Family Version of The Army Hot Pot
1.
Carrots are sliced and pressed into shape with an embossing machine. (It does not matter whether the shape is pressed or not, just to look good)
2.
Fresh shiitake mushrooms are thoroughly washed and carved into hexagons.
3.
Wash baby cabbage in half and cut into three sections for later use.
4.
Cut off the roots of the enoki mushroom and scrub thoroughly.
5.
Take a shallow pot, put in a small half pot of water, pour the seasoning bag in the Shin Ramen noodles, add three spoons of Korean hot sauce, one spoon of sugar, and melt the seasoning on a low heat.
6.
Place the dishes below, and place the baby dishes at the bottom, so as to prevent the pot from sticking while cooking, and place the remaining leaves on the side.
7.
Enoki mushrooms are also spread on the edges, and shiitake mushrooms are placed.
8.
Pour the instant kimchi into the pot.
9.
The noodles of Shin Ramen are placed in the center, with various kinds of meatballs, hot pot rice cakes, and carrots around the sides, and finally a slice of cheese is spread on the noodles.
10.
Bring to a boil for 15 minutes, cook until the soup is thick, mix well with the ingredients and enjoy!
Tips:
Spicy cabbage, Korean chili sauce, and cheese are the keys to making army hot pot.
