1. Cut the cabbage diagonally as much as possible. (In order to make the broth and sauce better penetrate and cook quickly, please cut the cabbage core thinly with a knife at an angle)
2. Cut the green onions diagonally, and cut the tofu into small pieces.
3. Cut the konjac into about 1cm thickness, put it in the cut knife and slice it for later use
4. Cut carrots into thin slices and set aside
5. Put 1400ml of water in the pot and add the hot pot soup.
6. After the broth is boiling, add the prepared vegetables and meat and cook. (Remove foam and oil)
7. Serve with seasoning sauce and tahini sauce
8. After the right amount of broth is left, add rice to cook the soup, add eggs, seaweed powder, green onions, and sesame oil to make porridge
