Method:

1, main ingredients: water 1800 ml, kelp 35 g, Muyu flower 40 g, white radish 350 g, bamboo wheel 140 g, fish balls 135 g, weilin 30 ml, sake 30 ml, and konjac silk/kloc.

2. Accessories: octopus cake 230g, fish sea urchin bag140g, thin soy sauce 20ml, and a little salt.

3. Making Japanese stock (juice): Put kelp (35g) and water (1800ml) into a pot, heat with fire until bubbles begin to appear, turn to low heat, keep this temperature and cook for 20min.

4. Take out the kelp, boil it over high fire, and remove the floating foam. Then turn down the heat to keep it warm, but don't boil.

5. Add Muyu flowers and remove the floating foam.

6. Remove the floating foam from the fire and let it stand for 15 minutes.

7. Put a kitchen paper towel on the filter screen and filter the soup to get the Japanese stock. This time I cooked in Guandong, I took 600 ml of stock.

8. Cut the radish into 3cm thick slices.

9, cold water into the pot, after boiling, simmer for 5 minutes.

10, bamboo wheel, octopus cake and other fried foods are put in hot water and boiled for one minute to let the oil go.

1 1, pour the broth, sake, weilin and soy sauce into the pot, mix them evenly, bring them to a boil, then reduce the heat to a state of heat preservation, and try not to boil them.

12. Add radish and konjac shreds at the bottom.

13, and then spread the fish-flavored hot pot ingredients.

14, after boiling, reduce the heat to the state of heat preservation, cover and cook for 30 minutes.

15, the last two minutes, add quail eggs. After cooking, turn off the fire, let the soup soak in the soup for 30 minutes, let it taste, and then eat it after warming up.