Cooking Steps

1. 

   Step1:Bobbie. Cantonese hotpot. It is named after the sound of bobbing when the shells are opened when the shells are cooked. Bobbie uses white shells, that is, Sabai. Wash the shell of white shellfish. Take a pan with water. Shallow. Don't miss white shellfish. Cover the pan. Boil over high heat. Add a little salt. Cut the ginger, onion and garlic into small pieces. Cut the celery and red pepper into small pieces. When the white shell is cooked, it will open. Sprinkle the ginger, onion, garlic, celery and red pepper evenly on the white shell. Cover the pot and keep it for 2 minutes. Take another pot of hot oil. Pour the hot oil on the white shellfish. Stir up the fragrance of onion, ginger and garlic, and then you can get out of the pot. This fast food is not used for 15 minutes from the preparation to the Kwai. No need to add too much seasoning. The meat is rich and the soup is sweet. If it's used as the hot pot bottom material, you can add high soup or more water. Add salt, chicken powder and sugar to taste. Add Flammulina mushroom, lunch meat, meatballs and other favorite hot pot ingredients.