Korean kimchi hot pot

Korean kimchi hot pot

Introduction:

"Although Korean hotpot is not as hot as Sichuan hotpot, it can also make people excited."

Production steps:

Step 1: cut pickles into pieces. Heat up the oil in a wok, add minced meat and minced onion and garlic, and stir fry until fragrant.

Step 2: add soy sauce, sugar and sesame oil and stir well.

Step 3: pour in the pickles and stir well.

Step 4: pour in chicken bone soup, add salt and chicken essence and bring to a boil.

Step 5: slicing ham sausage; slicing onion; cleaning and slicing mushrooms; cleaning Flammulina velutipes; slicing tofu; cleaning and slicing chrysanthemum; slicing scallion; and stacking the above processed ingredients into casserole. Pour the pickle soup into a casserole with ingredients and bring to a boil.

Materials required:

Pork stuffing: 200g

Korean kimchi: 300g

Ham sausage: 1

Soybeans: moderate

Chrysanthemum: 100g

Tofu: 1 / 2 piece

Green beans: 50g

Onion: 1 / 2

Flammulina velutipes: 100g

Mushroom: 4

Scallion: 1 / 2 root

Chicken bone soup: 1 bowl

Soy sauce: right amount

Minced garlic: right amount

Sesame oil: appropriate amount

Salt: right amount

Note: after the materials in the pot are on the table, the remaining soup grams are used to cook noodles, and paofan is also delicious. You can also put the casserole on the induction cooker and serve it together, or use the electric hot pot to cook and eat, which is more energetic. The ingredients can be adjusted according to personal preference.

Production difficulty: ordinary

Technology: hot pot

Production time: 20 minutes

Taste: medium spicy