1. Quail eggs cooked in a casserole with water
2. Wash the shiitake mushrooms and cut with a cross knife
3. Cut off the old part of the enoki mushroom, wash and tear it up and set aside
4. After the quail eggs are boiled, turn off the heat and simmer for 5 minutes
5. Lipu taro, peeled and cut into pieces
6. Heat oil in a pan, deep-fried Lipu taro
7. Lipu taro is fried until it floats to the surface of the oil, remove and drain the oil
8. Sliced white radish, half or one is fine
9. Corn cut into small pieces
10. Put 6 bowls of water and 2 pieces of thick soup in a casserole
11. Add white radish slices and corn
12. When the soup is boiling, peel the quail eggs and string them with bamboo skewers
13. String up all the hot pot meatballs
14. After the hot pot soup is boiled, add the mushrooms, cover the casserole and continue to cook the soup
15. Very fragrant hot pot soup, adding shiitake mushrooms to make it more fragrant
16. When you eat, put your favorite ingredients in a casserole and boil it.
Tips:1. Put whatever you want in the hot pot
2. The thick soup treasure itself has a certain amount of salt, which can be adjusted flexibly according to the taste. If there is no thick soup treasure, you can leave it alone.
