Improved Army Hot Pot
1.
Prepare hot pot ingredients.
2.
Soak the rice cakes with warm water.
3.
Cut tofu into pieces.
4.
Cut the square canned luncheon meat into thick slices.
5.
Thaw and wash instant sea cucumbers.
6.
Defrost and wash fresh shellfish.
7.
Thaw the small abalone, remove the shell and intestines, and wash the cutting knife.
8.
Marinate with cooking wine for a few minutes to get rid of fishy.
9.
Cut the rice cake into sections and cook until soft.
10.
Dried shiitake mushrooms are soaked with a soft knife. I like to use dried shiitake mushrooms. It has a richer taste than fresh shiitake mushrooms. The water used for soaking shiitake mushrooms can be reserved for sauce, which tastes particularly good.
11.
Put oil in the pot to heat up, and deep-fry the mushrooms. When the mushrooms are exposed to high temperature, they can stimulate the aroma.
12.
The tofu is also deep-fried. The tofu in the northeast is relatively tender and will not break easily after being fried.
13.
The fresh scallops are also oily to remove the smell.
14.
Prepare the sauce ingredients.
15.
Cut the top of the tomato with a cross knife and blanch it in boiling water to peel.
16.
Chopped.
17.
Put oil in the pan to fry the tomatoes.
18.
Stir-fry until there are no lumps and the soup is thick.
19.
Add two spoons of tomato paste to increase the complex taste and brighten the color of the soup.
20.
Add a spoonful of Korean hot sauce. The authentic army hot pot is mainly spicy. I try not to eat spicy during my conditioning period, so I only put a spoonful. You can put more when you make it.
21.
Add the water for soaking shiitake mushrooms. This water is more fresh than MSG.
22.
Add salt, sugar, chicken essence, and monosodium glutamate to adjust the flavor, and the hot pot sauce is ready.
23.
At this time, put all kinds of prepared ingredients in the pot, and put ginger slices and green onions on the bottom of the upgradeable hot pot. I recommend this liftable hot pot to everyone. Especially eat the side stove in moderation and cook it when it is lowered. The ingredients rise when they are eaten. They will neither boil over nor waste ingredients. In the past, hot pot was eaten until the end of the soup, and there were a lot of ingredients that were not picked up, which was a lot of waste.
24.
Spread another layer of rice cakes, this is the stacking state of the first layer.
25.
Then code various ingredients in the pot one by one, paying attention to the color matching.
26.
This is the stacking state of the second layer.
27.
Then put a piece of instant noodle cake on top.
28.
Place luncheon meat slices and quail eggs around (canned quail eggs were given when you bought luncheon meat, and they happened to be placed inside), and finally put in homemade spicy cabbage, which is the third layer of stacking state.
29.
Pour in the cooked broth.
30.
Cook for five minutes before serving.
31.
Finished picture.
32.
Every bite is full of flavor.
Tips:
For military hot pot, try to cook the ingredients in one pot as much as possible. The hard-to-cook ingredients can be pre-treated before being put into the pot.
