Main ingredients: chicken breast 250g, 3 slices of cabbage, 50g of carrots, 50g of enoki mushrooms, 3 mushrooms, 40g of kelp, 6 small dried fishes

Supplementary ingredients: 40ml of soy sauce, salt, pepper, 5ml of cooking wine, 5g of cooked sesame seeds, 10ml of sesame oil, 5g of sugar, 25ml of balsamic vinegar, 10ml of Korean soju, 10ml of lemon juice

1, kelp and dried small fish in a pot with the right amount of water and cook for 10 minutes,

2, prepare the ingredients.

3. Wash and cut cabbage into wide strips, and cut carrots and mushrooms into strips.

4: Wash and thinly slice the chicken.

5, then roll the chicken slices into chicken rolls.

6, in turn, all ready to spare.

7, take a small bowl and add 5 grams of cooked sesame seeds, 10 milliliters of sesame oil, 2 grams of sugar, 10 milliliters of soy sauce, 10 milliliters of vinegar, sesame sauce ingredients and mix well to become sesame dipping sauce,

8, another small bowl and add 15 milliliters of soy sauce, 15 milliliters of vinegar, 10 milliliters of Korean shochu, 10 milliliters of lemon juice, sugar 3 grams of mixed sweet sauce materials and mix well to become a mixed sweet sauce and reserve.

9, at this point the boiled broth fish out the seaweed and small dried fish.

10, add 15 ml of soy sauce.

11, add salt.

12, add pepper and cooking wine.

13, add vegetables and cook for 3 minutes.

14: Finally, add the enoki mushrooms and chicken rolls and turn off the heat, then place the pot on an alcohol stove or fireplace to heat up as you eat, and serve the dipping sauce along with it.

15, finished.