Chinese Food
Cantonese hot pot
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Cantonese love hot pot in winter, but they are lazy. Our standard match is usually soup bottom. There are fish and chicken. There are also fish skin angle, meatballs and tofu pudding. Young people like to prepare a box of small fat sheep roll or small fat beef roll. One pot of green vegetables is indispensable. In terms of dipping materials, it is generally ginger and onion soy sauce. If you like spicy food, you can have a bowl of oil pickled pepper ring. The ingredients are ready. The family can sit together and brush the hot pot. In the cold winter, I feel happy to eat the hot food. The addition of Jiale thick soup treasure makes the bottom of clear soup taste a little more. Let's enjoy it more. Meat and beet are fresh. It's exactly the taste of Cantonese hot pot. Thanks for the trial of Tang Bao. It makes our hot pot taste better.
Cooking ingredients
Cooking Steps
Step1:Wash the grass carp and cut into thick pieces.
Step2:Clean the chicken and cut into pieces.
Step3:Take out the fish skin angle, beef ball and Cuttlefish ball to relieve the cold. Put it on the same plate as tofu.
Step4:Fat cattle in rolls.
Step5:Peel and slice the Bergamot.
Step6:In the soup pot, add garlic, ginger and two pieces of Jiale thick soup treasure. Then add half of the water.
Step7:Put the ingredients in place, and use a small plate to divide into 5 parts of ginger and onion soy sauce.
Step8:Start the induction cooker, boil the water, and then put the meat in the hot pot.
Step9:The hot pot with thick soup bottom has more appetite than that with clear soup bottom. It's delicious
Cooking tips:Because the ingredients are chicken and fat cow. There will be a lot of animal oil released during the process of hot pot brushing. Therefore, it is not necessary to put oil in the soup and vegetables. If you eat seafood hotpot, you need to add oil to the bottom of the soup at the beginning. There are skills in making delicious dishes.
