1. vegetables. Wash and drain bean sprouts and lettuce leaves
2. Side dishes. Minced shallots, coriander, garlic
3. soak. The konjac vermicelli was washed with water several times to remove the alkaline water.
4. kelp. The seaweed is soaked, there is no seaweed, and the wakame used has a little taste.
5. Boil water. Bring water to a boil, add tofu, tofu skin, and kelp.
6. Add the hot pot base, then add the tomatoes
7. Pour in sesame sauce, chicken essence, light soy sauce, salt, then add bean sprouts and lettuce leaves to boil and serve. Sprinkle chopped green onion, coriander, and minced garlic in a bowl.
Tips:1. The hot pot base is spicy, the whole soup will be more flavorful, don't put too much, just a small piece;
2. The sesame paste is the essence, it has the mellow aroma of sesame, and it also has the effect of thickening;
3. The side dishes can be matched according to personal taste. The classic collocation is recommended: tofu skin, kelp, bean sprouts, lettuce.
