salt, add a little chicken essence.

11, the last under the prawns, clams, Korean spicy cabbage, green and red chili, cook until the clams open, prawns red.

12, add minced garlic, turn off the fire.

13, wearing insulated gloves, quickly removed from the stove, placed on the stone pot insulated bottom tray, while hot on the table (stone pot insulation performance is very good, quickly on the table, but also be able to maintain a boil for about 1 minute, this time sprinkle some chopped green onions).

14, with a bowl of rice, and some Korean spicy cabbage and other small dishes.