Basic method 1

[Required materials]

The main ingredients are beef slices, chicken slices, shrimp slices, fish fillets, pork chops, and pork loin slices As well as prawns, etc., the ingredients include vermicelli, fish balls, spinach, Beijing vegetables, Chinese cabbage and salad oil, etc.

[Cooking process]

First light the pan and wait for the oil to heat up Add the spinach and onion to the pot and stir-fry until cooked.

Add the cabbage stalks and stir-fry together. Add sugar and soy sauce.

Stir-fry until everything is cooked. Add your favorite main ingredients to the pot and fry until cooked.

Fry while eating. Halfway through eating, add some fresh soup and cook,

Add seasonings Then add the main ingredients to the fresh soup and eat it

Basic method 2

Required materials

Beef fat, thinly sliced ??prime beef, and enoki mushrooms , green onions, shredded jellyfish, grilled tofu, shiitake mushrooms, white sugar, Japanese cooking wine, basil, eggs, etc.

Production process

1: Grease a flat-bottomed stone pot evenly with beef fat

2: Spread the thinly sliced ??beef slices flat and sprinkle them evenly with white sugar.

3: After the meat changes color, add soy sauce and cooking wine.

4: You can add your favorite seasonings and stew into a sauce.

5: Move the meat to a corner of the stone pot and start spreading the ingredients like a cut cake.

6: The calcium in jellyfish shreds will make the meat hard, so please keep it away from the meat.

7: After spreading it into a circle, put basil in the middle. You can add some wine or water at this stage, or not. Cover and wait for 3 minutes.

8: During these three minutes, crack an egg and beat it about 10 times in one direction with chopsticks. Elastic eggs are the best.

9: Waiting for the birth of delicious dishes

Basic method 3

Ingredients for making sukiyaki Japanese hot pot: Main ingredients: 500g beef tenderloin, small 3 white onions, 1 green onion, 10 leeks, 1 carrot, 250g mushrooms with stems removed, 1/2 Chinese cabbage core, 100g old tofu, 200g mung bean sprouts, 200g canned bamboo shoots, Japanese sukiyaki 100g noodles (or mung bean vermicelli), 6 eggs, 100g mushrooms. Accessories: No seasonings yet: Scallion Bai teaches you how to make chicken sukiyaki Japanese hot pot, how to make chicken sukiyaki Japanese hot pot delicious:

Main ingredients: 500g beef tenderloin, 3 small white onions , 1 green onion, 10 leeks, 1 carrot, 250g mushrooms with stems removed, 1/2 Chinese cabbage core, 100g old tofu, 200g mung bean sprouts, 200g canned large bamboo shoots, Japanese chicken sukiyaki noodles (or mung beans vermicelli) 100g, 6 eggs, 100g mushrooms.

Sauce ingredients: 6 tablespoons Japanese soy sauce (90ml), 4 tablespoons beef stock (60ml), 4 tablespoons Japanese sake (60ml), 4 tablespoons Mirin (60ml), 1 tablespoon white sugar ( 15g), 4 tablespoons of oil (60ml).

1. Use a knife to cut the slightly frozen beef into thin slices (about 2-3mm thick), place them on a large plate, cover them and place them in the refrigerator.

2. Cut the white onion into 6 small pieces. Cut green onions diagonally into sections. Cut the leeks into 4-5cm long segments. Cut the carrots into slices the same length as the leeks. Slice the mushrooms. Remove the outer dry leaves from the cabbage core, cut off the neck, and tear into bite-sized pieces. Cut the tofu into 1cm thick slices. Remove the roots of mung bean sprouts. Cut the bamboo shoots into bite-sized pieces. Arrange all the chopped vegetables and tofu cubes neatly on a large plate along with the meat slices.

3. Boil Japanese-style chicken sukiyaki noodles (or mung bean vermicelli) for about 2-5 minutes until half-cooked. Do not overcook to avoid collapse. Drain the water and cut into 5cm long strips with scissors (it is easier to pick it up with chopsticks during meals). Place the noodles on the same plate as the beef tenderloin slices, vegetables, and tofu.

4. Make the sauce: Place soy sauce, beef stock, sake, mirin and sugar in a medium container and stir evenly until the sugar is completely melted.

5. Heat a large pan before eating. You can also use an electric pan. Brush a layer of oil on the bottom of the pot. When the heat is high, add some onion pieces, leek segments, carrot slices, mushroom slices, Chinese cabbage, bamboo shoot slices, slide mushrooms and tofu cubes. Stir-fry for about 2 minutes, occasionally Shake the bottom of the pot gently and pour in appropriate amount of sauce. Be careful to stir-fry each ingredient separately as much as possible.

6. Push all kinds of vegetables and tofu to the edge of the pot, then add some bean sprouts and noodles, pour in an appropriate amount of sauce and stir-fry gently for about 1 minute, and push it to the edge of the pot.

7. Place some beef tenderloin slices flatly in the pan one by one, and fry each side for 30 seconds (pay attention to the time and don’t overcook it!). Pour a little sauce on the meat slices, turn over and let the meat slices absorb the sauce, and fry for another 30 seconds until the meat slices are brown.

8. Turn down the heat to low, stir-fry all the ingredients and place them neatly, then pour in an appropriate amount of sauce, and you are ready to serve!

1. The traditional way to eat sukiyaki is to eat it directly from the hot flat-bottomed wok (or electric pan) placed in the middle of the dining table. Each person puts a raw egg in his or her own soup bowl and breaks it up with chopsticks to use as a dipping sauce. When eating, use chopsticks to pick up a palatable portion directly from the pot, dip it in the egg juice and eat.

2. When it is time to cook the second pot, heat the pot to high temperature again and repeat the above cooking steps. After all the delicious food is eaten, the soup in the pot has absorbed the deliciousness of all the ingredients and can be drank directly or eaten with rice.

3. Do not put all the meat slices and vegetarian dishes at once. Add them to the dish in batches as needed to avoid losing the flavor of the ingredients due to being cooked for too long. Steps 1-4 of this recipe can be done 30 minutes in advance to prevent guests from waiting helplessly.

4. If you can’t buy the noodles used for chicken sukiyaki, don’t be discouraged. You can use mung bean vermicelli with high elasticity and good quality instead.