Cooking Steps

1. 

   Step1:Clean and slice the fungus or tear it. You can match whatever you like. But more than 3 kinds are recommended. Cut the sausage into pieces. Cut the frozen tofu into pieces.

2. 

   Step2:(how can this picture not be completely displayed...) Cut the onion into large pieces. Take the root and the old stalk from the coriander. Take scallion, peel garlic, slice ginger, and add some pepper.

3. 

   Step3:The pork is minced with fat and meat. The proportion of fat and thin is 5-5, which is the most tender and not greasy. I chose the thinner one to lose weight. If you have free time, you can chop it by yourself. It will be more tender. Add 2 / 3 of the meat filling water (several times), salt, pepper, ginger powder, onion powder, cornflour, soy sauce and sugar. Stir in one direction until thick. I also added some yam powder to add crisp taste.

4. 

   Step4:Heat the next small spoon of oil in the pot (lard is the best choice for this soup. If you don't like it, use ordinary oil). Pour the materials in step 2 into the burning incense. Stir fry the mushroom slightly. Add water and boil.

5. 

   Step5:Boil the water and simmer for 20 minutes. Put in fish balls, ham sausage, pork balls (or other balls you like. I think hand-made beef balls are the best but they are really expensive.) Add salt and cook for 5 minutes. Sprinkle with medlar, scallion, pepper and coriander, and you will be out of the pot. You can also add chicken essence and sesame oil according to your taste. I didn't put any.

6. 

   Step6:It's good for your skin to drink more soup. This soup doesn't have meat stewed repeatedly for a long time, so the purine content is lower than the stew.

7. 

   Step7:You can also cook more soup with other green vegetables and vermicelli as the bottom of hot pot soup, but you need to dip it. The flavor of this dish comes from the combination of various mushroom. Onion and coriander are essential. If you like, stew some spareribs. It will be rich.