Assorted Hot Pot
1.
Wash the shiitake mushrooms, remove the stems, and slice them
2.
Break the yuba into small pieces, soak in water
3.
Peel off the skin of winter bamboo shoots, blanch them, and slice them diagonally
4.
Boil the shrimps until they change color, remove and drain
5.
Tofu skin cut into triangles
6.
Add starch, cooking wine, salt and chicken essence to the pork filling and stir well
7.
Put the mixed meat into the tofu skin, wrap it into a tofu bag, and tie it with blanched chives
8.
Knock the eggs into a bowl, beat them up, spread them into the pan into egg skins with a diameter of about 20 cm, and then cut into thick shreds.
9.
Add vermicelli and yuba in the soup pot, boil over high heat and add soy sauce
10.
Add hoisin sauce
11.
Finally add the bibimbap sauce
12.
After stirring, spread other ingredients, cover the pot, and boil.