Mushroom Soup Hot Pot
by gary
Favorite
Difficulty
Normal
Time
15m
Serving
3
1. Chicken skeleton chop into pieces, ginger cut into large slices
2. Add a little salad oil to the chicken rack and ginger and stir fry
3. Stir-fry the chicken rack to change the color, add water, add the cob bones, and boil over high heat
4. Reduce heat to simmer for 1 hour
5. Bring out the broth, add appropriate amount of salt to taste, add all kinds of bacteria and cook until 8 layers are cooked
6. All kinds of meat and vegetable dishes are ready. The liver and beef should be marinated with salt, cooking wine and starch. Pumpkin and winter melon are cut into pieces. The crispy pork is fried with pork belly wrapped in egg liquid, starch, salt, and pepper noodles.
7. Coriander balls are made of minced pork belly with salt, starch, minced ginger, and minced coriander. The fungus and vermicelli are soaked in advance, the quail eggs are cooked and peeled, and the potatoes and lotus root yam are sliced.
