I am very happy to get the trial opportunity of Knorr Tangbao. This time we used chicken soup-flavored Tangbao as the soup base to make a refreshing seafood hot pot. The soup base is boiled, which is very convenient. Put the shrimps and crabs in the soup base to cook the flavor, then rinse the vegetables and fish balls, and finally cook some wontons with the soup base. The meat and vegetables are balanced and the staple food is perfect.
The prawns I use are instant sushi sweet prawns. You can also use prawns. Wash them in advance, cut off the head in half, and open the back to remove the sand thread.