Korean Style Hot Pot
1.
Korean spicy sauce, crab feet sticks, rice cake strips, fish cakes, Shin Ramyun, Shuanghui ham (lunch meat is also available), Korean spicy cabbage, one egg.
2.
Soybean sprouts wash the bottom (also anti-stick bottom). I use my electric baking pan, the depth is just right, and it is particularly easy to get out of the shape.
3.
Bamboo wheel goes to packaging.
4.
Remove the crab sticks.
5.
Cut the tofu into large pieces and slice the zucchini.
6.
Fish cakes go to packaging.
7.
Shuanghui ham, this one is more delicious, and it is also good to eat cold.
8.
Rice cake sticks.
9.
Cut off the roots of the enoki mushroom and wash it.
10.
Put it on π. The crab sticks and bamboo wheels are a bit long, so cut off a bit for a good shape.
11.
In the middle of the enoki mushroom shop. Put kimchi on top of enoki mushroom, (forgot to put it π
)
12.
Korean chili sauce, a pack of spicy fried rice cake sauce, seasoning pack for Shin Ramen.
13.
Boil it with boiling water.
14.
Pour in an appropriate amount from the middle, and add the rest while boiling.
15.
Put the dough in the middle, and place the cut off leftovers in the middle of the dough. Turn on the bottom plate to heat up.
16.
Cook until the ingredients are half cooked.
17.
Beat in an egg.
18.
Continue to heat the bottom plate.
19.
Cook until the noodles are cooked and the egg liquid is solidified.
20.
Open to eat π
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