Cooking Steps

1. 

   Step1:Bone the chicken leg. Cut the chicken leg meat into small pieces to serve as the hot pot ingredients. Bring the chicken leg bone into the pot in cold water and boil to remove the blood. Take it up for us

2. 

   Step2:Pour 900ml water into the pot. Wipe the laminar cloth and put it into the pot. Boil until it is slightly boiling and scoop up

3. 

   Step3:Put the boiled chicken leg bones in the pot. Ginger, scallion and garlic slices. Leave the lid open. Simmer for 2030 minutes over medium low heat

4. 

   Step4:Filter out the impurities in the soup with gauze screen, then pour it back into the pot and boil until boiling. In a small bowl, pour 15g of cold noodles. Add 2 tablespoons of water and stir to melt. Then pour in the boiled soup. Stir to melt

5. 

   Step5:Put the cut carrot star in the mol

6. 

   Step6:Pour in the soup and refrigerate for 1 hour. Demoul

7. 

   Step7:Cut baby cabbage, chrysanthemum and leek into small pieces. Slice radish and carrot. Cut mushrooms into flowers. Cut tofu into small pieces. Set asid

8. 

   Step8:In the pot, take baby cabbage as the base, and then put garland chrysanthemum, white radish, scallion section, Flammulina mushroom, crab mushroom, leek, lactone tofu, chicken, carrot mushroom, seven dragon balls high soup and frozen in tur

9. 

   Step9:Add grapefruit, chili sauce and matsutake to tast

10. 

    Step10:In the middle of the fire, cook. Sit and ea