1. The quail eggs are cooked in a casserole with water.
2. Wash the mushrooms and cut them with a cross knife.
3. Cut off the old part of the enoki mushroom, wash and shred it for later use.
4. After the quail eggs are boiled, turn off the heat and simmer for 5 minutes.
5. Peel the Lipu taro and cut into pieces.
6. Heat up a frying pan and fry Lipu taro.
7. Lipu taro is fried until it floats to the surface of the oil, remove and drain the oil.
8. Slice the white radish, half or one.
9. Cut the corn into small pieces.
10. Put 6 bowls of water and 2 pieces of thick soup in the black music casserole.
11. Add white radish slices and corn to start the hot pot soup.
12. When the soup is boiling, peel the quail eggs and string them with bamboo skewers.
13. Then string all the hot pot meatballs together.
14. After the hot pot soup is boiled, add the mushrooms, close the lid and continue to cook the soup.
15. The soup is very fragrant and tastes better with mushrooms.
16. Put your favorite ingredients into a black 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, and it can be left without the thick soup treasure.
