Healthy, Nutritious and Delicious Hot Pot-ribs Hot Pot
by lfx954738
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the kelp and ribs in the water and put them in an electric pressure cooker to boil the soup for later use.
2. Let's handle the side dishes while the soup is boiling. Wash the day lily, orange peel, fungus and shiitake mushrooms with cold water in advance. The quail eggs are cooked and peeled. Lettuce leaves and Shanghai greens are pulled apart and soaked in clear water. Peel and wash the lettuce stems. Wash the tomatoes.
3. Then prepare all the seasonings. And cut the orange peel into small pieces, and the tomatoes into cubes for later use (forgot to take pictures)
4. It's time to fry the seasoning. Put a sufficient amount of oil in the wok on the fire first, because a lot of vegetables need to be blanched and more oil can be added.
5. When the oil is boiled, add the ginger, garlic, and jasmine until fragrant (the ginger, garlic, and jasmine that I pickled myself is also with ginger and garlic water, which tastes good, if not, use fresh ones too), then add the cut orange zest and Stir-fry tomatoes with red oil.
6. Then add the right amount of salt, dark soy sauce, white vinegar, and a little sugar. Slowly fry the sugar and pour in the remaining ginger and garlic water and simmer for 10 minutes.
7. While the seasoning is simmering in the pot, let's deal with the hot pot. Take the boiling pot and spread the sliced lettuce slices (also forgot to take pictures), washed shiitake mushrooms, day lily, fungus and quail eggs.
8. Pour the stewed seasonings into the saucepan.
9. Then add the boiled kelp, ribs, and bone broth.
10. Turn to low heat and simmer for 10 minutes, then turn off the heat to let it soak and taste. When it's time to eat, turn on a slow fire and cook while eating and rinsing vegetables, drinking beer and coke. Ha ha, beautiful! !
11. Remember to wash the soaked lettuce leaves and Shanghai Green to prepare for the shabu-shabu.
