Cantonese Style Chicken Soup Hot Pot
1.
First prepare the bottom of the pot ingredients: 1 sweet corn, 3 red dates, 8 longans, a small handful of wolfberry, 1 small piece of ginger, 1 green onion, a little chicken essence, a little salt
2.
Cut corn into sections, slice green onion and ginger, hull longan, wash red dates and wolfberry
3.
Cut the chicken into small pieces and wash with water
4.
Boil water in a pot, add the chicken to blanch after the water is boiled
5.
Remove the chicken after its discoloration and wash away the foam
6.
Put the ingredients prepared in step 2 into the pot
7.
Add enough water and bring to a boil on high heat
8.
Add chicken, then add a little chicken essence and salt, turn to low heat and cook for 5 minutes. Rinse other ingredients while eating
9.
When making the bottom of the pot, prepare other materials, soak the vermicelli with boiling water until soft
10.
Root coriander and wash with water
11.
Remove the old leaves of spinach and wash
12.
Wash the lettuce and cut in half into sections
13.
Rinse the pho with water and drain
14.
White radish peeled and sliced
15.
Pick off the old roots of all kinds of mushrooms and wash them
16.
Pour the garlic chili sauce and shacha sauce into bowls separately, and use as dipping sauce
