Ingredients: onion, garlic cloves, ginger, star anise, pepper, Sichuan hot pot seasoning, water, Chinese cabbage, coriander, white spicy tofu, fresh mushrooms, old tofu, celery, soy sauce and sugar.

Cooking method: pour sesame oil into the bottom of the pot, cut the cabbage into diamond-shaped pieces, add onion and ginger and stir fry. Then pour the water into the pot and add the mung bean sprouts, soybean sprouts and pepper.

After boiling, gradually add the prepared dough powder and stir while pouring, preferably in paste. Add black fungus, soy sauce and vinegar, and finally add lobster sauce balls. Turn off the heat immediately. Load the prepared utensils and take them out of the pot. In this way, a steaming element is out of the pot!

It tastes good in your mouth, and a sip of soup is a little sour, spicy and crisp, and you are definitely sweating. Anyone who has eaten vegetarian soup knows that it tastes similar to hot and sour soup, and eating three bowls is not enough!